Chickpea and Tomato Curry

4-6 Servings

30 minutes

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Open a few cans, measure some spices, prep a couple aromatics, stir for a few minute, and dinner is on the table. Our starting point was chana masala, a popular Indian curry of chickpeas and tomatoes. To simplify the seasoning, we reach for two spice blends that offer big, complex flavor in a single jar: garam masala and curry powder. Serve with basmati rice or warmed naan



30 minutes


  • 3

    tablespoons neutral oil

  • 4

    medium garlic cloves, chopped

Linda W.
October 12, 2022
Thanks to your other reviewers...
Thanks to other reviewers for suggesting to add spinach to the pot, then a splash of lemon juice and a dollop of yogurt to each serving. These plus several slices of pickled jalapeño made this into a very fine dish.
Julie R.

Added a splash of lemon to brighten the flavor. A dollop of yogurt in each bowl added a some additional texture and tang. This was quick and delicious.

Stu B.

Love this one. Wish you also included nutritional information with recipes.

nathan H.

Added spinach. Nice touch and helps bulk it. Only used three tins of pea, perfect for two people. Next time i will zap a tin of peas in the blender, to add a bit more thickness to it.

P K.

Approximately how long does it take for sauce to thicken and cling to the chickpeas?

Lynn C.

Hi PK -

It shouldn't take more than 10-15 minutes for the sauce to thicken.

The Milk Street Team

Jennifer B.

A few chickpeas go a long way. This took a while to finish off.

Mel S.

This was great! We used frozen tomatoes from the garden instead of crushed canned ones.