Chickpea Curry

If you’re looking for a meat-free, homemade dish to try, this chickpea curry will definitely fit the bill. Not only is it delicious, but it’s also 100% vegan!


For the paste

  • 2 tbsp oil
  • 1 onion, diced
  • 1 tsp fresh or dried chilli
  • 9 garlic cloves
  • 5cm fresh ginger, peeled and roughly chopped
  • 1 tbsp ground coriander
  • 2 tbsp ground cumin
  • 1 tbsp garam masala

For the curry

  • 2 x 400g canned chickpeas, drained
  • 400g tin of chopped tomatoes
  • 100g creamed coconut
  • Handful of fresh coriander, chopped
  • 100g spinach


  1. Begin by making the paste. Heat a little oil in a frying pan and add the onion and chilli, and cook over a low heat for around 8 minutes until cooked through.
  2. In a food processor combine the garlic cloves, ginger, remaining oil, ground coriander, ground cumin, garam masala, tomato puree and the fried onions and chilli. Blend to a smooth paste, adding some water in if needed.
  3. Tip the paste out into a saucepan and cook over a medium heat for 2 minutes, stirring occasionally to prevent it from sticking.
  4. Add in the drained chickpeas and the chopped tomatoes, and simmer for around 5 minutes until reduced.
  5. Add the creamed coconut, along with a little water, and cook for 5 more minutes, then pop in the chopped coriander and spinach and allow to wilt down.
  6. Serve with cooked rice and naan bread.

Lead image: OksanaKiian via Getty images.