Spicy Chickpea Curry

This recipe works in combination with: Bean Hot Pot with Goat's Cheese Toasts, Ratatouille Stuffed Pancakes, Sweet Potato Stew. This recipe features in these meal plans: Veggie Frugal Favourites.

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


  • 2 medium onions (approx 185g each), finely chopped
  • 800g of tinned chickpeas, drained
  • 400ml of coconut milk
  • 2 medium baking potatoes (approx 320g each), peeled and diced
  • 5 large tomatoes (approx 115g each), coarsely chopped
  • 280g of value long grain rice
  • 4 tsp medium curry powder
  • 2 cloves of garlic, finely chopped
  • 200ml vegetable stock, prepared according to the packet instructions
  • 1 tsp white caster sugar
  • 2 tbsp vegetable oil
  • 4 tsp mild chilli powder
  • 2 tsp light soy sauce
  • Serves: 4
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 20 mins
  • Price per person: £1.17
  • Store cupboard: Basic
  • Calories per serving: 945
  • 5-a-day per serving: 2.3
  • Print Recipe
Spicy Chickpea Curry photo

874 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, stock, 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 dry. Season 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 spicier.

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