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Member recipe

Chickpea Ketchup Curry

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Serves 2

A really easy and quick vegetarian curry recipe!

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  • 2 tablespoons of sunflower oil
  • 1 small onion, thinly sliced
  • 2cm piece of ginger, finely grated
  • A pinch of dried chilli flakes
  • 1 clove of garlic, crushed
  • 2 teaspoons curry powder
  • 400g tin of chickpeas, drained
  • 5 tablespoons of tomato ketchup
  • Juice of 1/2 a lemon
  • Salt and pepper
  • Chopped coriander to serve
  • Basmati rice to serve


    1. Heat the oil in a frying pan over a medium-low heat and sweat the onions for around 8 minutes until soft and golden. Stir in the ginger, chilli flakes, garlic and curry powder. Fry for a further 2 minutes, stirring all the time.
    2. Add the chickpeas, ketchup and enough water to loosen to a thick sauce consistency.
    3. Simmer gently for 5 minutes. Then stir in the lemon juice and season with salt and pepper.
    4. Serve with basmati rice, sprinkled with chopped coriander

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