Chickpea curry in a round dish with spoon

Chickpea curry

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(117 ratings)

Prep: 15 mins Cook: 25 mins

Easy

Serves 4

This Southern Indian chickpea curry, created by reader Jon Gregg, is a vegan recipe that's three of your five-a-day. If you're big on meat, then this is the perfect veggie accompaniment

Nutrition and extra info

  • Freezable
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal458
  • fat28g
  • saturates16g
  • carbs31g
  • sugars9g
  • fibre10g
  • protein15g
  • salt0.2g
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Ingredients

    For the paste

    • 2 tbsp oil
    • 1 onion, diced
      Onion

      Onion

      un-yun

      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 1 tsp fresh or dried chilli, to taste
      Chillies

      Chilli

      chill-ee

      Part of the capsicum family, chillies come in scores of varieties and colours (from green…

    • 9 garlic cloves (approx 1 small bulb of garlic)
    • thumb-sized piece ginger, peeled
      Ginger

      Ginger

      jin-jer

      Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

    • 1 tbsp ground coriander
    • 2 tbsp ground cumin
    • 1 tbsp garam masala
      Garam masala

      Garam masala

      gar-am mah-sarl-ah

      Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

    • 2 tbsp tomato purée

    For the curry

    • 2 x 400g cans chickpeas, drained
    • 400g can chopped tomatoes
    • 100g creamed coconut
    • ½ small pack coriander, chopped, plus extra to garnish
    • 100g spinach
      Spinach

      Spinach

      spin-atch

      Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

    To serve

    • cooked rice and/ or dahl

    Method

    1. To make the paste, heat a little of the 2 tbsp oil in a frying pan, add 1 diced onion and 1 tsp fresh or dried chilli, and cook until softened, about 8 mins.

    2. In a food processor, combine 9 garlic cloves, a thumb-sized piece of peeled ginger and the remaining oil, then add 1 tbsp ground coriander, 2 tbsp ground cumin, 1 tbsp garam masala, 2 tbsp tomato purée, ½ tsp salt and the fried onion. Blend to a smooth paste – add a drop of water or more oil, if needed.

    3. Cook the paste in a medium saucepan for 2 mins over a medium-high heat, stirring occasionally so it doesn’t stick.

    4. Tip in two 400g cans drained chickpeas and a 400g can chopped tomatoes, and simmer for 5 mins until reduced down.

    5. Add 100g creamed coconut with a little water, cook for 5 mins more, then add ½ small pack chopped coriander and 100g spinach, and cook until wilted.

    6. Garnish with extra coriander and serve with rice or dhal (or both).

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    Comments, questions and tips

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    Jade Lei's picture
    Jade Lei
    31st Aug, 2019
    5.05
    Delicious and easy to make, I added tomatoes and mushrooms as they needed using, i also added extra chilli as I like hotter curries. I'd definitely reccomended
    jollyboy
    17th Aug, 2019
    Is it OK to keep a couple of days and then reheat?
    doffle
    19th Aug, 2019
    It's fine for a couple of days.
    karenjohnson23
    19th Jun, 2019
    5.05
    Loved this recipe. Can be served cold with salads, we also heated the rest and served with rice and hummus. Maybe could have been a little hotter so next time I plan on adding a touch more chilli.
    Faith Bush's picture
    Faith Bush
    13th Jun, 2019
    5.05
    I have used aubergine instead of spinach looks good and smells good. Don't forget to do salt
    GruffJ
    16th May, 2019
    5.05
    Came across 2 tins of chickpeas in my cupboard, looked up a recipe and plumped for this one. I didnt have any fresh coriander or spinach, so just swapped in some mushrooms and it was absolutely delicious. Hopefully I'll follow this up with an attempt to follow the exact recipe at some point. Happy eating folks.
    mellie11
    27th Apr, 2019
    5.05
    This is one of our favourite mid-week recipes now, and it freezes well too. I am going to try cooking in bulk next time using dried chickpeas as I think they have a better texture - for reference175 gram dried chickpeas is the equivalent of one can drained (according to Nigella!).
    Stef Parocki's picture
    Stef Parocki
    22nd Apr, 2019
    4.05
    Made 3 good size portions.Quite mild in flavour.
    Fire_fairy345
    28th Feb, 2019
    1.05
    I eat a lot of vegetatian and vegan dinners but this is my least favourite so far. It produces loads but it's very boring to eat. The joy of vegetarian food is variety, so this was very underwhelming.
    clairepugh
    10th Feb, 2019
    This was lovely but produced a huge amount, I would say easily enough for six. I made it in advance and then added the coriander and spinach as I was warming it through again. Turned out well.

    Pages

    selmss
    15th May, 2019
    Is it possible to use coconut milk or something else instead of creamed coconut?
    goodfoodteam's picture
    goodfoodteam
    16th May, 2019
    You can use 100ml coconut milk but this will give you a runnier consistency and less richness.
    Stef Parocki's picture
    Stef Parocki
    22nd Apr, 2019
    4.05
    What other spices could I add to make spicier please?
    goodfoodteam's picture
    goodfoodteam
    25th Apr, 2019
    Thanks for your question. We suggest using both the fresh and the dried chilli to ramp up the heat.
    Laura O'Brien
    29th Jan, 2019
    Can I use just cream instead of coconut cream? Thanks in advance
    goodfoodteam's picture
    goodfoodteam
    29th Jan, 2019
    Thanks for your question. The creamed coconut adds flavour and texture which complements this dish well. However, if you don't like coconut, you can stir in plain yogurt at the end, heating it through but not allowing it to boil. Prior to this in step 5 if you find you need more liquid, add a drop of water at this stage.
    carol362636's picture
    carol362636
    23rd Nov, 2018
    5.05
    We didn’t bother with the coriander and used extra spinach. We also cooked the curry for an hour on low before adding spinach and coconut. Probably one of the best veggie curries I’ve ever eaten! Thank you Jon!
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