Spicy Chickpea Curry

This recipe features in these meal plans: Easy Veggie, Fast & Delicious.

A simple, delicious chickpea and coconut curry served on a bed of rice.


  • 1 medium baking potato (approx 320g), cut into 2cm cubes
  • 400g of tinned chickpeas, drained
  • 3 medium tomatoes (approx 100g each), coarsely chopped
  • 400ml of coconut milk
  • 1 medium onion (approx 185g), finely chopped
  • 120g of value long grain rice
  • 1 tbsp vegetable oil
  • 2 small cloves of garlic, finely chopped
  • 1 tbsp light soy sauce
  • 1/2 tsp white caster sugar
  • 2 tsp mild chilli powder
  • 2 tsp medium curry powder
  • Serves: 2
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 20 mins
  • Price per person: £1.33
  • Store cupboard: Basic
  • Calories per serving: 1140
  • 5-a-day per serving: 2.4
  • Print Recipe
Spicy Chickpea Curry photo

1049 cooks think so


  1. Heat the oil in a large saucepan and fry the onion and garlic for 3-4 minutes, or until the onion is soft. Add the chilli powder and curry powder and fry for 1 minute.
  2. Stir in the potato, chickpeas, tomatoes, coconut milk, sugar and soy sauce. Cover and simmer for 15 minutes, or until the potatoes are tender. Add a little water if the sauce becomes too dry. Season to taste with salt and pepper.
  3. Meanwhile, cook the rice according to the packet instructions.
  4. To serve, divide the rice and curry equally between the plates.

Cook's tips

This dish is mildly spiced, add more chilli powder and curry powder if you prefer your food a bit spicier.

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