Spiced North Indian Chickpea Curry with Tomato and Garam Masala
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 (vegetarian) ready in about 40 minutes pairs vegetable oil, medium, finely chopped onion, minced garlic cloves 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.
Ingredients
- 2 cups (about 1 can, drained and rinsed) cooked chickpeas
- 2 tbsp vegetable oil
- 1 medium, finely chopped onion
- 3 minced garlic cloves
- 1 tbsp minced fresh ginger
- 1 cup tomato puree
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1 1/2 tsp garam masala
- 1 cup water
- 1 tsp salt
- 2 tbsp chopped for garnish fresh cilantro
Instructions
- 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.
- Step 2: Stir in 3 minced garlic cloves and 1 tbsp minced fresh ginger, cooking for 1 minute until fragrant.
- 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.
- Step 4: Pour in 1 cup tomato puree and cook the mixture for 5 minutes, stirring occasionally until the sauce thickens and darkens.
- 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.
- Step 6: Garnish with 2 tbsp chopped fresh cilantro before serving with basmati rice or warm naan bread.
Frequently asked questions
How long does Spiced North Indian Chickpea Curry with Tomato and Garam Masala 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 North Indian Chickpea Curry with Tomato and Garam Masala?
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 vegetable oil from drying out.
Can I substitute ingredients in Spiced North Indian Chickpea Curry with Tomato and Garam Masala?
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 North Indian Chickpea Curry with Tomato and Garam Masala 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 North Indian Chickpea Curry with Tomato and Garam Masala 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.
