Chickpea and Tomato Curry

This is such a quick, simple and satisfying curry to make – and it must be good because people are always asking me for the recipe.  All you need is  a fresh onion – the rest can come straight from the store cupboard – so it has become one of my favourite standby dinners. It scales up well if you are cooking for a lot of people. I have a huge catering pot that is great for parties and events. One night, I made the initial curry and then just kept topping it up as the evening wore on.


olive oil
1 small onion, peeled and finely diced
½ fresh chilli finely chopped
1 garlic clove, crushed
1 tbsp curry powder
1 tin of chickpeas, drained
1 tin chopped tomatoes
100ml vegetable stock
fresh coriander, roughly chopped
1-2 tablespoons Greek yoghurt (omit for vegans)

How To Cook

  1. Heat the oil. Add the onions and fry until soft, then stir in the crushed garlic, chilli and the curry powder.
  2. Cook for a further two minutes then add the chickpeas, tomatoes, and vegetable stock. Simmer for 30 minutes, until reduced.
  3. Add the Greek yoghurt if you have a creamy sauce. Fold in the coriander, season to taste and serve with rice, chapati or naan bread.

Serves 2 people as a main course or 4 as part of a selection of dishes


Published by

Mrs Pantry

Chief Cook

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