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One-Pot Creamy Tomato Chickpea Curry
I know I’ve struck gold with a new recipe when my husband, Robin, asks for it three times in one week. The recipe is absurdly simple, comes together quickly with mostly pantry staples, but still delivers BIG on flavor. The whole seeds are my favorite part. They sizzle in the oil, fill the kitchen with the most amazing aroma, and add little bursts of flavor in every spoonful. It’s creamy, comforting, and has been on repeat in our kitchen ever since I first made it.Servings
Total
30 minPrep
15 minCook
15 minContains
sesame
Free from
soy
peanut
tree nut
gluten
Ingredients
-
1 Tbsp (15ml)vegetable oil
-
2 tsp (3.5g)coriander seeds
-
2 tsp (4g)brown mustard seeds
-
1large onion, finely chopped
-
6garlic cloves, minced
-
2 Tbsp (33g)tomato paste
-
2 tsp (4g)grated fresh ginger
-
½ Tbsp (9g)fine sea salt
-
1 tsp (2g)ground cumin
-
½ tspchili flakes
-
1⅔ cups (400ml)canned full-fat coconut milk†
-
1⅔ cups (400g)canned diced tomatoes†
-
1½ cups (245g)cooked chickpeas†
-
2 cups (60g)spinach, chopped
Optional garnishes
-
fresh cilantro
-
lime wedge
-
cooked brown rice
-
thinly sliced red onion
Make your own
Directions
- In a large pot, heat the oil over medium heat. Add the coriander and mustard seeds and cook, stirring, for about 1 minute, or until the mustard seeds start to pop.
- Add the onion, raise the heat to medium-high, and cook for about 3 minutes, or until translucent.
- Add the garlic and cook for 3 minutes, or until golden.
- Add the tomato paste, ginger, salt, curry powder, cumin, and chili flakes. Stir to toast until fragrant, about 30 seconds.
- Stir in the coconut milk, tomatoes, and chickpeas and cook for 5 minutes, uncovered, for the curry to thicken slightly.
- Stir in the spinach and tahini (if using) and cook for about 2 minutes, or until the spinach has wilted.
- Serve in bowls with warm rice or naan. Serve with any or all of the garnishes. Enjoy!
Notes
- †One (13.5 oz / 400ml) can yields about 1⅔ cups.
- †One (14.5 oz / 410g) can diced tomatoes yields about 1⅔ cups.
- †One (15 oz / 425g) can yields about 1½ cups when drained.
Storage
- Store in an airtight container in the fridge for up to 3 days.
- Freeze for up to 2 months.
Let us know what you think
Watch it step-by-step!
Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 0%
Proteins 25%
• cooked chickpeas
• tahini
Fruits & Veggies 75%
• large onion
• garlic clove
• tomato paste
• grated fresh ginger
• canned diced tomatoes
• spinach
Calcium
No significant sources of calciumFat
• vegetable oil
• canned full-fat coconut milk
• tahini
Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
Leave a comment
It was very very delicious!
This would have been nice except for the spices popping constantly as I bite them which didn’t taste nice. I wouldn’t recommend using the powdered version of the spices.
A hit. Even my kids ate it and they don’t eat anything 😂
This turned out delicious! I didn't have mustard seeds on hand so I left that out, and I used powdered versions of the other spices and it still turned out great. I will definitely be making this again in the future, perfect meal prep!
This turned out delicious! I didn't have mustard seeds on hand so I left that out, and I used powdered versions of the other spices and it still turned out great. I will definitely be making this again in the future, perfect meal prep!
delicious quick and easy, what more does a girl want🤷♀️😋
Excellent recipe! Added 1 tbsp of lemon at the end for iron absorption.
This was so easy and so tasty!
I didn’t have mustard or coriander seeds so I used nearly the equivalent amount in cumin seeds and added some dried oregano. In place of the ground cumin I did ground coriander. Finally, I didn’t have any spinach so I added peas instead.
Will absolutely be making this again!
Love the flavour and texture. On regular rotation. :)
Thank you!
Delicious and simple !!
Omg, this is amazing. Easily one of my favourite recipes from PUL and I have cookes a lot of their stuff. I threw in a cubed block of plain tofu - amazing, 20 gold stars
For a weird reason the sauce didn't thicken too much for me, but the dish remained finger-lickingly delicious! Can't wait to have it again tomorrow!
Very hood! Perfect as a quick pantry meal!
This was absolutely fantastic and so easy to prepare!! It’s become a weekly staple in my home, thanks to PUL for making me get good at cooking for a person who never thought she’d actually ever cook well!! 😭🌞
Super simple yet delicious! Everyone in the family loved it — including the one year old!
Delicious! My first plant-based recipe . So easy to make; I added cauliflower. Definitely will make it again.
This was so delicious and came together so quickly!
Best chickpea curry ever! I had with steamed zucchini and broccolini 👌
The 4 serves was accurate, I was disappointed when it was over, already planning to make again ☺️
Thank you Sadia and PUL Team 🙏
I made.this last week and we absolutely loved it. Our son, who is not vegan, enjoyed a large portion for lunch with brown rice and our daughter will be making it as well.
I did use substitutions such as powered corriander and ginger and i use fresh Dijon mustard, about 1.5 tablespoons. It came out beautifully. We will be making this again. Thank you for such tasty recipes.
We just tried it this week. We really liked it. So easy. So flavorful. Will make it again.
Hi, can I use mustard powder instead of mustard seeds and if so how much?
Thank you!
Hi there! Can I use mustard powder instead of seeds and if so how much? Thank you!
Very nice
So simple and so tasty!
So tasty !!!!
Absolutely amazing! Added some fresh chopped tomatoes in addition to the canned diced tomatoes, will definitely be making again!
Soo good!! We'll be making this curry again and again, I'm sure.
Such an awesome recipe!
Absolutely delicious! My husband and I both loved it! Definitely will be making this again.
Is there any good alternative to coriander seeds? Would the ground coriander work well?
Loved it!
this was stupid easy, tho I did make some modifications:
-chopped and blended tomatoes instead of canned diced
-added a bunch of chili powder and tbsp of chili flakes at the end
-didnt have spinach so i put some soy beef crumble and frozen pras!
Only one Word: Delicious! We love how the flavours come together, the Tahiti gives a very nice twist! A new entry on our most-loved list! 💚
Excellent recipe, flavourful and simple to make. This will be part of our rotation
Awesome!❤️❤️❤️
Very tasty !!! Could not find
Mustard seeds at all. Any alternative ?
Just made this for dinner tonight and we all liked it. It has very nice flavors and it's so easy and quick to make with simple ingredients. I couldn't find mustard seeds, so I omitted them, but we all thought it still had enough flavor. Tahini was a nice addition. This is a perfect dinner when you need to get something yummy on the table, and you need to do it fast. 😋😃
This recipe was simple to make and full of pantry staples!! My family and I loved it:)
Can I use yellow mustard seeds instead of brown?