By Gav on 2025-04-11 05:06:10

Type: vegan-high-protein

Chickpea curry

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Serves 4

Easy

Prep: 15 mins

Cook: 25 mins

This easy chickpea curry, created by reader Jon Gregg, is a vegan recipe that's three of your five-a-day. It works well as a main course or a simple side dish

 

Ingredients

For the paste

• 2 tbsp oil
• 1 onion

diced

• 1 tsp fresh or dried chilli

to taste

• 9 garlic cloves

(approx 1 small bulb of garlic)

• thumb-sized piece ginger

peeled

• 1 tbsp ground coriander
• 2 tbsp ground cumin
• 1 tbsp garam masala
• 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

To serve

• cooked rice

and/or dahl

Method

• step 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.

• step 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.

• step 3

Cook the paste in a medium saucepan for 2 mins over a medium-high heat, stirring occasionally so it doesn’t stick.

• step 4

Tip in two 400g cans drained chickpeas and a 400g can chopped tomatoes, and simmer for 5 mins until reduced down.

• step 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.

• step 6

Garnish with extra coriander and serve with rice or dhal (or both).

Nutrition: per serving

• kcal458
• fat28g
• saturates16g
• carbs31g
• sugars9g
• fibre10g
• protein15g
• salt0.2g