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Buttery Chickpea Curry

  • Super simple
  • 0:30 m
  • 28 ingredients

Buttery, rich, and packed with aromatic spices, this one-pan chickpea curry is the ultimate weeknight winner. It’s got that perfect balance of comfort and flavour, with the added bonus of being super quick to whip up. And did we mention it’s a one-pan deal? With a solid 25g of plant-powered protein, it’s not just simple and affordable—it’s satisfying, filling, and just what you need when you want something tasty without the hassle.

Serves: 4

Ingredients

For the Spices

  • 1 tbsp vegetable oil
  • 2 tbsp plant-based butter
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 4 curry leaves
  • 1 bay leaf
  • ½ tsp asafoetida

For the Curry

  • 1 medium onion
  • 3 cloves of garlic
  • 1 inch piece of ginger
  • 1 green chilli
  • 1 romano red pepper
  • ½ tbsp turmeric powder
  • 1 tbsp garam masala
  • 1 tbsp ground coriander
  • 1 400g tin of Polpa chopped tomatoes
  • 1 tbsp tomato paste
  • 1 jar of chickpeas
  • 1 tbsp plant-based butter
  • 50g coconut yoghurt
  • ½ lemon
  • salt and pepper to taste

To Garnish

  • ½ lemon
  • coconut yoghurt
  • 1 spring onion
  • fresh coriander

To Serve

  • Plant-based Naan bread or Roti
  • 1 pack of microwave rice
  • mango chutney

Before you start

Deep frying pan

Step 1

Prepare the ingredients

  • Peel and finely dice the onion
  • Peel and grate the garlic and ginger
  • Trim, halve, deseed and finely slice the chilli
  • Trim, halve, deseed and slice the romano pepper

Ingredients

  • 1 medium onion
  • 3 cloves of garlic
  • 1 inch piece of ginger
  • 1 green chilli
  • 1 romano red pepper

Step 2

Temper the spices

  • Warm the vegetable oil and 2 tbsp plant based butter in the frying pan over medium heat
  • Add the mustard seeds and fry them until they just start to pop (around 30-45 seconds)
  • Add the cumin seeds, curry leaves, bay leaf and asafoetida (if using) and fry for 1 minute

Ingredients

  • 1 tbsp vegetable oil
  • 2 tbsp plant-based butter
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 4 curry leaves
  • 1 bay leaf
  • ½ tsp asafoetida

Step 3

Finish the base

  • Add the onions and a pinch of salt to the pan and fry for 4-5 minutes until the onion is soft and beginning to turn golden
  • Add the garlic, ginger and half the chilli (reserving the rest for garnish) and fry for 30 seconds
  • Add the pepper and fry for 1 minute
  • Add the turmeric, garam masala and ground coriander and stir to combine

Ingredients

  • ½ tbsp turmeric powder
  • 1 tbsp garam masala
  • 1 tbsp ground coriander
  • salt and pepper to taste

Step 4

Finish the curry

  • Add the polpa tomatoes and tomato puree into the pan, stir to combine and simmer for 2 minutes
  • Add the chickpeas (with the liquid from the jar) to the pan, stir to combine and leave to simmer for 7-8 minutes, stirring occasionally
  • Squeeze in the lemon juice
  • Add the coconut yoghurt and remaining tbsp of plant based butter to the pan and stir into the curry for silkiness
  • Taste and season to perfection with salt, pepper and sugar (if needed)

Ingredients

  • 1 400g tin of Polpa chopped tomatoes
  • 1 tbsp tomato paste
  • 1 jar of chickpeas
  • 1 tbsp plant-based butter
  • 50g coconut yoghurt
  • ½ lemon

Step 5

Time to serve

  • Trim and finely slice the spring onion
  • Pick the coriander leaves
  • Transfer the curry into serving bowls
  • Squeeze the lemon over the top of the dish
  • Dollop and swirl a little coconut yoghurt into the curry
  • Garnish with the reserved chilli, sliced spring onion, coriander leaves and serve immediately with the bread of your choice and a dollop of mango chutney

Ingredients

  • ½ lemon
  • coconut yoghurt
  • 1 spring onion
  • fresh coriander
  • Plant-based Naan bread or Roti
  • 1 pack of microwave rice
  • mango chutney