This chickpea curry is incredibly easy to make and is packed full of flavour. It also keeps well in the fridge and is even better a few days later!

(Serves 6)

You’ll need:

1 can of chickpeas⁠
1/2 can of coconut milk ⁠
1/2 can of chopped tomatoes ⁠
1 onion – finely chopped ⁠
2-3 garlic cloves – minced ⁠
1 tsp of turmeric powder ⁠
1/2 tsp of chilli powder⁠
1 tsp of curry powder ⁠
Salt to taste ⁠
To serve: rice and veggies of your choice⁠

Here’s how:

  • Add a dash of oil to a large pan and once hot add in the chopped onion.
  • Fry the onion gently for 3-4 minutes until it starts to caramelise.
  • Add in all the spices and the garlic cloves.
  • Cook for another minute and continue stirring to avoid burning. Add a dash of water to prevent from sticking.
  • Add in the drained chickpeas, coconut milk and tinned tomatoes. Mix everything together, add bit of boiling water just to enough to cover the chickpeas.
  • Put the lid on an cook on a low heat for 20-25 minutes.
  • Serve with some rice and veggies.⁠

With thanks to Vegan Bowls for this delicious recipe!

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