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Member recipe

Chickpea Curry

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Serves 4

quick and easy chickpea curry

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  • 3 tbsp vegetable oil
  • 5 cloves of garlic, chopped
  • 4-6 cm root ginger, peeled and chopped
  • dried red chillies (quantity according to taste)
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 can chopped tomatoes
  • 200ml vegetable/chicken stock
  • 2 onions, peeled and chopped
  • 250g mushrooms
  • 2 cans chickpeas, drained
  • 50g coconut powder (or coconut milk)
  • 100g almonds, chopped
  • fresh coriander, chopped (optional)


    1. gently fry garlic, ginger, chillies and spices in vegetable oil for 2 minutes
    2. add tomatoes and stock, cook for another 2 minutes, then blend in a food processor
    3. gently fry onions in some more vegetable oil for 5 minutes, then add mushrooms, chickpeas and the curry paste made earlier
    4. simmer for 10 minutes, then stir in coconut and add almonds
    5. optional: garnish with freshly chopped coriander

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