Chickpea Curry Without Coconut Milk

Chickpea curry without coconut milk is a vegetarian and vegan-friendly dish. This recipe is really easy to make, and it tastes absolutely amazing!

Chickpea tomato curry without coconut milk

I prepare curries daily as they are delicious and convenient meals. Nothing compares to the aroma of spices. I usually prefer vegetable curries, but my husband prefers meat curries. Although I enjoy the creaminess that coconut milk can add to a curry, I often avoid using it due to its high fat and calorie content. Instead, I experiment with different combinations of spices and vegetables to create flavorful curries that are both healthy and satisfying. Here is a delicious recipe for chickpea tomato curry without coconut milk.

chickpeas curry with no coconut milk or cream.

Ingredients For Chickpea Tomato Curry

Ingredients for chickpea tomato curry

Ingredients for chickpea tomato curry

#Vegetables

  • Chickpeas: One canned chickpeas (Drain and rinse chickpeas)
  • Onion: 1/2 cup chopped onion
  • Tomato: 1 cup chopped tomato
  • Ginger: 1/2 tsp grated
  • Garlic: 1 tsp minced
  • Cilantro: 1 cup chopped cilantro

#Spices

  • Turmeric powder: 1/4 tsp
  • Curry powder: 1/2 tsp
  • Red chili Kashmiri powder: 1/4 tsp

#Seasoning

  • Salt: 1/4 tsp (As per taste)

#Oil

  • Olive oil or any vegetable oil of your choice: 1/2 tbsp oil

#Water

  • 1 cup of water (Warm or room temperature water)

Step-By-Step Photo Instruction

#1 Heat the olive oil in a non-stick frying pan over medium heat. Add the onion and cook for 3-4 minutes, until softened. Add the garlic and ginger and cook for another minute until fragrant.

Add ginger, garlic to the pan.

#2 Add turmeric, Kashmiri, curry powder, and salt to the pan. Combine with the onion, and stir until well combined. Add the diced tomatoes and stir to combine.

#3 Add 1/2 cup of water and stir it well. Cover with a lid for 5-8 minutes. Keep stirring in between.

Cook until it's simmer.

#4 Add chickpeas to the pan once the sauce has thickened. Combine everything well. Add 1/2 cup of water and simmer for 5-10 minutes until the chickpeas are heated through.

Cover the lid.

#5 Lastly, garnish with fresh cilantro. You can serve the chickpea tomato curry with rice or rotis.

Chickpeas curry.

Do You Need Coconut Milk For Curries?

There is no need for coconut milk in curries. You can create delicious curry dishes without coconut in many different ways. Using tomatoes and onions, you can make homemade curry sauce or use yogurt instead of coconut milk in the recipe to make the curries creamier and healthier.

Other Curries Without Coconut Milk

chickpeas curry
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Chickpea Curry Without Coconut Milk

Chickpea tomato curry is a delicious and healthy dinner option that doesn't require coconut milk. Easy to make and packed with flavor, this recipe is sure to please.
Prep Time5 minutes
Active Time20 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Asian, Indian, Nepali
Keyword: Chickpea tomato curry with no cream or milk, Chickpea tomato curry without coconut milk
Yield: 2 people

Equipment

Ingredients

Vegetables

  • 1/2 cup Onion
  • 1 cup Tomato
  • 1 canned Chickpeas
  • 1/4 cup Cilantro
  • 1/2 tsp Ginger
  • 1 tsp Garlic

Oil

  • 1/2 tbsp Olive oil

Spices

  • 1/4 tsp Turmeric powder
  • 1/4 tsp Red chili Kashmiri powder
  • 1/4 tsp Curry powder

Seasoning

  • Salt (As per taste)

Water

  • 1 cup water

Instructions

  • Heat the olive oil in a nonstick frying pan over medium heat. Add the onion and cook for 3-4 minutes, until softened. Add the garlic and ginger and cook for another minute until fragrant.
  • Add turmeric, Kashmiri, curry powder, and salt to the pan. Combine with the onion, and stir until well combined. Add the diced tomatoes and stir to combine.
  • Add 1/2 cup of water and stir it well. Cover with a lid for 5-8 minutes. Keep stirring in between.
  • Add chickpeas to the pan once the sauce has thickened. Combine everything well. Add 1/2 cup of water and simmer for 5-10 minutes until the chickpeas are heated through.
  • Lastly, garnish with fresh cilantro. You can serve the chickpea tomato curry with rice or rotis.
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Hi, I'm Jeena, and I'm the author of Chaos of Flavor, a food blog dedicated to my love for cooking.  As someone who is deeply rooted in Nepalese culture, I enjoy sharing my passion for Nepalese cuisine through my recipes, including fusion recipes, which you'll find plenty of on my blog. Join me on my blog to stay up-to-date with my latest recipes :)

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