Vegan Chickpea Curry


Time Taken:

45 minutes




2 garlic cloves

2 Tsp ginger paste

1 onion (brown or red)

1 tin of chickpeas and half its juice (aquafaba)

2 medium-large potatoes

1 red bell pepper

1 tin of coconut milk

400ml boiling water

1 vegetable stock cube

Handful of fresh coriander/parsley

2 TBsp madras spice mix

1 Tsp tumeric (if you have it)

Salt and pepper


Peel and crush the garlic. Dice the onion and pepper. Cut the potatoes lengthways in half, then slice roughly 0.5cm thick.

In a large frying pan on a low heat with some oil, fry the garlic and ginger for 1 minute. Add the onion, pepper, tumeric and madras spices. Fry for 6-8 minutes until soft.

Add the coconut milk, boiling water, chickpeas, potatoes, stock cube and generously season with salt and pepper. Simmer for 20 minutes until the potatoes are soft.

Roughly chop the coriander/parsley (leave some for topping) and add to the dish. Simmer for another 5 minutes.

Remove from the heat, top with pepper and the remaining coriander and enjoy!