Chickpea Curry Without Coconut Milk

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Chickpea curry without coconut milk is a vegetarian and vegan-friendly dish. This recipe is really easy to make, and it tastes absolutely amazing!

Chickpea tomato curry without coconut milk

Tomato Chickpeas Curry

I’ve been making this tomato chickpea curry recently as an alternative to coconut milk-based curries.

While I enjoy creamy coconut curries, it’s good to have options. This recipe uses chickpeas and tomatoes for a lighter twist on traditional curry.

I’ve found that experimenting with different spice and vegetable combinations can create flavorful curries without relying on coconut milk or cream.

This particular curry is versatile – it works well on its own or paired with rice or flatbread.

If you’re interested in trying a curry without coconut milk, here’s the recipe I’ve been using. It’s straightforward to make and offers a different take on curry flavors.

chickpeas curry with no coconut milk or cream.

Ingredients For Chickpea Tomato Curry

Ingredients for chickpea tomato curry

Ingredients for chickpea tomato curry

Vegetables: Chickpeas: One canned chickpea (Drain and rinse chickpeas), Onion, Tomato, cilantro

Grated ginger and garlic.

Spices: Turmeric powder, curry powder, and red chili Kashmiri powder

Seasoning: Salt (As per taste)

Oil: Olive oil or any vegetable oil of your choice

Water: Warm water

Photo Instructions

  • Heat olive oil in a non-stick frying pan over medium heat.
  • Add the onion and cook for 3-4 minutes, until softened.
  • Next add the garlic and ginger and cook for another minute until fragrant.
  • Add turmeric, Kashmiri, curry powder, and salt to the pan. Combine with the onion, and stir until well combined.

CHICKPEAS CURRY  4- 6
  • Next, add the diced tomatoes and stir to combine.
  • Add water and stir it well. Cover with a lid for 5-8 minutes. Keep stirring in between.

  • Then add chickpeas to the pan once the sauce has thickened. Combine everything well.
  • Add water and simmer for 5-10 minutes until the chickpeas are heated through.
  • Lastly, garnish with fresh cilantro. You can serve the chickpea tomato curry with rice or rotis.
CHICKEPEAS TOMATO CURRY

Serving Suggestion

Pair this dish with rice for a classic combination, or get creative and enjoy it with your favorite carbs like roti, quinoa, or couscous. Each option brings its unique touch to the meal!

Other Curries

chickpeas curry

Chickpea Curry Without Coconut Milk

Chickpea tomato curry is a delicious vegetarian curry that doesn't require coconut milk. Easy to make and packed with flavor.
Print Pin Rate
CourseMain
CuisineIndian, Nepali
CategoryCurry
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings2 people
Calories150kcal

Equipment

Ingredients

Vegetables

  • ½ cup chopped onion
  • 1 cup chopped tomato
  • 1 canned chickpeas
  • ¼ cup chopped cilantro
  • ½ tsp ginger
  • 1 tsp garlic

Oil

  • ½ tbsp olive oil

Spices

  • ¼ tsp ground turmeric
  • ¼ tsp red chili kashmiri powder
  • ¼ tsp curry powder

Seasoning

  • salt (As per taste)

Water

  • ½ cup water
  • ½ cup water

Instructions

  • Heat olive oil in a nonstick frying pan over medium heat.
    ½ tbsp olive oil
  • Once hot, add the onion and cook for 3-4 minutes, until softened.
    ½ cup chopped onion
  • Next add the garlic and ginger and cook for another minute until fragrant.
    ½ tsp ginger, 1 tsp garlic
  • After that, add spices. Combine with the onion, and stir until well combined.
    ¼ tsp ground turmeric, ¼ tsp red chili kashmiri powder, ¼ tsp curry powder, salt
  • Next add the diced tomatoes and stir to combine.
    1 cup chopped tomato
  • Add water and stir it well. Cover with a lid for 5-8 minutes. Keep stirring in between.
    ½ cup water
  • Add chickpeas to the pan once the sauce has thickened. Combine everything well.
    1 canned chickpeas
  • Add water and simmer for 5-10 minutes until the chickpeas are heated through.
    ½ cup water
  • Lastly, garnish with fresh cilantro. You can serve the chickpea tomato curry with rice or rotis.
    ¼ cup chopped cilantro
The nutrition information provided is an estimate and may not be exact.

Nutrition

Calories: 150kcal | Carbohydrates: 10g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 185mg | Potassium: 319mg | Fiber: 2g | Sugar: 5g | Vitamin A: 353IU | Vitamin C: 15mg | Calcium: 57mg | Iron: 2mg
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If you tried this recipe, please let me know how it turned out in the comments below. If you liked it, remember to rate the recipe. Your feedback helps other readers decide if they want to make this recipe. Thank you!

𝙳𝚒𝚜𝚌𝚕𝚊𝚒𝚖𝚎𝚛: 𝚃𝚑𝚎 𝚛𝚎𝚌𝚒𝚙𝚎𝚜 𝙸 𝚜𝚑𝚊𝚛𝚎 𝚑𝚎𝚛𝚎 𝚊𝚛𝚎 𝚒𝚗𝚜𝚙𝚒𝚛𝚎𝚍 𝚋𝚢 𝙽𝚎𝚙𝚊𝚕𝚒 𝚌𝚞𝚒𝚜𝚒𝚗𝚎 𝚊𝚗𝚍 𝚑𝚘𝚠 𝙸 𝚕𝚘𝚟𝚎 𝚙𝚛𝚎𝚙𝚊𝚛𝚒𝚗𝚐 𝚝𝚑𝚎𝚖 𝚊𝚝 𝚑𝚘𝚖𝚎. 𝚂𝚘𝚖𝚎 𝚖𝚊𝚢 𝚗𝚘𝚝 𝚋𝚎 𝚎𝚗𝚝𝚒𝚛𝚎𝚕𝚢 𝚊𝚞𝚝𝚑𝚎𝚗𝚝𝚒𝚌, 𝚋𝚞𝚝 𝚝𝚑𝚎𝚢 𝚛𝚎𝚏𝚕𝚎𝚌𝚝 𝚖𝚢 𝚙𝚎𝚛𝚜𝚘𝚗𝚊𝚕 𝚊𝚙𝚙𝚛𝚘𝚊𝚌𝚑 𝚝𝚘 𝚌𝚘𝚘𝚔𝚒𝚗𝚐. 𝙸 𝚑𝚘𝚙𝚎 𝚢𝚘𝚞’𝚕𝚕 𝚎𝚗𝚓𝚘𝚢 𝚝𝚑𝚎𝚖 𝚊𝚜 𝚖𝚞𝚌𝚑 𝚊𝚜 𝙸 𝚍𝚘!

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recipe / Vegetarian

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