Based upon the Indian chickpea curry, chana masala, this easy and delicious vegan chickpea tomato curry is on the table in under 30 minutes! Made from mostly store cupboard ingredients, it is a simple recipe that is perfect for meal prepping or freezing for busy weeknights.
Chickpeas are one of my favourite ingredients. They are so versatile and can be used in many recipes; from chickpea salad to chickpea tagine, Spanish stew and of course, chickpea curries like this one!
This curry keeps so well I often batch cook it at the weekend, then keep in the fridge to reheat for dinner on Monday or Tuesday, or freeze it for later in the week.
Why we love this curry recipe
- It is dairy free, gluten free and vegan.
- Made from storecupbard ingredients.
- Healthy – packed with vegetables and protein rich chickpeas, and made with a small amount of oil, this is a healthy curry.
- Quick – ready in 30 minutes.
Notes about Curry Ingredients
- Chickpeas – this recipe uses tinned/canned chickpeas to make it a quick and easy meal. You can cook your own chickpeas from dried if you prefer, then add them to the curry at the end to heat through.
- Onion – I have used both red onions and brown onions in this recipe and they both work well.
- Tinned tomatoes – use chopped tomatoes, or plum tomatoes mashed with a spoon once they’re in the saucepan.
- Spices – cumin seeds, ground cumin, ground turmeric, ground coriander, a pinch of chilli powder, garam masala.
- Fresh Ginger – If you don’t have fresh ginger to hand, then use either minced ginger in a jar or a pinch of ground ginger.
- Spinach – if you don’t have fresh baby spinach, you can also use frozen spinach – add to the pan when you add the tomatoes.
How to make this chickpea curry
For full recipe please see recipe card below
- Fry the onion in the olive oil until soft.
- Add the garlic and ginger and cook before adding the cumin seeds.
- Stir in the ground turmeric, ground cumin, ground coriander and chilli powder.
- Add the tomatoes and simmer.
- It should be nice and thick.
- Stir in the chickpeas, spinach and garam masala and season.
Frequently Asked Questions
Up to 3 days, in a covered container.
Yes it can! You can freeze the curry for up to 2 months. Defrost in the fridge overnight and reheat in the microwave or in a saucepan over a medium heat, until heated through.
Yes you can. Add the tinned lentils or beans to the curry at the end, and heat through for 5 minutes, or until heated through thoroughly.
My recipe tips
- If you want to bulk out the curry a little more, then add some broccoli or cauliflower florets. Add them to the curry just before the chickpeas. Or add some frozen peas with the chickpeas.
- This recipe is for a mild curry, intended to be enjoyed by toddlers and kids. If you want some more heat, then add a pinch more chilli powder.
- Add a little fresh lemon juice at the end, and/or sprinkle over some fresh coriander.
What to serve with this Indian chickpea curry
- Fridge – It will keep in the fridge, covered, for up to 3 days
- Freezer – Freeze for up to 2 months. Defrost in fridge overnight and reheat in the microwave or in a saucepan over a medium heat, until heated through.
More vegan curry recipes for you
These curries are all lightly spiced rather than hot and spicy, making them suitable for younger family memebers
This recipe was originally published February 2020. It has been updated with new images and wording. The recipe remains the same.
Easy Chickpea Tomato Curry (Chana Masala)
- 1 tablespoon olive oil
- 1 onion diced
- 2 garlic cloves crushed
- 1.5 cm fresh Ginger finely grated
- 1 teaspoon cumin seeds
- ½ -1 teaspoon ground turmeric
- ½ teaspoon ground cumin
- 1 teaspoon ground coriander
- Pinch chilli powder
- 400 g tin tomatoes
- 2 x 420g tins chickpeas
- Pinch salt
- A large handful of baby spinach
- 1 teaspoon Garam masala
- Fresh lemon juice optional
- Fresh coriander roughly chopped, optional
- Fry the onion in the olive oil over a low heat for 5-10 minutes until soft.
- Add the garlic and ginger and cook for 1 minute, before adding the cumin seeds.
- Cook for another minute, then stir in the ground turmeric, ground cumin, ground coriander and chilli powder.
- Add the tomatoes and simmer for 10 mins.
- Stir in the 2 tins of chickpeas, spinach and garam masala and season.
- Simmer for 5 minutes, until the chickpeas are heated through and the spinach has wilted.
- To serve, squeeze over a little fresh lemon juice and chopped fresh coriander, both optional.