Superclass Spiced Chickpea and Tomato Curry

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A hearty vegetarian curry where each spice and ingredient layers together like a superclass, creating a rich, fragrant dish with tender chickpeas and tangy tomatoes. This Indian-inspired Super Bowl recipe (vegetarian), ready in about 50 minutes, pairs olive oil, yellow onion, finely chopped, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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

• 3 tbsp olive oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tsp ground cumin
• 1.5 tsp ground coriander
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1/4 tsp cayenne pepper
• 28 oz canned diced tomatoes
• 2 cups canned chickpeas, drained and rinsed
• 1 cup coconut milk
• 1/4 cup fresh cilantro, chopped
• 1.5 tsp salt

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large saucepan over medium heat. Add 1 large finely chopped yellow onion and sauté for 5-6 minutes until soft and translucent.
2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger; cook for 1 minute until fragrant.
3. Step 3: Add 2 tsp ground cumin, 1.5 tsp ground coriander, 1 tsp turmeric, 1 tsp garam masala, and 1/4 tsp cayenne pepper; cook for 1-2 minutes, stirring constantly to toast the spices and release aroma.
4. Step 4: Pour in 28 oz canned diced tomatoes with their juices and simmer for 10 minutes, stirring occasionally until the sauce thickens.
5. Step 5: Add 2 cups drained chickpeas and 1 cup coconut milk; stir well and simmer uncovered for another 15 minutes until the curry is thick and chickpeas are tender.
6. Step 6: Season with 1.5 tsp salt and garnish with 1/4 cup chopped fresh cilantro before serving with basmati rice or naan.