Tomato Chickpea Curry

READY IN: 50mins
Recipe by kitchenslave03

From Cooking Light magazine.

Top Review by Canadian_in_the_Bay

This recipe is great. I used the full 1/2 tsp of cayenne pepper and added 1/2 tsp of cumin. I served it over brown basmatti rice with yogourt and some steamed broccoli on the side.

Ingredients Nutrition


  1. Heat oil in large nonstick skillet over med heat. Add onion, ginger, and garlic, cook 5 minute Stir in garam masala, mustard seeds, and cayenne; cook 2 min, stirring frequently. Stir in coconut milk and remaining ingredients except cilantro; bring to a boil.
  2. Reduce heat and simmer 35 min, stirring occasionally. Remove from heat and stir in cilantro.

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