Chickpea curry

Chickpea curry

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(24 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 oil in a frying pan, add the onion and chilli, and cook until softened, about 8 mins. Meanwhile, in a food processor, roughly combine the garlic, ginger and remaining oil, then add the spices, tomato purée, 1/2 tsp salt and the fried onion. Blend to a smooth paste – add a drop of water or more oil, if needed.

    2. Cook the paste in a medium saucepan for 2 mins over a medium-high heat, stirring occasionally so it doesn’t stick. Tip in the chickpeas and chopped tomatoes, and simmer for 5 mins until reduced down. Add the coconut with a little water, cook for 5 mins more, then add the coriander and spinach, and cook until wilted. Garnish with extra coriander and serve with rice or dhal (or both).

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    Comments, questions and tips

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    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.
    sllyst's picture
    7th Oct, 2016
    As a meat lover, I can find it difficult to find meat-free meals that I really enjoy but this was fantastic! It's rich and filling and with some rice and naan bread, it a great, meat-free meal.
    10th Aug, 2016
    Made this last night, was a hit at work and my partner wanted some meat in it but said it was nice but would be fab next time with chicken! Praise indeed! Will def make again.
    Frantic Flapjack
    20th Jul, 2016
    Cheated on this one and used a Patak's medium paste. Was still lovely. Made twice now.
    16th Jun, 2016
    Nice curry. Seconds all round. The work in preparing the paste is worth the effort. The basic paste/sauce would work well dor chicken/prawns also. Will save and do again. Well done Jon Gregg
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