Easy Chickpea Curry

Easy Chickpea Curry


66 people made this

About this recipe: This is my personal curry recipe that I've ended up developing over the years. It's very versatile - feel free to add any veggies or meats. All the ingredients can be adjusted to fit your preference. Serve over rice or just eat with naan.


Serves: 4 

  • 1 tablespoon butter
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 3 teaspoons curry powder
  • 2 teaspoons garam masala
  • 1/2 teaspoon ground paprika
  • 1/2 teaspoon caster sugar
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (400g) tin chickpeas, drained
  • 2 potatoes, chopped
  • 1 (400ml) tin coconut milk
  • 1 tomato, chopped
  • 75ml milk
  • 2 tablespoons ketchup
  • 2 tablespoons soured cream
  • 2 chicken stock cubes
  • 4 tablespoons ground almonds, or as needed

Prep:15min  ›  Cook:35min  ›  Ready in:50min 

  1. Melt the butter over medium heat in a large saucepan. Cook and stir the onion and garlic in the melted butter for about 5 minutes, until onion is translucent. Sprinkle in curry powder, garam masala, paprika, sugar, ginger, turmeric, salt and pepper. Continue to cook and stir 3 to 4 more minutes, until spices are lightly toasted.
  2. Mix in the chickpeas, potatoes, coconut milk, tomato, milk, ketchup, soured cream and stock cubes. Simmer the curry over medium-low heat for about 25 minutes, until the potatoes are tender. Stir in ground almonds to thicken.

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Reviews (6)


Very tasty, my husband loved it. Made this twice now and added spinach and chicken. - 04 Oct 2014


Loved it - 19 May 2015


This is the best curry ever - 20 Sep 2013

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