• Our vegan curry with chickpeas is a flavour packed dish that is easy to make. This spicy and aromatic curry contains no animal products whatsoever, but doesn’t compromise on flavour.

    Prep time: 10 min

    Cooking time: 30 min

    Serves: 6


    • 3 tbsp sunflower oil
    • 3 onions, sliced
    • 5 cm piece fresh root ginger
    • 4 garlic cloves
    • 2 tbsp garam masala
    • 1 tbsp each chilli flakes, ground cumin, ground coriander
    • 4 large tomatoes, chopped
    • 3 x 400 g cans chickpeas, drained and rinsed
    • 160 ml can coconut cream
    • 1 bunch chopped fresh coriander
    • lime wedges, to serve


    1. Heat the oil in a large pan, then cook the onions over a medium heat for 10 mins until lightly browned. Meanwhile, peel the ginger (using a teaspoon) then whizz to a paste with the garlic. Add to the onions and cook for a few minutes. Add the spices and cook, stirring for a few minutes. Add the tomatoes, cook for 5 minutes, then add the chickpeas, 200 ml cold water and coconut cream.
    2. Bring to the boil then simmer for 10 minutes before stirring in the coriander. Serve with rice, pappadums, wedges of lime and a tomato and chilli salad.

    ALSO SEE: Indian tomato rice

    Written by Woman&Home team.

    Feature image: Unsplash