Creamy Tomato Chickpea Curry

Name: Creamy Tomato Chickpea Curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 tbsp vegetable oil; 2 tsp coriander seeds; 2 tsp brown mustard seeds; 1 large onion; 6 clove garlic; 2 tbsp tomato paste; 2 tsp grated fresh ginger; ½ tbsp curry powder; ½ tbsp salt; 1 tsp ground cumin; ½ tsp chili flakes; 1⅔ cup canned full-fat coconut milk; 1⅔ cup canned diced tomatoes; 1½ cup cooked chickpeas; 2 cup spinach; 2 tbsp tahini

By Pick Up Limes · Pickup LimesPublic

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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.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4

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This recipe was taken from Creamy Tomato Chickpea Curry · by Pick Up Limes. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 4 people

Cooking for

1 tbspvegetable oil
2 tspcoriander seeds
2 tspbrown mustard seeds
1large onion
6 clovegarlic
2 tbsptomato paste
2 tspgrated fresh ginger
0.5 tbspcurry powder
0.5 tbspsalt
1 tspground cumin
0.5 tspchili flakes
1.67 cupcanned full-fat coconut milk
1.67 cupcanned diced tomatoes
1.5 cupcooked chickpeas
2 cupspinach
2 tbsptahini

Steps

1
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 seeds start to pop.
2
Add the onion, raise the heat to medium-high, and cook for about 3 minutes, or until translucent.
3
Add the garlic and cook for 3 minutes, or until golden.
4
Add the tomato paste, ginger, salt, curry powder, cumin, and chili flakes. Stir to toast until fragrant, about 30 seconds.
5
Stir in the coconut milk, tomatoes, and chickpeas and cook for 5 minutes, uncovered, for the curry to thicken slightly.
6
Stir in the spinach and tahini (if using), and cook for about 2 minutes, or until the spinach has wilted.
7
Serve in bowls with warm rice or naan. Serve with any or all of the garnishes. Enjoy!

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Per portion

Calories: ~79.1 kcal
Protein: ~6.7 g
Fat: ~5.9 g
Carbs: ~21.8 g
Fiber: ~1.7 g
Sodium: ~1134.1 mg

2 ingredients still need USDA food links. coriander seeds, brown mustard seeds, curry powder, ground cumin, tahini are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 4-portion recipe.

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