Australian Tomato Chickpea Curry

Prep Time
Cook Time
Ready In

"Serve over rice"

Original is 4 servings


  • Serving Size: 1 (447.5 g)
  • Calories 588
  • Total Fat - 43.1 g
  • Saturated Fat - 26 g
  • Cholesterol - 109.5 mg
  • Sodium - 1212.8 mg
  • Total Carbohydrate - 16.7 g
  • Dietary Fiber - 5.1 g
  • Sugars - 8.9 g
  • Protein - 37.9 g
  • Calcium - 294.9 mg
  • Iron - 4.3 mg
  • Vitamin C - 30.2 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Mix spices ahead of time

Step 2

Heat the oil in a large frying pan over a medium heat.

Step 3

Cook the onions for 5 minutes, or until starting to turn golden.

Step 4

Add in the garlic, ginger and chili and cook for 1 minute, or until fragrant.

Step 5

Mix in the dry spices( do these to your taste ,they used a teaspoon) and continue to cook for 2 minutes to release their oils.

Step 6

Pour in the canned tomatoes and chickpeas then bring up to a simmer.

Step 7

Cook for 6 minutes then add in the coconut milk and season with a pinch of salt and pepper to taste.

Step 8

Simmer for a further 8 minutes or until the sauce has thickened slightly.

Step 9

Lastly add in the quartered tomatoes of 2 tomatoes,(cut in 8ths if to big you want edible) and warm through.

Step 10

Remove from the heat and squeeze in the lemon juice.

Step 11

Serve the curry with cilantro over rice


No special items needed.

1 Reviews


Used some regular green bell pepper plus extra hot ground chili instead of the bird pepper. Also, I realized when we were almost done eating and I forgot the fresh tomato. But it was terrific anyway. I added some left over chicken to make it a meal. Wow!


review by:
(27 Jul 2022)

You'll Also Love