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How to Make Vegetarian Chickpea Curry Like A Pro

 Here’s another delicious vegetarian meal idea! 
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Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes


  • 400 g of chickpeas (canned)
  • 1 onion (chopped)
  • 1 garlic clove (crushed)
  • 2-3 tbsp of tomato puree
  • 1-2 tsp of curry powder
  • 1-2 tsp of cumin powder
  • 1/2-1 tsp turmeric powder
  • 1/4 tsp of coriander powder
  • Salt to taste
  • Chilli powder to taste
  • 1-3 tbsp of coconut milk/Greek yoghurt
  • Sunflower oil
  • 1 cup of white rice
  • 2 avocados (cut in half)
  • 3 handfuls of kale


  • Heat oil in a medium sized saucepan. Add onions and garlic and cook until soft. Season with curry powder, cumin, coriander powder, turmeric, salt, chilli powder and cook for another 2-3 minutes.
  • Then, add tomato puree, coconut milk and stir. Add 1/2 a cup of water, bring to a boil and leave to simmer for 8-10 minutes (adjust seasoning if necessary). Add chickpeas to the saucepan and leave to cook until soft.
  • Add rice to a medium sized saucepan and rinse three times. Fill the saucepan with 2 cups of water and add a pinch of salt. Bring the water to a boil and cook on a medium heat for 12-15 minutes (do not stir).
  • Boil water in another small saucepan and add a pinch of salt. Add kale and cook on a medium heat for 2-4 minutes. Drain and set aside to cool. Plate up!


If you'd like to make a vegan chickpea curry, use coconut milk instead of Greek yoghurt to thicken the curry.