When I go to an Indian restaurant, I almost always order a dish with curry. It has such a warm, comforting taste. Where I live, there aren’t any Indian restaurants close by. So if I get a craving, I’m pretty much screwed. So, I thought I would try to create a curry recipe of my own to help satisfy my cravings. This chickpea and tomato curry recipe can be pulled together in under 30 minutes. Boom.
What makes this dish pop is one particular spice – garam masala. I did a little research on Wikipedia on it when I created this recipe because I was curious about all of the spices. Garam masala is found in cuisine throughout the Indian subcontinent, which includes not only India, but Bangladesh, Bhutan, Maldives, Pakistan, and Sri Lanka. It’s what I call a “warm” spice and typically includes black peppercorns, mace, cinnamon, cloves, nutmeg, brown cardamom and green cardamom – and these spices are believed to elevate body temperature in Ayurvedic medicine. Also, the spices in garam masala can differ regionally.
Now, back to the food. Before you actually start cooking, you’ll want to prep all of your veggies first (and the chicken if you’re adding it). Slice the onion. Mince the garlic and grate the ginger into a bowl (you’ll be adding these at the same time to the pan). Open the cans. Mise en place, which in French means “everything in its place”. I can just hear Anne Burrell from Worst Cooks In America screaming “MISE EN PLACE”! I freakin love that show!
Once you have all of the prep done, the cooking goes quickly. As I always say, be sure to taste as you go. For the curry and garam masala, I’d start with the more conservative measurements and increase the amounts to your taste. Also, you can get both spices in the curry aisle of your supermarket. Specialty grocery stores and online stores will most likely have different kinds of curries. For instance, Penzeys has a hot curry powder if you like your curries on the spicy side.
Serve it up with a little basmati rice and naan…..oh man, so good!
Give it a try and let me know how it goes in the comments! Oh, if you haven’t done so already, be sure to join my email community so you don’t miss a recipe!
Chickpea and Tomato Curry
- 1 tbsp olive oil
- 1 small onion
- 1 clove minced garlic
- 1 tsp grated ginger
- 1 15 oz can petite diced tomatoes
- 1 15 oz can full-fat coconut milk
- 1-2 15 oz can chickpeas (rinsed and drained)
- 1 chicken breast, thinly sliced (optional)
- 1-2 tbsp curry
- 1-2 tsp garam masala
- salt and pepper
If you're going to put chicken into the dish, thinly slice a chicken breast on an angle and set aside. If you don't know how to do that, check out this video on YouTube. I like to cut them into bite-size pieces. Also, you'll want to season the chicken with salt before you add it to the pan.
Thinly slice the onion into rings and then cut the rings in half so you have semi-circles of onion. You want the onion to be as thin as possible so you don't really know it's there when you eat the curry.
Mince the clove of garlic and grate the ginger on a microplaner.
Heat up the olive oil in a large skillet over medium to medium-high heat.
Saute the onion until it starts to turn translucent, then add the minced garlic and ginger. Cook for about 30 seconds, or until you can really start to smell the garlic.
Add the curry and the garam masala. Stir the mixture around so it's nicely coated with the spices. Your kitchen should be smelling AMAZING right about now!
Add the petite diced tomatoes to the skillet - juice and all. Let everything simmer for a couple of minutes.
Add the chickpeas and coconut milk. If you're using the chicken, add it now.
Let everything cook and simmer uncovered until the sauce gets to the consistency you want. If you're using chicken, make sure the thin slices are cooked all the way through. Because the chicken is thinly sliced, it shouldn't take that long.
Taste the sauce and season with salt and pepper to taste.
For that final touch to brighten up the dish, squeeze a tiny bit of lime into the sauce. Remember, it's always better to add a little and add more rather than adding too much all at once.
Serve over rice - I like to use basmati rice.