Name: Easy Chickpea Curry
Yield: 4 people
Cuisine: European
Ingredients: 1 tbsp coconut oil; 1 onion; 4 garlic cloves; thumb of fresh ginger; 1 fresh red chilli; 1 tbsp medium curry powder; 1 tbsp garam masala; 2 x 400g / 14oz tins chickpeas; 1 x 400g / 14oz tin plum tomatoes; 1 x 400g / 14oz tin coconut milk; 5 tbsp ground almonds; 1 tsp maple syrup; 1 lime; large handful of fresh coriander; salt & pepper; For the salad:; 1/2 cucumber; 1 red onion; 100g / 3.5oz tomatoes; 1 green chilli; olive oil; To serve in Royal Doulton Pacific Mint Bowls:; 2 vegan naans; basmati rice for 4 people; poppadoms; mango chutney

Easy Chickpea Curry

Serves: 4 people Prep Time: 5 minutes Cooking Time: 40 minutes 40 minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

1 tbsp coconut oil
1 onion
4 garlic cloves
thumb of fresh ginger
1 fresh red chilli
1 tbsp medium curry powder
1 tbsp garam masala
2 x 400g / 14oz tins chickpeas
1 x 400g / 14oz tin plum tomatoes
1 x 400g / 14oz tin coconut milk
5 tbsp ground almonds
1 tsp maple syrup
1 lime
large handful of fresh coriander
salt & pepper

For the salad:

1/2 cucumber
1 red onion
100g / 3.5oz tomatoes
1 green chilli
olive oil

To serve in Royal Doulton Pacific Mint Bowls:

2 vegan naans
basmati rice for 4 people
poppadoms
mango chutney

Method

Add the coconut oil to a saucepan on a medium heat. While the oil heats up, peel and slice the onion then add it to the pan and fry for 8 minutes.
Meanwhile peel and dice the garlic and ginger, and finely slice the chilli (keeping the seeds in if you like it hot). Then add the garlic, ginger, chilli, curry powder and garam masala to the pan, and fry for 2 minutes.
Drain and rinse the chickpeas, then add them to the pan along with the tin of plum tomatoes, coconut milk, ground almonds, and generous pinches of salt and pepper. Give everything a good stir and bring the curry to the boil, then reduce the heat and simmer for 30 minutes, stirring occasionally.
Meanwhile cook the rice as per packet instructions.
Next, to prepare the salad, peel and dice the cucumber and red onion, then dice the tomatoes, a small handful of coriander and slice the chilli. Add everything to a mixing bowl, along with the juice of 1/2 the lime, a drizzle of olive oil, and pinches of salt and pepper.
Squeeze the juice of the remaining lime half into the curry and add the maple syrup. Stir, then taste and season to perfection with salt and pepper.
Serve the curry in Royal Doulton Pacific Mint Bowls with the rice, salad, naans, poppadoms and mango chutney.
Finish with a sprinkling of coriander leaves.

7 Comments

Daniel Buchanan April 8, 2020 - 10:36 pm

Can you make this recipe without having to use any oil?

Many thanks!

Ben, So Vegan October 12, 2020 - 9:27 pm

Hey Daniel. Absolutely, you can try frying with splashes of water or vegetable stock instead of the oil.

Vanessa October 5, 2020 - 11:23 am

Please help! The recipe says coconut cream but the video says coconut milk? Which one is it? Thanks so much!!

Ben, So Vegan October 12, 2020 - 9:26 pm

Hey Vanessa! Sorry for the confusion. We use coconut milk – I’ve updated the recipe to confirm. Thanks!

Andy February 20, 2021 - 7:39 am

Made this last night and the three kids (under 8) loved it. Will definitely make it again, especially as one of the Kids is extremely picky. I’ve been vegan for over one year now and don’t miss my old diet at all. Through this transition your website has been a great help and I’m also he owner of your cookbooks.

Keep up the good work and thanks for everything you do. Congratulations on the baby….

instagram beğeni hilesi May 19, 2023 - 1:24 am

Thank you for sharing and information.

Bahisal May 19, 2023 - 1:16 pm

Thank you for this excellent content!

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