Yummy Tomato Chickpea Curry

Written by Nikki Croes

You don’t spend two years living in London without developing a love for Indian food. There, a curry takeaway is as common as ordering in pizza for dinner.

And when I was in London, I lived around the corner from Brick Lane—an entire street filled with Indian restaurants and specialty food markets. It’s even been referred to as the “Curry Capital of the UK.”

After sampling a few of the local restaurants, I was inspired to create my own curry at home. As a Natural Foods Chef, my goal was to make it as nutrient-rich and stress-free to prepare as possible. Admittedly, I haven’t gotten around to grinding my own spice blends yet, but my Tomato Chickpea Curry quells my cravings now that I’m back in the US.

If you want to spice up your dinner table or need a weeknight meal that’s just as exciting as your local takeout restaurant—and, of course, way healthier—this one’s for you:

Nikki’s Tomato Chickpea Curry

Yields 4 servings


  • 1-2 tablespoons olive oil
  • 1 onion, chopped
  • 1 head broccoli, chopped into florets and steamed (*recipe to follow)
  • 2 tablespoons Madras Mild Curry Powder
  • 1 tablespoon cumin
  • ½ teaspoon each dried coriander, turmeric and sea salt
  • 2 cans whole cherry tomatoes with juice
  • 2 tablespoons tomato paste
  • 1 cup cooked chickpeas
  • 6 cups (or 100 grams) fresh spinach


Heat oil in a medium saucepan. Add onion and sauté for 1 minute.

Add broccoli and sauté with onion for another minute.

Sprinkle in the spices and mix well to incorporate.

Pour in the tomatoes (with juice) and pop the tomatoes with a wooden spoon to release the natural juices.

Stir in the tomato paste and cook together for 1 minute.

Add the chickpeas, cover and simmer 2-3 minutes.

Toss in the spinach, cover and simmer 1-2 minutes longer or until the greens are wilted.

*Steamed Broccoli


  • 1 head broccoli
  • Pinch of salt

Bring an inch or two of water and salt to a boil in a medium saucepan.

Meanwhile, cut broccoli into florets and rinse.

When the water has reached a boil, add broccoli, cover and steam for about 3 minutes.

(You want the broccoli to be just cooked and crisp, not mushy).

Strain in a colander or mesh strainer and run under cold water. Shake off excess liquid.

Nikki’s Note: I like big, bold flavors and this recipe hits the mark. If you don’t like lots of spice, adjust the seasonings to taste. If you like it real hot, add a dash or two of hot sauce at the end. Serve over brown rice and enjoy!

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