Curry has been made and enjoyed for thousands of years. One of the great things about curry is that it can be made with a variety of ingredients like coconut milk, tomato puree, chicken, or shellfish. Curry is a very customizable dish.
This curry is made with a tomato base and uses chickpeas instead of meat, making this a great dinner option for vegetarians and vegans. It is quite simple to make, but easy to amp up with extra spices or vegetables if you’re feeling experimental.
This recipe can serve about 3 people (depending on how hungry everyone is!) but it’s also great for singletons as it can easily be portioned out into leftovers for lunch the next couple of days.
I like to eat this curry on cold winter nights. The spices and warm saucy carbs are the perfect opposite to the icy winds outdoors. Plus, the vitamin C from the tomatoes and protein from the chickpeas makes this dish a little more nutritious than other comfort foods.
Cook the rice and divvy up onto plates or into bowls for serving.
Drain and mash the chickpeas until a desired consistency. A potato masher is preferred, but a regular fork will work as well. Mix in salt and pepper to taste.
Cook the chopped onions and minced garlic in a large pan with olive oil. Cook until the onions have clarified.
Stir in the can of crushed tomatoes.
Add desired amounts of seasonings to the pan, stir well.
Turn the heat down to low and bring to a simmer.
Stir in the chickpeas.
Let the curry simmer a a couple of minutes, stirring occasionally.
Once heated and thickened, pour the curry over white rice and serve.
Usually, curry is served over rice. Some like to eat it with bread. You could even eat it plain by itself with a spoon if you wish. For leftovers, seal the rice and curry in a container and keep refrigerated for no more than 4 days. Pull it out for lunch the next day and heat in the microwave for 1-2 minutes.
Share, Pin, Email and Print