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overhead photo of chickpea tomato curry in a bowl with rice, another bowl of the curry with rice just visible to the top left. Extra fresh coriander and rice are in bowls to the right

Easy Chickpea Tomato Curry (Chana Masala)

Robyn
This easy Indian chickpea and tomato curry is on the table in 30 minutes. Made from mostly store cupboard ingredients, it is a simple recipe loved by the family, and perfect for busy weeknights.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Freezer Food, Freezer Friendly, Midweek Meals
Cuisine Indian
Servings 4 People
Calories 256 kcal

Ingredients
  

  • 1 tablespoon neutral oil such as vegetable oil
  • 1 brown onion diced
  • 2 garlic cloves minced
  • 1.5cm (½ inch) fresh ginger finely grated
  • 1 teaspoon cumin seeds
  • ½ -1 teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Pinch chilli powder
  • 400g (14 oz) tinned / canned tomatoes
  • 840g (28oz) tinned / canned chickpeas
  • Pinch salt
  • large handful baby spinach
  • 1 teaspoon Garam masala
  • Fresh lemon juice optional
  • Fresh coriander to serve, optional

Instructions
 

  • 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.

Notes

STORAGE / MAKE AHEAD
  • Fridge - store leftovers 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.
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.
Onion - red onions or brown onions both work in this recipe.
Tinned/canned tomatoes - use chopped tomatoes, or plum tomatoes mashed with a spoon once they're in the saucepan.
Ginger - If you don’t have fresh ginger to hand, then use a teaspoon of minced ginger in a jar, or a pinch of ground ginger.
Spinach - If you don't have fresh baby spinach to hand or want a cheaper alternative, you can use frozen spinach - add it to the pan when you add the tomatoes.
If you want to add extra vegetables to the curry: broccoli or cauliflower florets work well - add them to the curry just before the chickpeas. Or add some frozen peas with the chickpeas.
This recipe is for a mild curry, suitable for kids and toddlers. If you want some more heat, add a pinch more chilli powder.
An optional extra touch at the end: add a little fresh lemon juice at the end, and/or sprinkle over some fresh coriander.

Nutrition

Calories: 256kcalCarbohydrates: 40gProtein: 12gFat: 7gSaturated Fat: 1gSodium: 148mgPotassium: 702mgFiber: 11gSugar: 11gVitamin A: 957IUVitamin C: 15mgCalcium: 112mgIron: 5mg
Keyword chickpea curry recipe, chickpeas, freezer meal, vegan mid week meal

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