Chickpea and Tomato Curry

Chickpea and Tomato Curry

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"Fresh ginger, hot peppers, and mushrooms make a spicy (and quick) chickpea and tomato curry that's delicious served over hot rice."
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servings 175 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 175 kcal
  • 9%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 17.5g
  • 6%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 567 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Heat the Melt in a deep wok or a saucepan over medium heat. Add the onion, ginger and pepper and saute for 15 minutes, until all veggies are wilted and browning. Add the garlic and saute for 1 minute.
  2. Add the chickpeas and spices and cook for 3 minutes. Then add the tomatoes and cook another 2 minutes. Add the coconut milk and combine. Bring the mixture to a boil and cook 10 minutes to thicken slightly. Serve over rice.



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