Chickpea Tomato Curry

  • β˜…
  • β˜…
  • β˜…
  • β˜…
  • β˜…
"Sharing my most popular dish from 2019, Chickpea Tomato Curry. So many of you tried the curry and I was beyond happy that you loved it! πŸ™β€ So easy and fast, but so flavorful too. πŸƒπŸŒΏ"
-- @janetsmunchmeals

A Note from Feedfeed

This easy chickpea curry is not only a vegan bowl of comfort but an easy dinner to make for the weeknights. We all have lots of cans of beans right now, and this curry using few ingredients can be easily substituted. Don't have chickpeas? Substitute for kidney or black beans, spinach can be substituted for kale or frozen freens you might have on hand. Don't have rice? Quinoa or a bowl of orzo would be delicious too!

Jump to Section
  • Recipe Card

Recipe Card


  • 1 tablespoon oil
  • 1 pint cherry tomatoes, halved
  • 3 teaspoons chili powder
  • 5 teaspoons curry powder
  • 3 1/2 teaspoons cumin
  • 2 teaspoons onion powder
  • 3 cloves garlic, minced
  • 1/2 teaspoon crushed black pepper
  • 1 teaspoon salt
  • 1 can chickpeas, rinsed and drained
  • 3/4 cup cooked corn
  • 1 can full fat coconut milk
  • 1 1/2 cup packed spinach
  • Cilantro and red chili flakes for garnish


  • Step 1

    Over medium heat, heat oil. Once hot, add tomatoes and spices, and cook for 3 minutes, stirring. Add garlic and cook another minute. Add remaining ingredients except the spinach, cilantro and chili flakes. Stir to combine and cook at a low simmer for about 10 minutes uncovered, stirring occasionally. Cook longer for a deeper flavor, but you don't need to. Add spinach and cover, cook until spinach wilts, about 3 minutes. garnish