Chickpea curry in a round dish with spoon

Chickpea curry

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(222 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

    Sign in or create your My Good Food account to join the discussion.
    Camembear
    3rd Jul, 2020
    5.05
    The best chickpea curry!! So easy and full of flavour! I don't have a food processor so I add garlic and chopped onions to the pan and then add the ground spices directly to the pan and it works fine. Ground ginger also works as a replacement for fresh ginger. Instead of using both cans of chickpeas, I use one can and add one courgette and one pepper for some extra goodness. I have also replaced the coconut milk with two generous tablespoons of greek yoghurt, which adds the creaminess without quite as many calories!
    the_able_table
    30th Jun, 2020
    5.05
    I've been making this for three years now for a various audiences, so for me its truly a tried and tested favourite. I tend to play around with the spices to keep it interesting, but would say double the garam masala, and the curry can take tonnes of spinach without ill-effects (good if you end up buying the massive bags of unwashed spinach from Lidl as I do, and need to use up like 500g of spinach in a hurry). Coconut milk works well (and we tend to have that somewhere in the cupboard) rather than more expensive creamed stuff, just allow time for it to reduce a bit if you like. If you don't have a food processor (as I didn't when I first made this), just use a hand/stick/wand blender, I find it works just as effectively and is easier to wash up. Highly recommended.
    Fi Sedgwick
    17th Jun, 2020
    Absolutely loved it.. I will be sharing this recipe with all my friends and family, and definitely be making it again.. many thanks!
    Beth Gray's picture
    Beth Gray
    9th May, 2020
    5.05
    Amazing
    lovetocook_123
    2nd May, 2020
    5.05
    This was an amazing recipe, I have never made my own curry before but it was delicious! Highly recommend!
    Bhavesh Madaan's picture
    Bhavesh Madaan
    30th Apr, 2020
    5.05
    Highly amazing chickpea recipe. One of the best chickpeas cuury recipe i have ever read so far. Thanks for sharing this recipe with all of us. Also here is a chickpeas curry with sweet potatoes recipe. Check out the recipe here: https://www.recipespack.com/slow-cooker-chickpea-curry-with-sweet-potatoes-and-red-peppers-recipe/
    Lee Morgan's picture
    Lee Morgan
    22nd Mar, 2020
    5.05
    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
    5.05
    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
    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?

    Pages

    mattcronshaw
    21st May, 2020
    Apologies. I meant tsp not tap in my original question.
    lulu_grimes's picture
    lulu_grimes
    22nd May, 2020
    Hi, Yes these amounts are correct, this recipes uses 800g chickpeas and 400g tomatoes so the flavours should be quite mild by the end. You can of course use less if you prefer. I hope this helps, Lulu
    mattcronshaw
    21st May, 2020
    I’ve just had this curry and while it was lovely, I couldn’t help but think that the ‘tbsp’ in this recipe should be ‘tap’. Is it correct that you need to use these amounts of spices? When comparing it with other similar chickpea curry recipes, it stands out on its own for using 2 tbsps of cumin, 1 tbsp of ground coriander and 1 tbsp of Garam masala!
    Francesca Dommett's picture
    Francesca Dommett
    11th May, 2020
    Hiya, is ‘creamed coconut’ the same as ‘coconut cream’?
    lulu_grimes's picture
    lulu_grimes
    12th May, 2020
    hello, Creamed coconut is usually sold as a solid block that you have to melt, coconut cream come in a tin. You can use coconut cream in this but the effect will be a bit more liquid so don't add the water. Lulu
    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.
    lulu_grimes's picture
    lulu_grimes
    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?
    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?

    Pages

    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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