Dry Indian Chickpea Curry

If you make this spicy vegan chickpea curry in the afternoon, or even the day before, it will be perfect by the time you re-heat it for dinner. Good things really do come to those who wait, as letting it sit for a bit longer will allow the flavours to really melt into each other. 


Ingredients (for 2):

8 small vine tomatoes

1 can of chickpeas 240 g

2 medium onions, finely sliced

5 cloves of garlic, crushed

big chunk of fresh ginger, grated

2 dried chillies, finely chopped or crumbled

a squeeze of tomato ketchup

garam masala

ground paprika


(coconut) oil


  • make a spice blend with garlic, ginger, garam masala, ground paprika and dried chilli. There is no need to use a blender, just stir and combine.


  • fry the onions on a high heat with salt and turmeric in a layer of (coconut) oil. set aside.


  • fry the spice paste in (coconut) oil for a few minutes. Add the chickpeas and the tomatoes and the onions. Cover the pan with a lid and leave to infuse all afternoon. Half an hour before dinner, gently start to re-heat. Serve with fluffy white chilau rice and fresh coriander.


Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s