Chickpea Curry

A healthy vegan curry, full of flavour, spice and soul.
Yields Preparation Time Cooking Time
1 35 mins 25 mins

Ingredients

Directions

1. Dice the onions and put them in a pan to sweat along with the chilli and garlic. Let these sweat on low heat for 10-15 minutes.
2. After the onions have sweated, add one teaspoon of tomato puree and add all seasoning spices (coriander, garam masala etc..) and let sweat for a further 3 minutes on low heat.
3. Add the drained chickpeas and diced baby potatoes (pre-softened in a pan of hot water while the onions are sweating) and mix. Once mixed add half a tin of chopped tomatoes.
4. Let simmer on low heat for 20 minutes to reduce the chopped tomatoes down. Once reduced enough, add a tablespoon of plain soya yogurt and a teaspoon of mango chutney and stir through.
5. Serve while hot, you can also add rice/chapatis/naan on the side.

Nutritional Summary

There are 321 calories in 1 serving of Chickpea Curry.
Calorie Breakdown: 17% fat, 64% carbs, 20% prot.
Nutrition Facts
Serving Size
per serve
per serve
% RI*
Energy
1343 kj
16%
321 kcal
Fat
5.82g
8%
Saturated Fat
0.854g
4%
Trans Fat
0.01g
Monounsaturated Fat
0.674g
Polyunsaturated Fat
0.453g
Carbohydrates
49.68g
19%
Sugar
15.71g
17%
Fibre
16g
Protein
15.37g
31%
Salt
0.74g
12%
Cholesterol
0mg
Potassium
580mg
29%
* Reference intake of an average adult (8400 kJ / 2000 kcal)
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