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.
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