Clean recipe · pickuplimes.com
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.
Original recipe: pickuplimes.com
- Yield:
- 4 servings
- Prep:
- 15 min
- Cook:
- 15 min
- Total:
- 30 min
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Ingredients
- 1 Tbsp vegetable oil
- 2 tsp coriander seeds
- 2 tsp brown mustard seeds
- 1 large onion
- 6 garlic clove
- 2 Tbsp tomato paste
- 2 tsp grated fresh ginger
- ½ Tbsp fine sea salt
- ½ Tbsp curry powder
- 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
Instructions
- 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!