Spiced Burmese Chickpea and Tomato Curry
A hearty and flavorful vegetarian curry combining tender chickpeas with ripe tomatoes and warm Burmese spices for a comforting meal. This asian-inspired vegan (vegetarian) ready in about 40 minutes pairs cooked chickpeas, ripe tomatoes, diced, medium yellow onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups cooked chickpeas
- 2 cups ripe tomatoes, diced
- 1 medium yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1/2 tsp chili powder
- 2 tbsp vegetable oil
- 1 cup water
- 1 tsp salt
- 1/4 cup for garnish fresh cilantro, chopped
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat until shimmering. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until softened and translucent.
- Step 2: Add 4 minced garlic cloves and 1 tbsp grated fresh ginger to the skillet, stirring constantly for 1-2 minutes until fragrant but not browned.
- Step 3: Stir in 1 tsp ground turmeric, 1 tsp ground coriander, and 1/2 tsp chili powder, cooking for 30 seconds to toast the spices and release their aroma.
- Step 4: Add 2 cups diced ripe tomatoes and cook for 5 minutes, stirring occasionally, until they break down and form a thick sauce.
- Step 5: Add 2 cups cooked chickpeas, 1 cup water, and 1 tsp salt to the tomato mixture. Stir to combine and bring to a gentle simmer.
- Step 6: Reduce heat to low, cover the skillet, and simmer for 15 minutes, stirring occasionally, until the curry thickens and flavors meld.
- Step 7: Taste and adjust seasoning if needed. Garnish with 1/4 cup chopped fresh cilantro before serving with steamed rice or flatbread.
Frequently asked questions
How long does Spiced Burmese Chickpea and Tomato Curry take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spiced Burmese Chickpea and Tomato Curry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cooked chickpeas from drying out.
Can I substitute ingredients in Spiced Burmese Chickpea and Tomato Curry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spiced Burmese Chickpea and Tomato Curry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spiced Burmese Chickpea and Tomato Curry vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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