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Chickpea Curry

Chickpea Curry

A South Indian style Chickpea Curry brimming with three servings of your five-a-day and oodles of flavour – mmmmm!

Quick Facts

458 Calories
15g Protein
31g Carbs
28g Fat
40m Time
4 Serves

Perfect For

Vegan Diets


For the paste

  • 2 tbsp. oil
  • 1 onion - diced
  • 1 tsp. fresh or dried chilli - to taste
  • 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
  • Rice to serve
Serves: 4
Calories: 458
Fat: 28g
Sat Fat: 16g
Carbs: 31g
Fibre: 10g
Protein: 15g


  1. Make the paste by heating a little oil in a frying pan and adding the onion and chilli. Cook well for 8 minutes.
  2. Add the garlic ginger, remaining oil, spices, tomato onion and fried onion and chilli to a food processor and blend into a smooth paste.
  3. Cook the paste in a medium saucepan for two minutes over a high heat, then tip in the chickpeas and chopped tomatoes.
  4. Simmer for 5 minutes until reduced then add the creamed coconut with a little water and cook for 5 more minutes.
  5. Add the spinach and coriander and cook until wilted.
  6. Serve hot on a bed of freshly cooked rice.

Buy The Ingredients:

Just £1.00