Best 2 Chickpea And Tomato Curry Recipes

Embark on a culinary journey to savor the vibrant flavors of chickpeas and tomatoes in a symphony of delectable curries. From the comforting depths of a classic Indian curry to the tantalizing allure of a Thai coconut curry, each recipe in this article promises a unique explosion of taste. Dive into the heartiness of a chickpea and spinach curry, where tender chickpeas and vibrant spinach dance harmoniously in a creamy tomato sauce. Experience the zesty kick of a chickpea and potato curry, where the humble potato takes center stage, enveloped in a fragrant tomato-based sauce. Transport yourself to the streets of Thailand with a fragrant chickpea and coconut curry, where the richness of coconut milk blends seamlessly with the warmth of aromatic spices. Whether you're a seasoned curry connoisseur or a curious foodie seeking new culinary adventures, these chickpea and tomato curry recipes will captivate your taste buds and leave you craving more.

Let's cook with our recipes!

CHICKPEA AND TOMATO CURRY

Chickpea and Tomato Curry image

Eat meatless with a simple and delicious dish of beans, fire roasted tomatoes and curry that can be on your dinner table in 30 minutes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 12

Ingredients

1 tablespoon olive or vegetable oil
1 medium onion, chopped (1/2 cup)
3 cloves garlic, finely chopped
1 tablespoon finely chopped gingerroot
1 tablespoon curry powder
2 cans (15 oz each) chickpeas, drained, rinsed
2 cans (14.5 oz each) Muir Glen™ organic fire roasted diced tomatoes, undrained
1/2 cup finely chopped fresh cilantro
1 tablespoon fresh lemon juice
1/2 teaspoon coarse salt (kosher or sea salt)
Hot cooked rice, if desired
Plain yogurt, if desired

Steps:

In 3-quart saucepan, heat oil over medium heat. Cook onion, garlic, gingerroot and curry powder in oil about 2 minutes, stirring frequently, until onion is tender.
Stir in chickpeas and tomatoes. Heat to boiling. Reduce heat; simmer uncovered 15 minutes, stirring occasionally. Stir in cilantro, lemon juice and salt.
Serve over rice; top each serving with yogurt.

Nutrition Facts : Calories 270, Carbohydrate 42 g, Cholesterol 0 mg, Fat 1, Fiber 10 g, Protein 12 g, SaturatedFat 1/2 g, ServingSize 1 Cup, Sodium 380 mg, Sugar 5 g, TransFat 0 g

EGGPLANT, CHICKPEA AND TOMATO CURRY

EGGPLANT, CHICKPEA AND TOMATO CURRY image

Categories Vegetable Side Vegetarian Lunch Healthy Potluck

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil
2 red onions, each cut into 8 wedges
One 1/2-inch piece of fresh ginger, peeled and minced
2 garlic cloves, minced
1 1/2 tablespoons Madras curry powder
1 eggplant (1 1/2 pounds), cut into 1-inch dice
One 14-ounce can of chickpeas, drained
1 cup chicken stock or low-sodium broth
3/4 cup unsweetened coconut milk
12 cherry tomatoes, halved
Kosher salt and freshly ground pepper
1/2 cup cilantro leaves

Steps:

In a very large, deep skillet, heat the olive oil. Add the onions and cook over moderate heat until they begin to soften, about 3 minutes. Add the ginger and garlic and cook until fragrant, about 1 minute. Add the curry powder and cook until fragrant, about 30 seconds. Add the eggplant, chickpeas, stock and coconut milk and bring to a simmer. Cover and cook over moderate heat until the eggplant begins to soften, about 8 minutes. Stir the tomatoes into the curry, cover and simmer until the eggplant is tender, about 3 minutes longer. Season with salt and pepper. Stir in the cilantro and serve. SERVE WITH White rice and yogurt.

Tips:

Soak the chickpeas overnight or for at least 8 hours. This will help them cook more quickly and evenly.
Use a good quality curry powder. The curry powder is the key ingredient in this dish, so it's important to use a good quality one. Look for a curry powder that is made with a variety of spices, including cumin, coriander, turmeric, and fenugreek.
Don't overcrowd the pan. When you're cooking the chickpeas and tomatoes, don't overcrowd the pan. This will prevent them from cooking evenly.
Simmer the curry for at least 30 minutes. This will allow the flavors to develop and deepen.
Serve the curry with rice or naan bread. This is a traditional way to serve chickpea and tomato curry. You can also serve it with quinoa or another whole grain.

Conclusion:

This chickpea and tomato curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's a good source of protein and fiber, and it's also vegan and gluten-free. So next time you're looking for a quick and easy meal, give this chickpea and tomato curry a try. You won't be disappointed!