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Chickpea Ketchup Curry

  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2
A really easy and quick vegetarian curry recipe!


  • 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


  • STEP 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.
  • STEP 2
    Add the chickpeas, ketchup and enough water to loosen to a thick sauce consistency.
  • STEP 3
    Simmer gently for 5 minutes. Then stir in the lemon juice and season with salt and pepper.
  • STEP 4
    Serve with basmati rice, sprinkled with chopped coriander

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