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Need an easy and delicious dinner recipe? Follow these step-by-step instructions to make the best whole roasted tomatoes chickpea curry. You get the benefits of lycopene for heart and skin, too, with this recipe #roastedtomatoes #wholeroastedtomatoes #curry #chickpeacurry #lycopene #recipes

Chickpea Curry with Roasted Tomatoes

This easy chickpea curry with roasted tomatoes is a feast for the eyes and a celebration of flavors to the taste buds.

Course Main Course
Cuisine Thai
Keyword chickpea curry, chickpeas, curry
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Author Celebrate Woman

Ingredients

  • 2-3 pounds medium vine-ripened tomatoes stems attached for visual appeal
  • 2 Tbsp extra-virgin olive oil
  • ½ tsp kosher salt or to your taste
  • 1 medium onion finely chopped
  • 2 tsp garlic use fresh or sold in jars
  • 1 Tbsp ginger root use fresh or from sold in jars
  • 2 Tbsp Thai red curry paste I use Thai Kitchen brand for my recipes
  • 2 cans (14 oz each) coconut milk I use Thai Kitchen brand for my recipes
  • 2 cans (14 oz each) no-salt-added chickpeas rinsed and drained
  • Fresh scallions cut up in 2-3 inch pieces
  • Black rice or Asian Noodles or Vegetables for serving optional

Instructions

  1. Preheat the oven to 350 degrees.

  2. Arrange the tomatoes on a baking sheet. Drizzle them with 1 tablespoon of the oil, season with salt. Roast for about 15 minutes, more or less (ovens differ). Skins will be on the verge of splitting.

  3. Choose one tomato that succumbed to heat the most. Peel and chop it. Leave the rest of tomatoes as is on the baking sheet.

  4. On a separate pan, saute onion, garlic and ginger until softened.

  5. Add red curry paste to the pan with onion and garlic and ginger. Cook for about a minute to establish a nice curry aroma.

  6. Add a chopped tomato + coconut milk to the curry mixture. Bring to a slight boil, then reduce heat to medium, cover and cook for about 15 minutes.

  7. Stir chickpeas into the curry mixture. Arrange roasted tomatoes with stems inside the curry pan. Cook on low-medium for about 10 minutes to allow the flavors to soak into the chickpeas and tomatoes.

  8. I like to serve it while it's hot. From my experience, Black Rice is one of the best sides for this curry. Just love it! Feel free to use any rice: brown or white, or Asian noodles like Udon for your curry delicious dinner.

Recipe Notes

Scatter the cilantro over the top. Serve hot, with the optional accompaniments of your choice.