Chickpea curry in a round dish with spoon

Chickpea curry

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(46 ratings)

Prep: 15 mins Cook: 25 mins


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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    For the paste

    • 2 tbsp oil
    • 1 onion, diced



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

    • 1 tsp fresh or dried chilli, to taste



      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



      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



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

    To serve

    • cooked rice and/ or dahl


    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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    Peter Dorman's picture
    Peter Dorman
    10th Oct, 2018
    Absolutely brilliant love it
    17th Sep, 2018
    A solid meat-free recipe. All that I did differently was using two onions instead of one, and two tins of chopped tomato rather than one, just to bulk it out a bit. A really cheap, easy, tasty curry.
    8th Aug, 2018
    Great recipe! Only change I made was that I added a few more chillis.
    8th Aug, 2018
    Lovely, did half chickpeas, half chicken thighs. Also added a chicken stock pot, delicious!
    28th Jul, 2018
    I really enjoyed this dish, substituted peppers for spinach and used a 165g can of coconut milk for the cream to save calories but it actually tasted delicious before I put the coconut in. Really easy, healthy, flavourful dish and a hit with all the family.
    13th May, 2018
    Great recipe! I always make it when running low on my food budget for the week! As a little tip I would suggest that if you don't have a food processor, chopping the garlic and mixing the rest of the paste ingredients together works just as well!
    22nd Apr, 2018
    Same as Flauffy
    7th Mar, 2018
    A quick, easy and very tasty curry! I'll probably use this paste as a base for other curries but maybe make it a tad spicier, just out of personal preference.
    12th May, 2017
    This was awesome for a easy low cost Friday night curry, I added prawns and used frozen spinach too. Will definitely make again.
    3rd Jan, 2017
    Kadala curry is made from bengal gram and not chickpeas! So while you have a similar dish inspired by kadal curry, it's definitely not the same.


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