Chickpea Curry Without Coconut Milk

Ingredients

• 75 g (½ cup)chopped onion
• 180 g (1 cup)chopped tomato
• 1 canchickpeas
• 15 g (¼ cup)chopped fresh coriander
• ½ tsp (2.5 ml)ginger
• 1 tsp (5 ml)garlic
• ½ tbsp (7.5 ml)olive oil
• ¼ tspground turmeric
• ¼ tspKashmiri red chilli powder
• ¼ tspcurry powder
• To tastesalt
• 120 ml (½ cup)water
• 120 ml (½ cup)water

Instructions

1. 1

   Heat the oil

   Warm the olive oil in a non-stick frying pan over medium heat.

2. 2

   Soften the onion

   When the oil is hot, add the onion and cook for 3–4 minutes, until softened.

3. 3

   Add aromatics

   Stir in the garlic and ginger and cook for 1 minute, until fragrant.

4. 4

   Stir in spices

   Add the spices and stir them through the onion until well combined.

5. 5

   Add the tomatoes

   Add the chopped tomatoes and stir to combine.

6. 6

   Cook the sauce

   Pour in 120 ml water and stir well. Cover the pan and cook for 5–8 minutes, stirring occasionally.

7. 7

   Add chickpeas

   Once the sauce has thickened, add the chickpeas and stir everything together.

8. 8

   Simmer the curry

   Add the remaining 120 ml water and simmer for 5–10 minutes, until the chickpeas are heated through.

9. 9

   Garnish and serve

   Finish with fresh coriander. Serve the chickpea tomato curry with rice or rotis.

What is chickpea tomato curry?

This is a simple Indian-style curry built around chickpeas simmered in a spiced tomato sauce. It skips coconut milk, so the tomatoes and aromatics provide the sauce’s flavour and body.

The quick method layers onion, garlic, ginger and spices before adding the tomatoes. Chickpeas go in after the sauce has had time to thicken.

Nutrition and macros by portion

The nutrition label shows one serving as written: 150 calories, 2g protein, 10g carbs, 4g fat.

The chickpeas and tomatoes contribute most of the carbohydrate, while olive oil provides the main source of fat; chickpeas also supply some protein. Serve it with a sensible portion of rice or rotis, and add vegetables alongside if you want a more varied plate.

Build flavour in the pan

Onion: Give it the full 3–4 minutes to soften before adding the garlic and ginger, so it forms a savoury base.

Spices: Stir them into the onion before adding the tomatoes. This coats the aromatics evenly and helps distribute the seasoning through the sauce.

Let the tomato sauce thicken

Covered simmer: Cook the tomatoes with the first 120 ml water for 5–8 minutes, stirring occasionally. The recipe’s cue is a thickened sauce before the chickpeas are added.

Final simmer: Add the second 120 ml water with the chickpeas and cook for 5–10 minutes, until they are heated through.

Choosing and adding chickpeas

Canned chickpeas: The recipe calls for one can but does not specify a can size or whether to drain it. Use the chickpeas from your can; if you drain them, the sauce may need a little attention as it simmers.

Gentle stirring: Once they are in the pan, stir to coat them without breaking them up. They need only to heat through in the sauce.

Season and finish

Salt: The amount is to taste, so season the sauce as you cook and adjust it before serving.

Coriander: Add the fresh chopped coriander at the end as a garnish. Its fresh flavour contrasts with the warm spices.

What to serve with it

Rice: Serve the curry alongside rice to make a simple, filling meal.

Rotis: These are the other suggested accompaniment and can be used to scoop up the chickpeas and sauce.

Recipe notes & tips

• Keep the pan over medium heat while softening the onion.
• Stir the spices through the onion before adding the tomatoes.
• Stir occasionally while the covered tomato sauce cooks.
• Wait for the sauce to thicken before adding the chickpeas.
• Add the coriander just before serving for a fresh finish.

Variations

• More heat: Increase the Kashmiri red chilli powder to suit your taste.
• Extra tomato: Add more chopped tomato for a more tomato-forward sauce.
• Fresh ginger: Use freshly grated ginger in place of the measured ginger.
• Serving swap: Serve with rotis instead of rice.
• Herb finish: Add a little extra chopped coriander at the table.

Common mistakes to avoid

• Adding chickpeas too early: Wait until the tomato sauce has thickened, as directed.
• Skipping the occasional stir: Stir during the covered simmer to keep the sauce cooking evenly.
• Adding all the water at once: Use the first 120 ml for the tomato sauce and the second 120 ml for the chickpea simmer.
• Cooking the garlic and ginger too long: Add them after the onion and cook for only 1 minute, until fragrant.
• Forgetting to season: Salt the curry to taste before serving.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat in a pan over a gentle heat, stirring until piping hot; add a splash of water if the sauce has thickened too much.

Frequently asked questions