Easiest Creamy Chickpea Curry (Gluten Free, Vegan)

Prep: 5 minutesCook: 25 minutesTotal: 30 minutes
Yield: serves 2 - 4Category: Dinners
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This delicious creamy chickpea curry is really quick and simple to make and is the perfect warming evening meal! It takes around half an hour to cook meaning it is ideal for a midweek dinner when you’re stuck for time. It reheats well, just heat up on the hob with a splash of water for a few minutes before serving.

I have noted the serving size to be 2 – 4 which is a little vague but it depends entirely on what you are eating this with. Served with rice, naans and other accompaniments it will easily serve four, however, if you are just having the curry on its own then it makes a filling meal for two.

I use a full chilli in this and discard the seeds, however, you can add more or less to suit your personal preference. You could also substitute the fresh chilli and ginger in this recipe for dried if it is more convenient.

Personally I have always preferred vegetable curries instead of meat containing ones, however, I realise some meat eaters may feel differently. If you eat meat and want to make this creamy chickpea curry then you could easily add chicken or lamb to this and it would work well.

If you are looking for more recipes using chickpeas you may like my Healthy Harissa Chickpea & Sweet Potatoes which you can find here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x

Ingredients

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imperial
  • 350g 2 + 1/3 cups white potato
  • 2 handfuls spinach
  • 1 can chickpeas
  • 1/2 can coconut milk
  • 1 large onion
  • 3 tbsp tomato puree
  • 3 tbsp grated ginger
  • 2 cloves garlic
  • 1 chilli
  • Few sprigs coriander
  • 100ml 1/2 cup water
  • 1 vegetable stock cube
  • 1 tbsp medium curry powder
  • 1 tsp turmeric
  • 1/2 tsp garam masala
  • 1/2 tsp cumin
  • splash olive oil

Method

  1. Chop the potato into bitesize chunks and place in a pan of water. Bring to the boil and cook for five minutes
  2. Peel and chop the onion and add to a large pan along with some olive oil and cook over a moderate heat
  3. Once the potato has softened, add to the pan
  4. Peel and finely slice the garlic and add to the pan along with the grated ginger and sliced chilli (discard the seeds unless you like it hot)
  5. Add the drained chickpeas, tomato puree and spices to the mixture, reduce to a low heat and stir well
  6. Place a stock cube in a jug and pour 100ml of boiling water over it, allow to dissolve before adding to the pan along with the coconut milk. If the milk has split use a tablespoon to scoop the cream out and add that to the curry, discarding the clear watery substance
  7. Stir well and leave to simmer for 10 - 15 minutes, stirring occasionally
  8. Add the coriander, discarding the stems, and the spinach to the curry and leave to simmer for another five minutes before serving

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