Easy Vegan Chickpea Curry


(Recipe serves 4)

  • 1 tsp coconut oil
  • 1 onions, diced
  • 5 cloves garlic, chopped or minced
  • 1 tbsp garam masala 
  • 1 tsp turmeric
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp-1tsp hot chilli powder – however spicy you’d like it!
  • Sea salt and black pepper
  • 175g passata
  • 100g cherry tomatoes, quartered
  • 1 tin light coconut milk
  • 300ml Vegetable stock 
  • 520g Chickpeas (drained weight), drained and not rinsed
  • 150g peas
  • A couple of handfuls of spinach
  • Serve with my mushroom and coriander rice


  1. Make my mushroom and coriander rice alongside this curry – the rice takes about 30 minutes to prepare and cook.
  2. Start by frying the onion and garlic in the coconut oil for 10 minutes on a medium-low heat, until the onions are softened and transparent.
  3. Next, add the garam masala, turmeric, ground cumin, ground coriander, chilli powder and salt and pepper. Fry this for a further minute before adding the passata.
  4. Now turn the heat up to medium-high to get the passata simmering, then add the cherry tomatoes, vegetable stock and coconut milk.
  5. Leave the sauce to simmer for 25-30 minutes until thickened slightly then add your chickpeas and peas. Let this simmer for 5 minutes until the chickpeas and peas are cooked through then add the spinach and let wilt.
  6. Serve your curry nice and hot with the mushroom and coriander rice and enjoy!

Nutritional values include 1 serving of chickpea curry and 1 serving of mushroom & coriander rice.

Calories per servingProteinCarbsFat
Nutrition is based on the ingredients I use and calculated on MyFitnessPal.

2 thoughts on “Easy Vegan Chickpea Curry

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