Creamy Chickpea Curry


  1. Heat the oil in a large shallow pan over a medium heat. Add the cumin and crackle in the oil, stirring occasionally, for 20 seconds until fragrant. Add the onions and cook, stirring occasionally, for 18-20 minutes until super soft.
  2. Add the garlic, ginger, garam masala, chilli powder and a good pinch of salt. Mix for 10 seconds until fragrant. Add the coconut milk and tomato puree and mix well. Chuck in the chickpeas and stir together Cover, reduce the heat to low and cook, stirring occasionally, for 15 minutes.
  3. Remove the lid and turn the heat up a little so it’s bubbling gently. Cook, stirring occasionally, for 8-10 minutes or until the sauce has thickened up. Add the lime and mix well. Have a taste and add more salt and lime if you think it needs it. It sometimes needs an extra ¼ of lime. Serve immediately with coriander.


Serves 4

2 tbsp oil
2 tsp cumin seeds
2 large onions, finely chopped
4 cloves garlic, crushed
1 inch ginger, grated
2 tsp garam masala
1 tsp chilli powder
1 x 400ml tin coconut milk
3 tbsp tomato puree
2 x 400g tins chickpeas, drained
The juice of ¼ lime
A small handful of finely chopped coriander leaves

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