Chickpea curry without coconut milk is a vegetarian and vegan-friendly dish. This recipe is really easy to make, and it tastes absolutely amazing!
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.
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.
- 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.
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
Equipment
- 1 Pan
- 1 Spatula
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
Nutrition
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!
I will keep making it
Perfect! Thank you for taking the time to leave a comment, Rita 🙂