Vegan Tomato Chickpea Curry
This chickpea curry features a rich tomato and coconut broth dappled with fresh ginger and garlic flavor. Pair with pan-fried cabbage and rice for a complete meal.
Servings: 4 servings
Calories: 359kcal
Ingredients
Tomato Chickpea Curry
- 1 tablespoon neutral oil
- ½ large yellow onion diced
- 3 medium tomatoes diced
- 3 cloves garlic minced
- 1 inch ginger minced
- ½ teaspoon kosher salt adjust to taste
- 2 tablespoons Thai red curry paste
- 1 tablespoon za'atar seasoning (optional but recommended)
- 15 ounce can of chickpeas drained and rinsed
- 13.5 ounce can of coconut milk
- 1 tablespoon rice vinegar
- cooked basmati rice for serving
- cilantro for garnish (optional)
Pan-Fried Red Cabbage
- 1 tablespoon neutral oil
- ½ head small red cabbage shredded; about 5-6 cups
- ¼ teaspoon kosher salt
- 1 tablespoon sesame seeds
- 1 tablespoon rice vinegar
Instructions
- Heat a medium pot or Dutch oven over medium heat. Drizzle with 1 tablespoon of oil. Once hot, add the onion, tomato, garlic, ginger, and ½ teaspoon salt. Saute until the onion is softened and the tomatoes are reduced, about 10 minutes.
- Stir in the red curry paste and za'atar seasoning, toasting for just 1 to 2 minutes to bloom. Stir in the drained chickpeas, coconut milk, and 1 tablespoon of rice vinegar. Simmer the chickpeas uncovered over medium-low for at least 15 minutes.
- Meanwhile, heat a large skillet over medium-high heat. Drizzle with 1 tablespoon oil. Once hot, add the shredded cabbage and ¼ teaspoon salt. Saute for 6 minutes, or until the cabbage starts to soften and become golden, then stir in the sesame seeds. Continue cooking until almost blackened in some places. Turn off the heat and drizzle with the remaining 1 tablespoon of rice vinegar.
- Assemble servings by dividing the rice, chickpea curry, and pan-fried cabbage between bowls. Garnish with cilantro (optional).
Notes
- Tomatoes: Choose fresh tomatoes on the vine or roma tomatoes. Tomatoes not in season or don't feel like chopping? A 14-ounce can of crushed tomatoes works instead.
- Coconut milk: I use full-fat coconut milk. If using lite coconut milk note that the curry won't be as creamy.
- Leftovers: Best within 3 to 4 days. Let cool to room temperature before refrigerating.
- Reheating: Reheat large portions on the stove-top over medium heat, stirring until warmed through, about 5 minutes. Reheat individual portions in the microwave.
Nutrition
Calories: 359kcal | Carbohydrates: 27g | Protein: 8g | Fat: 27g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Sodium: 655mg | Potassium: 834mg | Fiber: 7g | Sugar: 8g | Vitamin A: 3168IU | Vitamin C: 77mg | Calcium: 153mg | Iron: 7mg
