Storecupboard vegan chickpea curry

Storecupboard vegan chickpea curry
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Vegan chickpea curry


I adapted this recipe from one on BBC Good Food. This is great when you need a quick, filling and tasty meal and also works good as a side dish with something else. The vegetables can also be adapted to suit what you have in. I can’t say I weight out exactly the amount of spices listed below, I tend to just chuck everything in! This is one that can easily be adapted to suit your own taste. I am a big fan of spicy food so I will often include more chillis!


I like to have this as a post workout meal and batch freeze several portions so it can be ready even faster.

Vegan chickpea curry

Serves 4


1 tbsp oil

1 tsp garam masala

2 tsp ground cumin

1 tsp turmeric

1 tsp coriander

2 tbsp tomato puree

1 or more chilli peppers, sliced (alter to suit how hot you like it!)

1 x 400g can chickpeas in water, drained

1 x 400g can tinned tomatoes

1 onion

2-3 mixed peppers, chopped into slices (the amount can easily vary)

Any other vegetables you wish to use – it’s a great way to use things up

100g spinach – fresh or frozen



chickpea curry in the pan

  1. Heat the oil in a pan over a medium heat and add the chopped onion. Gently fry for a couple of minutes until soft.
  2. Add in all the spices and tomato puree. Mix well to make a paste. Add in the tinned tomatoes and gently bring to the boil before simmering.
  3. Stir in the chopped peppers, chilli, spinach and any other vegetables you are using.
  4. Add in the chickpeas and stir well.
  5. Simmer on a low heat for around 20 minutes until soft.

chickpea curry

Serve with rice, cous cous or naan bread. In the photo above I’ve also added a handful of fresh spinach.

Delicious and very healthy!


Read more of my recipes here.

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