Chickpea curry Serves 4

Chickpea curry Serves 4

This Southern Indian chickpea curry, created by reader Jon Gregg, is a vegan recipe that's three of your five-a-day. If you're big on meat, then this is the perfect veggie accompaniment

15 minPrep Time

25 minCook Time

40 minTotal Time

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  • 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


  1. To make the paste, heat a little of the oil in a frying pan, add the onion and chilli, and cook until softened, about 8 mins.
  2. Meanwhile, in a food processor, roughly combine the garlic, ginger and remaining oil, then add the spices, tomato purée, 1/2 tsp salt and the fried onion. Blend to a smooth paste – add a drop of water or more oil, if needed.
  3. Cook the paste in a medium saucepan for 2 mins over a medium-high heat, stirring occasionally so it doesn’t stick.
  4. Tip in the chickpeas and chopped tomatoes, and simmer for 5 mins until reduced down. Add the coconut with a little water, cook for 5 mins more, then add the coriander and spinach, and cook until wilted. Garnish with extra coriander and serve with rice or dhal (or both).