Roasted Tomatillos Chickpea Curry

This Roasted Tomatillos Chickpea Curry is a vibrant, tangy, and comforting dish that brings together the zesty flavor of roasted tomatillos with creamy coconut milk and hearty chickpeas. I love how it feels both fresh and rich at the same time—perfect for a weeknight meal that’s simple to prepare but tastes like something special.

Why You’ll Love This Recipe

I love how roasting the tomatillos and poblano pepper gives the sauce a smoky depth that pairs beautifully with the creamy coconut milk and warm curry spices. The chickpeas soak up all the flavor, creating a hearty vegetarian curry that’s filling yet light. It’s also incredibly easy to make—I can have it ready in under 40 minutes—and it tastes even better the next day when the flavors have deepened.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Roasted Tomatillos Sauce
6 Tomatillo (medium size, husk removed)
1 Poblano Pepper
1 tbsp Olive Oil
1/2 Cup Cilantro (handful of fresh leaves and stems)
1 tsp Oregano
1 tsp Salt

Chickpea Curry
6 tbsp Coconut milk (about 1/3 cup, use more or less per taste)
2 Cup Chickpeas (16 ounce can of cooked chickpeas, drained and rinsed)
1 tbsp Curry Powder
2 tsp Olive Oil (or canola oil)
Salt and Black Pepper
1-2 Lime (cut into wedges, for serving)
1 Cup Water

Directions

1. I preheat the oven to 220°C (425°F). I place the tomatillos and poblano pepper on a baking tray, drizzle with olive oil, and roast for about 15–20 minutes, turning once, until blistered and slightly charred.
2. Once roasted, I let them cool slightly, then remove the skin and seeds from the poblano pepper.
3. I transfer the roasted tomatillos and pepper to a blender along with cilantro, oregano, and salt. I blend until smooth to make a flavorful roasted sauce.
4. In a large skillet, I heat 2 teaspoons of olive oil over medium heat. I add the curry powder and toast it for about 30 seconds until fragrant.
5. I pour in the blended tomatillo sauce, water, and coconut milk, stirring well to combine. I let it simmer gently for about 5 minutes so the flavors meld.
6. Then I add the chickpeas, season with salt and black pepper, and continue simmering for another 10–15 minutes until the curry thickens slightly and the chickpeas are well-coated.
7. I like to finish it with a squeeze of fresh lime juice before serving and garnish with a few cilantro leaves.

Servings and Timing

This recipe serves 3 to 4 people and takes about 35 minutes total—20 minutes to roast the vegetables and another 15 minutes to simmer the curry.

Variations

I sometimes add a handful of spinach or kale at the end for extra greens. For a spicier kick, I roast a jalapeño along with the tomatillos. If I want it creamier, I stir in a bit more coconut milk or even a spoonful of Greek yogurt before serving. It’s also delicious served over rice, quinoa, or with warm naan for soaking up the sauce.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it on the stove over low heat, adding a splash of water or coconut milk if the sauce has thickened. It also freezes well for up to 2 months—I just thaw it overnight in the fridge and reheat gently.

FAQs

Can I use canned tomatillos instead of fresh ones?

Yes, I can use canned tomatillos if fresh ones aren’t available—just drain them before roasting or blending.

What can I use instead of chickpeas?

I sometimes use lentils, white beans, or tofu for a variation in texture.

Is this curry spicy?

It has a mild heat from the roasted poblano, but I can easily adjust by adding or omitting extra peppers.

Can I make it ahead of time?

Yes, this curry tastes even better the next day as the flavors deepen overnight.

What should I serve it with?

I like to serve it with steamed rice, quinoa, or flatbread, and always with a wedge of lime for brightness.

Can I add vegetables to this curry?

Definitely—zucchini, bell peppers, or spinach blend beautifully into the sauce.

Can I make it without coconut milk?

Yes, I can replace it with cashew cream or a bit of yogurt for a lighter alternative.

How do I make it thicker?

I simmer it uncovered a bit longer or mash a few chickpeas into the sauce to naturally thicken it.

Can I freeze it?

Yes, it freezes very well for up to 2 months; just thaw and reheat before serving.

How long does it keep in the fridge?

It keeps for up to 4 days when stored properly in an airtight container.

Conclusion

This Roasted Tomatillos Chickpea Curry is one of my go-to comfort dishes when I want something quick, flavorful, and nourishing. The tangy roasted tomatillos, creamy coconut milk, and tender chickpeas come together for a unique twist on traditional curry. It’s bright, hearty, and endlessly adaptable—a dish I love to make again and again.

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