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Quick Chickpea Curry

Quick Chickpea Curry

Brought to you by: The Vegetarian Society
    4 serving

Prep time:

Cook time:

Serves: 4

A tasty, simple curry from the Vegetarian Society.
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  • 3 tbsp vegetable oil
  • 3 cloves garlic , peeled and finely chopped
  • 4 cm fresh root ginger, peeled and finely chopped
  • 2 tsp ground cumin, (alternatively, use a commercial curry paste)
  • 2 tsp ground coriander
  • 2 tomatoes, peeled and chopped
  • 150ml light vegetarian stock
  • 2 onions, peeled and chopped
  • 225g mushrooms , sliced
  • 1 tin chickpeas, drained
  • 50g creamed coconut, grated
  • 3 tbsp fresh coriander, chopped


Step 1

Gently fry the garlic, ginger and spices in 1 tablespoon of oil for 2 to 3 minutes. Add the tomatoes and stock and cook for a further 1 minute.

Step 2

Blend the ingredients in a liquidiser or food processor until smooth.

Step 3

In the original pan, fry the onion in the remaining oil for 3 minutes, add the sliced mushrooms and cook for a further 3 minutes.

Step 4

Pour the curry paste over the onion and mushrooms, and add the drained chickpeas and most of the coriander. Heat gently for 10 minutes.

Step 5

Stir in the creamed coconut and flaked almonds, reserving a few, and season to taste.

Step 6

Serve hot, garnished with the remaining coriander and a few toasted almonds. Serve with rice or cous cous, poppadoms and mango chutney, for a satisfying Indian supper.

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