Chickpea curry in a round dish with spoon

Chickpea curry

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(173 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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    Lee Morgan's picture
    Lee Morgan
    22nd Mar, 2020
    This is an awesome recipe which the family loved, I would add little more chilli next time I make this (the recipe does say to taste). I served with some rice and some home made naan's.
    Phill Hampshire's picture
    Phill Hampshire
    4th Nov, 2019
    A lovely easy to make dish that was tasty yet mild enough that our toddler enjoyed it too. I added a half can of water and allowed additional time to reduce.
    Jade Lei's picture
    Jade Lei
    31st Aug, 2019
    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
    17th Aug, 2019
    Is it OK to keep a couple of days and then reheat?
    19th Aug, 2019
    It's fine for a couple of days.
    19th Jun, 2019
    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
    I have used aubergine instead of spinach looks good and smells good. Don't forget to do salt
    16th May, 2019
    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.
    27th Apr, 2019
    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
    Made 3 good size portions.Quite mild in flavour.


    Max Hains's picture
    Max Hains
    13th Jan, 2020
    Does the paste go in the saucepan containing the onion and chilli? Wasn't quite sure about what the onion / chilli as described in step 1 was for.
    14th Jan, 2020
    Hello, The fried onion in step one goes into the paste in step 2. This is then cooked in a saucepan and the chick peas etc added. Does that make sense?
    15th May, 2019
    Is it possible to use coconut milk or something else instead of creamed coconut?
    goodfoodteam's picture
    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
    What other spices could I add to make spicier please?
    goodfoodteam's picture
    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
    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
    23rd Nov, 2018
    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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