chickpea curry

Here’s a recipe which appears on this weeks meal plan for Thursday night. Actually, due to an impromptu plan to eat out with friends at a new place in Loughborough, we’ll now be having this tomorrow night. The good news is that its already made and I’ll simply take out the freezer in the morning to defrost in the fridge whilst we’re at work.

This is such an easy and low budget dish which is filling and quick to make. Save even more time by freezing it for busy nights. Sometimes people are scared to make curry from scratch but it really is simple – you just need the right spices. As an avid curry chef, my Dad stocks my cupboards once every 6 months or so following his trip to the Indian supermarkets in Leicester. He buys the big bags and we split everything out!

Chickpea curry with rice and yogurt

  • Olive oil
  • 1 onion, diced
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • 1 level tsp chilli powder
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1 tin chopped tomatoes
  • 1 tin chickpeas
  • 2 carrots peeled and sliced or diced
  • Salt & pepper
  • Fresh coriander & rice to serve


  • Fry the onion in a little oil for around 5 mins and season with salt and pepper.
  • Add the cumin, turmeric, garam masala and ground coriander and cook for another 5 minutes, letting the spices fuse with the onions. You’ll get a lovely golden yellow colour from the turmeric.
  • Add the carrots and allow them to cook for a couple of mins before adding the chickpeas and tomatoes. Add half a tin of water to the saucepan.
  • Add the chilli powder and bring everything to the boil. Once boiling, turn down the heat and allow it to simmer for 20 mins until the carrots are soft and the liquid has reduced. Add more water if you prefer a really saucy curry

If you want to freeze the curry – at this point, let it cool before putting into a Tupperware and freezing. To defrost, take out of the freezer and leave in the fridge overnight or through the day and then reheat in the microwave or on the hob. It shouldn’t take more than 5 minutes!

If you’re ready to scoff – serve with basmati rice and sprinkle with fresh coriander and a splodge of creme fraiche or natural yoghurt.

Indian spices in jarsChickpeas added to the panChickpea curry cookingChickpea Curry cooling


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