Spiced North Indian Chickpea Curry with Tomato and Garam Masala

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty and aromatic chickpea curry simmered in a spiced tomato sauce with garam masala, perfect for a comforting vegetarian meal. This Indian-inspired vegetarian recipe, ready in about 40 minutes, pairs cooked chickpeas, vegetable oil, onion 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.

Prep: 10 min Cook: 30 min Serves 4 Indian cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large saucepan over medium heat. Add 1 finely chopped medium onion and sauté for 5-6 minutes until soft and golden.
  2. Step 2: Stir in 3 minced garlic cloves and 1 tbsp minced fresh ginger, cooking for 1 minute until fragrant.
  3. Step 3: Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, 1/2 tsp red chili powder, and 1 1/2 tsp garam masala. Toast the spices for 30 seconds to release their aroma.
  4. Step 4: Pour in 1 cup tomato puree and cook the mixture for 5 minutes, stirring occasionally until the sauce thickens and darkens.
  5. Step 5: Add 2 cups cooked chickpeas, 1 cup water, and 1 tsp salt. Stir well, bring to a simmer, then reduce heat to low and cook uncovered for 15 minutes until the sauce is rich and flavors are melded.
  6. Step 6: Garnish with 2 tbsp chopped fresh cilantro before serving with basmati rice or warm naan bread.

Related recipes