This tomato chickpea curry without coconut milk has all the flavor you love in authentic Indian-style cuisine. It’s simple to make, and downright delicious! Vegan and gluten-free.

This is a sponsored post by Tormek as part of our ongoing partnership. The opinions and text are all mine.

Why You’ll Love This Recipe

I feel March is the last hurrah of comfort food. Your parka is still at the ready on the coat rack, but the days are getting longer. Woohoo! This is exactly the time of year I’m craving cozy food with fresh ingredients that hint of warmer days.

My bestie of late? This Indian-style tomato chickpea curry! It’s flavorful, without curry powder, spicy from generous amounts of fresh ginger, and ultra-creamy thanks to cashews. The plot twist is there’s no coconut milk. A great option if you avoid coconut products or just don’t like the taste.

I love that you can make this chickpea curry recipe from scratch in half an hour and serve it over rice for a complete meal. It makes 4-6 servings which is great for meal prep. and leftovers. The flavors beautifully intensify as they sit in the fridge!

This yummy vegan chickpea curry is perfect for lunch and dinner. It's

Simple
Flavorful
Hearty
Creamy
Spicy
Meatless

tomato chickpea curry served over rice on a table.

Ingredients You’ll Need

You’ll find the complete ingredient list with measurements and instructions in the recipe card at the bottom of this post. But let’s take a closer look at each one and why it’s important.

Tomatoes- Ripe tomatoes are the main ingredient and key to the outstanding flavor of this red curry. Choose tomatoes that are barely firm but not mushy. They should give slightly if gently pressed, similar to ripe avocados. The skin should be smooth and free from wrinkles or soft spots.
Can I use canned tomatoes? Although I haven’t tested it, I feel canned whole tomatoes would work in a pinch. Use two 28 oz (794 g) cans with their juices and omit the 1 cup of water.
Chickpeas (garbanzo beans)- I used canned chickpeas in this recipe for simplicity. But, by all means, use cooked dried chickpeas if that’s your go to! You’ll need about 3-3½ cups.
Cashews- Use raw unsalted cashews (not roasted). There is no need to soak your cashews first. They will soften in the hot liquid as the curry simmers.
Garlic- For aromatic savory flavor.
Fresh ginger- No need to peel! Save yourself time digging in all those nooks and crannies with a spoon. Ginger peel boosts the ginger flavor.
Tomato paste- For deeper tomato flavor.
Black cardamom seeds- You can find whole black cardamom pods (not green) in the bulk spice section of your natural grocer. To open them press the pods firmly on your work surface with the flat side of your knife. This makes it easy to remove the seeds. Or use shelled black cardamom seeds.
Waste-free tip! Cardamom shells add a refreshing almost menthol taste to tea.
Bay leaf- Use the bay leaf whole. Just remember to remove it before blending.
Coconut sugar- To balance the acidity of tomatoes. Feel free to substitute brown sugar.
Cayenne pepper- Every curry needs a little heat! Start with ¼ teaspoon and go from there.

knife sharpener and knife for slicing tomatoes.

How to make tomato chickpea curry (with photos)

When you’re ready to make this recipe, scroll down to the recipe card at the end of this post. You’ll find the complete ingredient list with measurements there.

tomato chickpea curry ingredients in a saucepan.

1. In a large saucepan over medium heat, pour the olive oil. When a splash of water creates a size, add the garlic. Sautee until golden brown but not burnt, 3-5 minutes.

2. Pile the rest of the ingredients, except the chickpeas, into the pan with the garlic. Stir to incorporate the tomato paste.

3. Bring to a boil over medium-high heat. Adjust the heat as needed to maintain a lively simmer. Cook, uncovered, for 20 minutes, stirring occasionally to see that the bottom isn’t sticking. The tomatoes will become soft, pulpy, and slightly reduced. Discard the bay leaf.

4. Turn off the heat and carefully transfer the hot mixture to a blender. Secure the lid, leaving the vent hole open to allow steam to escape. You can cover the hole with a kitchen towel to prevent spattering. Blend at high speed for 1-3 minutes into a smooth puree with no cashew lumps remaining.

tomato curry sauce in a pot with chickpeas.

5. Return the sauce to the rinsed pan and tumble in the chickpeas. Stir it all together. Taste for seasoning, adding more salt, sugar, and cayenne pepper to taste.

6. Serve over your favorite rice and garnish with parsley (optional).

Expert Tips

Choose fresh ripe tomatoes- This is key! Tomatoes make up the majority of the sauce so be sure to use plump ripe juicy ones. Sad mealy tomatoes will make for a sad flavorless sauce.

Simmer for a full 20 minutes- The ingredients and their flavors will marry in the pot so give them time to get to know each other. Be sure to keep an eye on the stove to adjust the temperature. You want a lively simmer, not a rolling boil which will over-reduce the liquid. Use a wooden spoon to stir and push the tomatoes down into the hot liquid as they cook.

Use a high-powered blender- to blend the sauce into a smooth and creamy puree. If you are using a light-duty blender, have patience and forge ahead. It may take a few minutes to power through the cashews. In the end, it will taste delicious no matter what blender you have on hand.

Cover the vent hole with a kitchen cloth to prevent spattering- Speaking from experience here, you do not want a hot molten blob of curry splattered on your face! Keep the venting hole (in the blender’s lid) open to allow steam to escape but cover it with a kitchen cloth or paper towel.

Rinse the saucepan before returning the curry from the blender- This keeps any leftover bits of unblended tomatoes from mixing into your curry. A quick rinse under running water will do the trick!

FAQs

What is tomato chickpea curry?
Chickpea tomato curry is a delightful and hearty dish featuring chickpeas (garbanzo beans) mixed into a savory sauce. Ripe tomatoes are simmered in a flavorful blend of Indian spices and cashews, then blended into a rich and creamy puree. It’s all sorts of creamy, saucy, spicy, and savory.
Is chickpea curry without coconut milk vegan?
Yes, chickpea curry is a fantastic vegan option! Chickpeas are super satisfying while being meatless. Cashews replace heavy cream in this dairy-free recipe and taste rich and creamy. The simple yet powerful spices make it a flavorful choice for all eaters around your table.
Is tomato chickpea curry healthy?
Many plant-based recipes fall under the healthy category and this guy is no exception. Chickpeas and cashews are an excellent source of protein and fiber. When paired with tomatoes and fresh ginger, the curry becomes rich in antioxidants. It’s a wholesome balanced meal the whole family will love!
Is chickpea curry gluten-free?
Yesss! All the ingredients in this red curry recipe are naturally gluten-free. It’s so yummy served over rice! Naan, an optional side, is made from wheat flour and is not gluten-free. Try socca bread, which is made from chickpea flour, instead!
Can you freeze chickpea cashew curry?
This is the best part! There’s no coconut milk to get grainy and weird when it thaws out. Allow the curry to cool completely. Then transfer to an airtight container or reusable freezer bags. It’ll keep for 3-6 months. Thaw in the refrigerator and then gently reheat on the stovetop or in the microwave. Soooo convenient for meal prep!

vegan chickpea curry served over rice with a side of naan.

What to Serve with Chickpea Curry

Tomato chickpea curry is SO comforting and so versatile! You really can’t go wrong serving it over your favorite rice. Basmati is wonderful for soaking up all of that curry yumminess.
For your inner carb lover, a warm piece of naan used to scoop up big bites is a full sensory experience.
Mix in 1 medium, sweet potato (we love the orange-fleshed variety, peeled, cooked, and cubed) with the chickpeas. It makes the dish even heartier with a touch of creamy sweetness.
Toss in a large handful of spinach for even more veggies.
Round out the meal with a seasonal salad.

How to store

Store in an airtight container in the refrigerator for up to 5 days. Gently reheat on the stovetop or in the microwave. Scroll up to FAQ for tips on freezing.

More Vegan Recipes with Chickpeas

Marry Me Chickpeas with Pasta

Quick Pan Fried Chickpeas

3-Ingredient Chocolate Covered Chickpea Clusters

One-Pot Chickpea Noodle Soup

Chickpea Flour Eggs in Shakshuka

Protein-Rich Edible Cookie Dough

West African Chickpea Peanut Stew

Chickpea Flour Pancakes with Nettles

plant-based cashew curry with rice and naan.

I get excited just thinking about all those vine ripe tomatoes and yummy spices. It feels like a party in a pot! I hope you have a grand old time making this easy vegan recipe and are enjoying some extra daylight to boot!

Sending a giant hug from the Peninsula,

X,o,

Tomato Chickpea Curry Without Coconut Milk

Table of Contents

Why You’ll Love This Recipe

Ingredients You’ll Need

How to make tomato chickpea curry (with photos)

Expert Tips

FAQs

What is tomato chickpea curry?

Is chickpea curry without coconut milk vegan?

Is tomato chickpea curry healthy?

Is chickpea curry gluten-free?

Can you freeze chickpea cashew curry?

What to Serve with Chickpea Curry

How to store

More Vegan Recipes with Chickpeas

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