Chickpea and tomato curry
Curries, Asian-style
9 ratingsRate

Chickpea and tomato curry

This low-cost chickpea and tomato curry recipe is vegan, dairy free and gluten free! A easy and quick meal, ready in 20 minutes or made ahead of time, it’s a great meat-free option for lunch or dinner.
Serves: 4
Time to make: 20 mins
Total cost: $4.88 / $1.22 per serve

(at time of publication)

Ingredients

More weights & measures
  • 1 tablespoon canola oil
    • 1 onion, chopped
    • 1 clove garlic, crushed
    • ½ teaspoon ground cumin
    • ½ teaspoon ground coriander
    • ½ teaspoon turmeric
    • ¼ teaspoon chilli powder
    • 400g can chickpeas, drained, rinsed
    • 420g can chopped tomatoes*
    • 5cm-piece fresh ginger, grated
    • fresh coriander, chopped (optional)

    • Instructions

    1 Heat oil in a large saucepan. Add onion and garlic. Fry until golden. Add spices and stir for 2 minutes.

    2 Add chickpeas. Coat in spices then add tomatoes. Simmer for 10 minutes until thickened. Add ginger and stir well. Serve garnished with coriander (if using).

    Serving suggestion

    Serve as part of this budget Indian dinner party for four… three courses for under $4.50 per person!

    $4.16 Onion fritters with mango relish
    $4.88 Chickpea and tomato curry
    $1.68 Lemon and cashew rice
    $5.60 Indian rice pudding
    $16.32 Total

    Variations

    Make it gluten free Check canned tomatoes are gluten free

    HFG tip

    Make this curry in advance to allow flavours to mingle, then reheat when ready to serve.

    Nutrition Info (per serve)

    • Calories 155cal

    • Kilojoules 650kJ

    • Protein 6g

    • Total fat 6g

    • –Saturated fat 1g

    • Carbohydrates 20g

    • –Sugars 7g

    • Dietary fibre 6g

    • Sodium 170mg

    • Calcium 60mg

    • Iron 2mg

    Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
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    Author: Sally Travis
    Photographer: Melanie Jenkins
    First published: Sep 2009

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