Kadala Curry (Chickpea Curry)

    15m prep time
    40m total time
    Easy level
    16 ingredients

This easy chickpea curry, created by reader Jon Gregg, is a vegan recipe that counts as three of your five-a-day and provides a pretty decent protein boost. The key to a good chickpea curry is quality chickpeas, so use the ones in a jar if your budget allows. We love serving this with parathas and lime pickle or mango chutney on the side. Please check that the parathas you purchase are suitable for vegans, as not all are. If not, rice is a great substitute.

Method

Based on 4 servings, adjust as needed.

Step 1

Make the curry paste, by heating the oil in a frying pan, add the diced onion and and cook until softened, about 8 mins.

Step 2

In a food processor, combine the garlic cloves, peeled ginger and a little oil, then add the ground coriander, dried chilli powder, ground cumin, garam masala, tomato purée, a generous pinch of salt and the fried onion. Blend to a smooth paste – add a drop of water or more oil, if needed.

Step 3

Cook the paste in a medium saucepan for 2 mins over a medium-high heat, stirring occasionally so it doesn’t stick.

Step 4

Tip in the chickpeas and half of their stock and a chopped tomatoes, and simmer for 5 mins until reduced down.

Step 5

If serving your curry with parathas, cook these now, following the packet instructions. Keep them warm once fried.

Step 6

Add the creamed coconut to the chickpeas, cook for 5 mins more, then add the chopped coriander and spinach, and cook until wilted.

Step 7

Garnish with extra coriander and serve with the paratha or rice and a little mango chutney or lime pickle on the side.
  • Ingredients
  • Based on 4 servings
  • 400g Chopped Tomatoes, canned 1 x Sainsbury's Chopped Tomatoes Can 400g
  • 2 tbsp Ground Cumin 1 x Sainsbury's Ground Cumin 43g
  • 25g Ginger, peeled 1 x Sainsbury's Ginger 100g
  • 100g Spinach, or half the amount of frozen 1 x Sainsbury's Baby Leaf Spinach 120g
  • 4 Parathas, or cooked basmati rice 1 x Shana Paratha Multi Pack
  • 6 Garlic Cloves 1 x Sainsbury's Large Garlic
  • 1 tsp Dried Chilli Powder, to taste 1 x Sainsbury's Mild Chilli Powder 44g
  • 1 Onion, diced 1 x Sainsbury's Onions Loose
  • 2 tbsp Tomato Purée 1 x Sainsbury's Tomato Puree, Double Concentrate 200g
  • 1 tbsp Garam Masala 1 x East End Ground Garam Masala 100g
  • 200g Creamed Coconut 1 x Sainsbury's Coconut Cream 250ml
  • 1 tbsp Ground Coriander 1 x Sainsbury's Ground Coriander 36g
  • 2 tbsp Oil 1 x Sainsbury's Olive Oil 1L
  • 2x 570g Jars Chickpeas, stock reserved 2 x Bold Bean Co Queen Chickpeas 570g
  • 15g Coriander, chopped, plus extra to garnish 1 x Sainsbury's Fresh Packed Bunch Coriander 30g
  • 4 tbsp Mango Chutney, or lime pickle, to serve 1 x Patak's Mango Chutney 210g
Shop this recipe
Products and prices from