Chickpea Curry

A healthy, cheap, and filling vegetarian curry featuring chickpeas, tomatoes, and aromatic spices cooked in a single pan.

Vegetarian Vegan Healthy Dinner Quick Curry Low Cost

Estimated Nutrition

Calories

246

kcal / serving

492 kcal total

Carbs

26g

per serving

52 g total

Fat

per serving

18 g total

Protein

10g

per serving

20 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

GrainsCereals

servings

Pitta Bread

for serving

servings

Basmati Rice

for serving

LegumesPulses

400

Chickpeas

canned, drained and rinsed

NutsSeeds

clove

Garlic

crushed

1.25

2.5

1.25

1.25

1.25

pinch

OilsFats

Vegetables

piece

Onion

chopped

piece

Tomato

chopped

Ginger

grated root

Method

Stir in salt, cumin, coriander, turmeric, and chilli powders for one minute.

Serve with pitta breads or plain basmati rice.

Add ginger and garam masala then cook for one final minute.

Mash some chickpeas and simmer covered for five minutes.

Heat oil in a deep saucepan or wok and fry onions and garlic until caramelised.

Stir in 60ml of water and add the chickpeas.

Add chopped tomato and cook until the sauce begins to thicken.