Grab a big pot and get this hearty, family-friendly chickpea and spinach curry on the table in around 30-minutes. It's quick, nourishing and cooks in a single pot. Serve it with pudina chutney and rice for a nourishing and delicious meal.
This post was originally posted on October 27, 2017 and updated February 18 , 2022 with updated images, notes and ingredient substitutions.
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Why This Recipe Works
This vegan curry has been the most popular recipe on the blog since it was originally posted 6 years ago.
Reader Review. "I’ve been making this recipe on a weekly basis for some time now, so time I wrote a review. This is a family favourite and we eagerly await chickpea curry night. Put it with some flat breads or pappadams and the whole family is happy. Thanks!" (Anton) ★★★★★
For a lovely light curry, try my quick Sri Lankan-style tofu curry.
Ingredients & Substitutions
While there are a few spices in this chickpea curry, they are all pretty common - you probably have them in the pantry already. The rest of the ingredients are kitchen staples.
Canned or dried chickpeas. I most often use canned organic chickpeas but if you prefer, you can use dry chickpeas. I've included instructions on how to cook dried chickpeas from scratch below 🙂
Canned or fresh tomatoes. I like to add chopped fresh tomatoes to my vegan curry but I've used canned chopped tomatoes. You can also use regular tomatoes instead of cherry tomatoes - you'll need around 3. Either will work although the canned may produce a slightly more acidic taste depending on the brand.
Spinach. You can add pretty much any leafy green you like here, but to keep things simple, I'm just using baby spinach.
Spice Mix. To create a warming curry packed with balanced flavours we use a mixture of spices. There are a few to be sure, but all of them are available at your supermarket. You'll need turmeric, cumin, garam masala, cinnamon, cardamom and curry powder.
Curry Powder. Use a hot or mild curry powder in this recipe depending how you like your heat. I use Keen's (not a sponsored link) curry powder because it's readily available at the supermarket and is mild enough for my small person to eat.
Step-by-Step Guide
You'll find full instructions and measurements in the recipe card at the bottom of the post.
Steps 1 and 2.
Melt oil in a heavy-based pot over medium heat and add the onion and cook until soft. Add the garlic and tomatoes.
Steps 3 and 4.
Stir in the spices, ginger, tomato paste and sea salt. Cook for 2-3 minutes.
Steps 5 and 6.
Add the chickpeas, coconut milk and vegetable stock and bring the mixture up to a boil.
Steps 7 and 8.
Reduce the heat to low and cook, with the pot lid off, until the sauce is thick and creamy. Stir in the baby spinach and allow it to wilt gently. Remove from the heat.
Step 9.
You're done. Serve your chickpea and spinach curry with rice or quinoa, naan or both.
Serving this chickpea curry over a cup of cooked quinoa adds around 8g of protein.
How to Cook Dried Chickpeas
You'll need to begin soaking the chickpeas the night before. Here's how.
- You're going to wash 2 cups of dried chickpeas and pick out the gnarly brown ones. Those suckers will break your teeth.
- Place the chickpeas in a large bowl and cover them with cold water making sure you cover them by several inches to allow for expansion. Add 2 teaspoons of baking soda. Cover the bowl with a clean cloth to soak overnight and expand.
- The next day drain and rinse the chickpeas in cold water.
- To cook your soaked beans, place them in a large pot and cover with several inches of water - about 1 litre (approx 1 quart) per cup of soaked beans. Bring to a boil, then reduce to a simmer.
- Add salt if you like - a good amount is around an eighth of a teaspoon for each cup of chickpeas.
- Cook at a simmer for 45-90 minutes until desired tenderness. The cook time will depend on how fresh the chickpeas were to begin with.
- If you don't have time to soak your chickpeas overnight you can quick soak them before cooking. To do this, cover the dried beans with cold water by several inches in a large pot. Place the pot over medium to high heat on the stove and bring it up to a boil for 4 minutes.
- Remove the pot from the heat and allow the chickpeas to sit in the hot water for 1 hour. You can now cook them as above.
- Drain the beans before adding them to the chickpea curry as per the recipe below.
Recipe Shortcuts
In a hurry? Use these recipe shortcuts to save time and get dinner on the table pronto.
Tips for Success
What to Serve With Your Curry
Recipe Variations
Storage
In the fridge.
After cooling your curry completely, store it in an airtight container in the refrigerator for 3-4 days.
In the freezer.
Again, cool the curry completely and store it in a freezer-proof container in the freezer for up to 3-months. Fair warning - the spices can stain your containers. I divide my curry into portions and freeze it in separate containers so I can just pull out a single serve if I want.
FAQs
Chickpeas are a great source of fibre which helps make us feel fuller for longer. They are also a good source of protein. Adding spinach to your chickpea curry provides iron while adding tomatoes, which contain Vitamin C, helps our body absorb that iron more easily. While coconut milk is high in fat, you can reduce the amount and simply substitute it with more stock or water.
Totally. I've used a 400 gram (14 oz) tin of chopped tomatoes in this recipe and it turned out great. The flavour is slightly more acidic but it's hardly noticeable.
Yes. After cooking the curry allow it to cool completely before transferring it to a freezer-proof container. Label the container with the name of the curry and the date you made it and store in the freezer safely for up to 3 months.
On its own, you'll get 4 good bowls but it will easily stretch to 6 serves with rice or quinoa.
Spices should be store in airtight containers in cool, dark spaces in the kitchen. Ground spices will keep for up to a year if stored properly while whole spices will keep for up to 3 years.
More Fuss-free Recipes for You
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Make This Recipe
Chickpea and Spinach Curry Recipe
Ingredients
- 1 tablespoon coconut oil
- 1 large onion or 2 regular (optional for a thicker sauce) finely diced
- 3 garlic cloves, minced
- 400 grams cherry tomatoes, halved approx 2 punnets
- 1 teaspoon garam masala
- 1-1½ teaspoon curry powder add more for more heat
- ½ teaspoon turmeric
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ½ teaspoon ground cumin
- ½ teaspoon sea salt plus more to taste
- ½ teaspoon grated ginger
- 1 tablespoon tomato paste
- 480 grams cooked chickpeas cooked or 2 cans (drained)
- 200 ml coconut milk half a 400ml (14 oz) can
- ¾ cup vegetable stock or water
- 3 cups baby spinach
- 1 teaspoon chilli flakes or diced green chillies to serve (optional)
Instructions
- Melt the coconut oil in a heavy-based pot over medium heat and add the onion and cook for 3-5 minutes or until soft.
- Add the garlic and tomatoes.
- Stir in the garam masala, curry powder, turmeric, cinnamon, cardamom, cumin, ginger, tomato paste and sea salt. Cook for 2 minutes.
- Add the chickpeas and stir through to coat. Add the coconut milk and vegetable stock and bring the mixture up to a boil.
- Reduce the heat to low and cook with the pot lid off for approximately 25-30 minutes or until the sauce is thick and creamy. Stir in the baby spinach and allow it to wilt gently.
- Remove the curry from the heat and serve with a smattering of chilli flakes or chillies and cooked rice or quinoa.
Notes
- Use canned chickpeas to reduce the cooktime
- Using a good quality brand of canned tomatoes will reduce your prep and cooking time.
- Or you can skip chopped tomatoes and use a tomato passata instead - this will help to thicken your curry quickly without forfeiting flavour.
- To thicken your curry sauce more quickly, cook it for 15-minutes. Around this time mix 2 tablespoons of water with 1 tablespoon of cornstarch. Add the "slurry" to the curry and mix it in really well. Your sauce should thicken up in no time.
Thomas Hubbard says
Hi, are the calories shown per serving?
Amanda says
Hi Thomas, yes the calories are per serve (4 servings). The recipe system used for this blog calculates nutrition (based on Nutrition API) but the amount may vary depending on different brands etc. I hope that helps.
Irene Katrandjian says
Will definitely make this. Just wondering if I could add paneer to it. I'm looking to freeze for later use. Should I add the spinach (and paneer maybe too) at the time I'm reheating?
Thanks for your thoughts!
Amanda says
Hi, Irene. I have only ever made this as a vegan curry so I am not sure about the paneer. I did a little Google search though, and see that paneer freezes well but the texture may change slightly upon thawing. As for the spinach, it will freeze beautifully but you can also throw it in when you are re-heating. Either will work fine. I hope you enjoy it! 🙂
Julie says
Delicious, healthy and close to what I would have concocted for myself. The reminder of which spices to use and the quantities required really helped. I am not a complete vegan, but I try to use as few animal ingredients as possible. They never deserved to be treated as commodities. They have souls too. XXX
Amanda says
I love this. Thanks Julie. x
Eshaana says
Lovely recipe!! I made it for my entire family because we wanted a spin on o our usual chole curry, loved the sweetness of the coconut milk . We issued regular spinach’s and cut it up into smaller pieces, worked great.
Jen says
Loved this! Best recipe so far. I had no spinach so chopped up some pak Choi! Also added some small potato cubes. Delicious
Dzeneta says
I have already made, excually today. It's delicious!
I just have a quostion: what kinde of brand do you use for " garam masala" and "curry", because I don't like mine one?
Thank you ☺️
Amanda says
Hi Dzeneta, I am so happy you like the curry. Thank you. I am based in Australia and use Keen's curry powder and Masterfoods' garam masala. They are available at the supermarket. 🙂
Cat says
Delicious! comforting and nutritious.
Amanda says
Awesome! Thank you.
Nahid Bin Zaman says
This chickpea, tomato, and spinach curry looks like a great, hearty meal. Do you usually serve it with rice or something else?
Amanda says
Hi Nahid, there are some serving suggestions in the post but, yes, I usually serve it with some rice, quinoa or naan bread. I hope you enjoy it. 🙂
Campbell says
This was full of flavour all the family loved it It went well with some pan fried Rottii
Amanda says
Nice! I am so glad you liked it, Campbell. And you can never go wrong with roti! Thanks for taking the time to leave a message 🙂
Janet says
This recipe is so good! It was easy to make. I will definitely make it again.
Amanda says
Oh, this makes me happy. I am so glad you enjoyed it, Janet. Thanks for letting me know.
Lisa says
Can you blend this curry
Amanda says
Ohhhh, I can't say I have tried, Lisa. You could certainly mash up the chickpeas some. If you wanted to try and blend it into a soup, you are going to need to increase the liquid content. I would aim for about 3 cups of water (veggie stock would be better).
At a guess, I would follow the recipe up to adding the water and then add your 3 cups of liquid. You won't need to cook it down, but I would bring it up to a boil and then reduce the heat to a simmer for around 15-minutes. Add the spinach. Remove the "soup" from the heat and allow it to cool so that it's safe enough to blend. Carefully transfer to a blender and blend to your desired consistency. Or you could use an immersion blender. You may need to add a touch more water to thin the soup out.
Like I said, this is all a guess but in theory it could work. 🙂
Anna says
Love this recipe so quick and easy. I add a couple of spoonfuls of red lentils to thicken it up and I usually add some cauliflower and a ball of frozen spinach instead of fresh so its all stuff I usually have to hand. I’ve added other veggies though whatever I’ve got in. It was recommended to me by a friend and it’s become a regular in my rotation.
Amanda says
Oooooh, I love the lentils idea to thicken the sauce, Anna! I am so glad you enjoyed the curry and added some extras t make it your own. Thanks for writing. I appreciate it. 🙂
Natalie says
My family and I love this recipe. It’s quick, easy, and most important delicious!
Thank you for sharing.
Amanda says
Oh, I love that. Thanks Natalie. I am so glad you guys enjoyed it. x
Catherine McCormack says
This is so delicious! Absolutely loved it and will definitely have it on my list of fave currys!
Amanda says
Awesome Catherine. Thanks for commenting - I appreciate it. And I am so happy you enjoyed the curry.
Antoinette says
I’ve already made this dish twice now. It’s absolutely delicious with so much flavor. Thank you for sharing this wonderful dish.
Amanda says
Oh Antoinette, I am so happy to read this! Thanks so much for sharing. I am so glad you enjoyed it. x
Rosangela Crispino says
Just made this without the tomatoes WOW
THE BEST 5 ⭐️ +++
Amanda says
How was it without tomatoes, Rosangela? You've inspired me to try it! I am so happy you enjoyed it and grateful that you took the time to comment. Thank you. x
Antoinette says
Hi there! This was excellent! Very tasty and full of flavour!!! How much do you get for 282 cal?
Amanda says
Hi Antoinette, I am so gad you enjoyed it. The recipe makes around 4 serves, so the calorific content is for a quarter of the total amount made. 🙂
Manon says
Thrilled with how this turned out! So much flavor for such a relatively quick cook-time, and so hardy for a vegan meal. I loved the spice mix. I have a feeling this will become a regular on my meal rotation!
CaraCara says
Hey! I just wanted to thank you for sharing this recipe; it’s become one of our favourites. It’s quick and easy to make and tastes delicious. I’ve recommended it to others and they also thoroughly enjoyed the flavours. Thanks for brightening up all our evening meals 🙂
Amanda says
Oh, thanks so much for sharing this - I am so happy you like this recipe and that you're sharing it with friends and family. That makes me so happy to hear and I am so pleased to be a part of your food story. x
Rachael says
I made this for dinner the other night, what a fantastic recipe!
This was a massive hit, even for my husband who is a carnivore and usually comments on not having meat in his meal.
I didn't have two cans of chickpeas, so I added some butternut pumpkin instead. it worked so well! I have been looking forward to eating the leftovers for lunch the past two days.
This is definitely going into the rotation for my weekly meal planning 🙂
Amanda says
Oh, that's awesome Rachael. I am so you glad you guys enjoyed it and I love that you could adapt it to work with what you had in the kitchen. Perfect!
Thanks so much for letting me know 🙂
Amy Soeldner says
So delicious and it was a hit at dinner tonight. This is a recipe I will put into our regular rotation. I was highly complimented on it by my SO. He even wished I had more so we could have it the rest of the week. I love the mix of spices, chickpeas, spinach and the coconut milk which gave it a creamy base. I liked that you could make this recipe as spicy or not as you want. I served it alongside a romaine, tomato, cucumber, red cabbage salad and homemade bread. It was quite the colorful and yummy meal. Thanks!
Amanda says
Oh, Amy thanks so much for taking the time to write. I really appreciate it and I'm so glad you enjoyed the curry. I love this one too. Have an awesome day and thanks again xx
Maureen says
Just made this it came out amazing! I used dried chilies very zesty
Amanda says
Absolutely yummy. PERFECT!
Amanda says
Yay! Thanks so much, Amanda xx
Tamara says
Made it tonight! Followed the recipe, only substituted veg stock for chicken stock because it’s what I had.
It’s very delicious! I think the flavour could be even bolder. Ate it with naan and a veggie samosa. Will make again!
Amanda says
Thanks so much, Tamara. I am so happy you enjoyed it. This chickpea curry is a a great all-rounder, one that is suitable for the whole family. But, by all means make it your own. Some readers add more spice, others more salt, some completely different vegetables. It's all yours now - that's what so great about recipes; you can make them your own. Have a great day and thanks for taking the time to leave feedback x
Jo says
Hi Amanda, thanks so much for this recipe, it was absolutely delicious! I added a couple more teaspoons of curry powder. And also a couple of teaspoons of hot chilli powder as I like more heat, and it was amazing. The best chickpea curry recipe I've come across.
Amanda says
Oh, thanks so much Jo. I am so happy you enjoyed the chickpea curry and that you made changes to make it your own. I love that about recipes - you start somewhere and then take it in your own direction. Thanks again, Amanda x
Lisa says
Great recipe my husband however would like to add chicken, would that be possible? Al
Amanda says
You can add whichever protein you like, Lisa. I am a vegan cook and have never cooked or eaten it with meat, so I can't really advise. 🙂
Tianna says
made this last night for me & my partner and it was delicious!!!
I added about a tsp extra of curry powder and extra 1/2tsp of salt, also decreased the spinach, added the whole can of coconut milk, and added cauliflower. Served with Jasmine rice. Delicious, saving this for the future!!!
Jena says
So perfect in so many ways, yjank you.
Amanda says
Awesome! I love this. x
Maria says
This is a seriously good recipe. I absolutely love it. I use canned chickpeas and tinned tomatoes because I always have those on hand. I also used 1 can of coconut
milk.
Amanda says
Fantastic, Maria! I am so happy you enjoyed it and thank you for letting me know. 🙂
Susanna says
Love this walk-away recipe! It made my life simpler as it's hard to cook with a one-year-old climbing everywhere. Will not read your other recipes 🙂 I am glad I found you. Thank you
Susanna
Hrlp says
Can I sub whole cow's milk for the coconut milk? Maybe add it in later so it doesn't cook too long?
Amanda says
Whole cow's milk will change the flavour profile of the curry and does run the risk of curdling. If possible, I would stick with traditional coconut milk.
Hrlp says
Thank you for replying! Has anybody tried Silk unsweetened almond coconut milk instead of canned coconut milk?
Amanda says
Hi Hrlp,
I haven't tried it but I imagine you'll get the coconut flavour but not the thickness. Add a touch of cornflour to your curry sauce and that should thicken it right up. 🙂
Bek says
Just made this curry - so delicious! The kids loved it too. A winner and one we’ll make again for sure.
Leanne says
Such a tasty dish. It will definitely become a regular in our household. Loved it with quinoa, can't wait to have it with other options too. Great how and quick and easy it is to make.
Anton says
I’ve been making this recipe on a weekly basis for some time now, so time I wrote a review. This is a family favourite and e we eagerly await chickpea curry night. Put it with some flat breads or pappadams and the whole family is happy. Thanks!
Amanda says
Awesome Anton. Thanks so much for leaving a comment. This is one of our favourites too. 🙂
Catherine says
This is such a lovely dish! I cannot believe I have only just discovered you. Today I have made this and your creamy 3 ingredient Zucchini Soup, 2 meals ready to go for a busy week. Both are lovely and quick and practical with easy to find ingredients. Thank you so much 🙂
Amanda says
Oh, I love this Catherine. I am glad you found me too! If you have any questions or ideas, please always feel free to reach out. 🙂
Mallory says
Do you think some butternut squash added to the mix would be good ?
Amanda says
Totally, Mallory! I've had some Pinterest friends add squash to the recipe and it looks delicious. Cut it in to cubes and cook it with the rest of the recipe. 🙂
Glenda says
I have made this recipe several times and it is delicious. A keeper! Thanks for sharing. I am making it again this evening but I have some ground turkey that needs to be eaten going to throw that into the mix and see if everyone still loves it with meat.
Amanda says
That's the beauty of recipes, you can take them and make them your own. x
Julia says
Delicious recipe but can you please just cut out the first 12 paragraphs? I’m here for the ingredients, not to hear about your daughter.
Amanda says
Thanks Julia. And when you are paying all the bills on this blog you can absolutely have a say in what content I post. FYI - feel free to use the Jump To Recipe button next time so you don't have to read the post. I am glad you like the recipe. Have a nice day.
Elizabeth says
I loved your blog post, thats what makes blogs so amazing compared to online magazines that just showcase recipes, much love x
Amanda says
Thanks so much, Elizabeth. I am so grateful for that. I really love the personal nature of blogs too. ps: your site is beautiful. Thank you again, you have lifted my day. x
Kristin says
Omg so rude!!! Please don’t ever do this again to another woman. It is not ok! Dig deep to find the part of you that felt entitled to tell another woman that she is not pleasing you! As if anyone is here to serve you. Please heal this so you can stop causing harm to others.
Amanda says
Thanks so much for your support Kristin. Unfortunately, this happens a lot. Not to me but to other bloggers. It is such a shame because I think the stories and connections we can make here on these blogs is what makes them special. A cookbook won't answer any questions you might have about a recipe or walk you through the steps if it doesn't work out. In recent years there has been a real shift away from bloggers sharing their stories instead we only speaking to the recipe. Such a shame. Thank you again. Have a beautiful day. x
Misha says
Unbelievably rude Julia. Learn some manners. Off you go now
B says
Are you serious here?? You are so entitled... people have to pay for their blogs... and should be reimbursed for the time it takes to put all this together. So you can quietly scroll and quit complaining.
Amanda says
Thank you, B. I appreciate the support. x
Kat Varcoe-Cocks says
I meant to comment when i cooked this. I've now remembered to now that I have just had a serving that I froze, and it was still so delicious. I've run out now so i'm going to cook it again this week!
Thanks Amanda.
Amanda says
I think this is the most popular recipe on the blog because it just so simple and tasty. I'm getting feedback that kids really like it too, which is fantastic. Who wants to cook two meals, right? I am so glad it's freezing well for you. Thanks for taking the time to let me know, Kat. Have a great day. x
Cliff Taylor says
Incredible recipe. All of the spices compliment the dish so well. We usually add about twice the amount of curry that you cal for though haha. We have this recipe probably twice a month!
Amanda says
Oh, that's fantastic Cliff. Thanks so much for taking the time to let me know. Hahaha! I love a good bit of curry too! Enjoy.
Jenni says
Even my picky eater (rates all of my cooking on a scale of dog poo to vomit, I’m not a bad cook, she just hates EVERYTHING), she ATE this, and LIKED it! She used her bread to mop up the last bits of sauce. My husband and I really liked it too. The spices and flavors work really well together. Thank you!
Amanda says
Oh, that's fantastic Jenni. Thanks for letting me know. I have a picky eater too! Arghhhh. I feel like a contestant on Masterchef when I serve her dinner. She sticks her little tongue out to barely taste what's on her fork. Holy Moly! I am so glad the dish is family-approved. Have a great day. 🙂
Avery says
Delicious. I’m not a vegan but I am making an effort to ditch meat and dairy. The spices are very complementary and the finished product is very creamy. I added more coconut oil after adding in the large quantity of spices because they were sticking to the pan a bit. I served with rice and pita bread. Thank you for sharing this recipe! I see you’re from Australia - I’ve called it my home for the last six months and I’ll miss it when I return to Canada soon.
Amanda says
Hi Avery! Thanks so much for writing and I'm so glad you enjoyed the curry. I hope you've loved your stay here - in so many ways Australia is like Canada. Safe travels when you do head home, x.
Lisa says
late to the curry in a hurry party, but this was brilliant. Three carnivores hooked into it with only one teen complaining about the tomatoes (not a fan)! Lovely, mild, full of flavour. Served with bread rolls and a slaw salad. Quite delish and packed up a serve for lunch tomorrow. Can confirm it works just fine with the lite coconut milk.
Adam says
This has been the first time I've ever commented on a food blog, I just had to come here and thank you for this recipe! I started "properly" cooking for myself only a couple years ago, and never found a curry recipe I could pull off... until now! This is perfect, my fiance loves it, I took it to a Thanksgiving potluck and it vanished, just wow. Thank you 😀
Amanda says
Adam, you have absolutely made my day. I am so happy you like this curry. It is one of my favourites to eat but also because it is so easy and accessible to others - that is my favourite part of blogging about food. Congratulations on getting engaged too! What a lovely time for you. x
LizHughes says
Hi, Ive just found your Chickpea curry. Looks delicious and Im going to try out on my daughter and her partner this weekend. Read the story about your broken hearted daughter, poor little girl. But that was a year ago I can see, and now she will have moved up a class. Is her true love still there?
Amanda says
Oh, Liz. Thank you for writing. She still sees her friend, although not as much. She has just started her transition days for her own school next year and is loving her female friends - 4 girls going through to the same school together. But, we will always be grateful for her young man last year. He set the standard pretty high for how to treat a lady x
Kate says
Love this recipie! It was a hard pill to swallow, buying a few of these expensive spices that i didn’t have in my kitchen but they go so far and are soooooo worth it!
Amanda says
Thanks Katie, I am so pleased you enjoyed the curry. I love it too. I hope you get to use up the spices you bought - Here is an article with storing tips to help keep them fresh for longer. https://www.thekitchn.com/5-tips-for-storing-your-spices-234304 🙂
Ciera says
I absolutely love this dish it’s so yummy, I cook it once a week!
Amanda says
Oh, that's great news Ciera. I am so happy you like it and it's part of your weekly rotation.
Martina says
Wow. I love this curry and it has quickly become a family favourite, satisfying my vegetarian diet, my df/gf spouse and my picky eater teen. Everyone loves it! Thank you so much for this fantastic recipe!
Amanda says
Oh, thanks so much Martina. I am so glad your family likes this dish. It is one I am most proud of because it is family-friendly and really simple for busy parents to prepare. Thanks for taking the time to write, I really appreciate it. x
Nea says
So great! I want to add carrot next time
Amanda says
Fantastic Nea! I am so happy you like it. Carrots would be great and I often think about adding eggplant too.
Alexandra says
I'm confused why one large diced onion would yield a thicker sauce than two medium diced onions.
Amanda says
You're totally right, Alexandra! I have moved the brackets. Adding onions to the dish - either 1 large or 2 regular - will make a thicker sauce. Sorry for the confusion and thanks for pointing it out. Cheers! A.
Marissa says
I love it taste yummy
Amanda says
Fantastic, Marissa. It's one of my favourites - I am so pleased you like it.
Ashley Dickerson says
We just made this tonight and it was so yummy! A family favorite.! My 3 year old who dislikes tomatoes kept asking for more and my husband who has been skeptical of replacing a number of our meals with vegetarian dishes loved it too!
Amanda says
Yayyyyyy! That's fantastic news. I love this. You've made my day, Ashley xxx
Pilar says
I haven't made it yet, it's for tomorrow, but I'd like to know if I can use tin of tomatoes instead of cherry tomatoes?
ThanksPil
Amanda says
Hi Pilar,
You could use a can of chopped tomatoes or perhaps whole tomatoes and chop them up a bit in the cooking process. You will get a slightly different flavour but it will still work. I hope you enjoy it! Have a great day. A.
Amy says
absolutely amazing dish, tried it - one of the best currys ive had ever. And very good for you
Amanda says
Oh, that's fantastic news Amy. Thanks for taking the time to let me know. I love this curry too and am so happy others are enjoying it. x
A M says
Made it tonight and thought it simple and easy to cook. I left it on the hob and totally forgot about it and was rewarded with a really delicious and nutritious curry.
Ten out of ten for a great recipe, it doesn't need to be messed with but
I may chuck in some sweet potato next time I cook it but then I think sweet potato can go in everything.
Thanks for sharing it.
Amanda says
Hi Ann-Marie,
Oh, you're right - sweet potato can go in everything! I am so happy you enjoyed the recipe - it is one of my favourites. Thanks so much for taking the time to let me know. x
Mary says
Delicious! I gathered & measured/chopped all the ingredients before beginning to cook, and this came together in minutes! Used frozen garlic cubes (the ones from Trader Joe's) which made it even easier.
I added about a half-teaspoon of kashmiri pepper (since I was flat out of red pepper flakes), which gave it a nice kick. Will definitely be adding this to my weekday go-to list!
Amanda says
Oh, thanks so much for letting me know, Mary. I am so happy you enjoyed this recipe.
I've got to get my hands on those frozen garlic cubes. We don't have them here. What a great idea!
Thanks again, Mary. Have a great day.
Becky says
Hi! Do the leftover freeze well?
Amanda says
Hey Becky,
Yes, you can freeze this curry. I like to freshen it up a little when I thaw it with some fresh herbs like coriander (cilantro).
Enjoy! A, x.
Haley says
Delicious! It’s on our regular dinner rotation and even my very non-vegetarian husband enjoys it.
Amanda says
Oh fantastic, Haley! It's always good when everyone likes the same thing, isn't it? It makes life so much simpler. I am so glad you like this chickpea curry; it's still a firm favourite in this house. Thanks for taking the time to write and let me know. x
Kristen says
Question, I’ve never cooked with cardamom. I didn’t know it was big seeds. Do you put the whole thing in and just leave it? Is it meant to be removed like a bay leaf at some point?
Amanda says
Hi Kristen! I use ground cardamom in this recipe but if you can only get your mitts on the full pods, give one a light smash just to loosen it up a little and pop it in while you cook. And yes, remove it after you're done cooking - you don't want to chomp down on one of those. I hope you enjoy the curry. Thanks for stopping by. A.
Simone says
I made this last night and it was amazing!
Amanda says
Simone! That's fantastic. I post recipes and cross my fingers that others will like them as much as I do. Also, anything that can make dinner easier, is a bonus so I hope it goes in to your rotation. Thanks so much for taking the time to let me know. That was super kind of you. x
Monica says
Just to make sure, is it 480 grams of dry, not cooked, chickpeas ? 🙂
Amanda says
Hey Monica,
You'll want to use cooked (from dry) or canned chickpeas. I use canned all the time to save time. This recipe is all about keeping it simple. 🙂
Helen says
I have made this twice. It is so delicious. Wondering if anyone has substituted lite coconut milk? If yes, did you get the same results? Thanks in advance.
Amanda says
Howdy Helen. Firstly, I am so glad you like this curry. It is one of my go-to's especially for a quick weeknight meal. I haven't tried it with any other milk besides coconut milk. I think if you used another milk you may have to add a little cornflour to thicken it. Perhaps you could try subbing half the coconut milk with another milk and seeing how that goes first. I would love to hear how it goes! Please check back in 🙂 Thanks, Helen.
Jennifer says
This is on rotation at our house and my two and four year olds love it. Thanks for sharing!
Amanda says
Fantastic, Jennifer. I am so glad your little ones like it. My daughter does too. Thank goodness. 🙂
Dakota says
Both times I've made this the sauce hasn't thickened. It's delicious regardless but I don't know why it's still watery after 50 minutes of cooking. The only differences I made were excluding the cardamom and ginger (just don't have them) and using veggie broth instead of stock. Maybe I didn't boil it enough? I love it anyway.
Amanda says
Hi Dakota,
I am so glad you like this dish but I'd love to work out why it isn't thickening. Are you cooking it down with the lid off? You can reduce the sauce to a simmer and cook it down but you will have to watch it a little more so it doesn't burn the bottom of your pot. Finally, if all else fails you can add a spoon of cornflour to the sauce. Scoop out a quarter cup of the sauce, add a spoon of cornflour and stir it to create a sludge before pouring it back in to the curry to thicken. It's a head-scratcher. I am going to add an onion to the recipe - optional - to help thicken the sauce.
Marlene Clausen says
A long story short, my mom held me back from advancing (with excellent grades) to third grade so I could go through school with kids my own age instead of being the youngest. I am 67 years old and I still resent being held back for, as I see it, no good reason. All through school, my friends were the older kids and I dated older boys. If your daughter has the self-assurance and intellectual ability to keep up, please let her. We seem to be far more driven by arbitrary numbers rather than the individual.
Amanda says
Hi Marlene,
Thanks so much for sharing your story. I appreciate it. Staying back clearly impacted your life. We have opted to have our daughter do another year at kindergarten for the reasons you have described - we don't want to keep her back after she starts primary school. She is a clever girl but is a pretty shy kid and gravitates towards adults instead of spending time with other kids. We looked at her situation and personality and decided it was kinder for us to give her another year of kindergarten (she has a few friends doing the same) instead of risking the possibly of her repeating a primary school year as you did. She has only done 1 year of kindergarten so she will simply do 2 years like the other kids. We have also organised for her to go to her young friend's house with his mother twice a week next year while I work. I am hoping that we are doing the best for her. Time will tell. Thank you again for sharing - it was very kind of you to take the time. A, x
yvonne says
This was really tasty, I appreciated you including measurements that those of us in the USA could use. My tip would be Don't put a cover on (I know it doesn't say too but I did out of habit) I couldn't figure out why it was so watery until I took the cover off and let it cook down. I also put a pinch of pepper in to get the full benefits of the curry/tumeric. Thanks for the recipe!
Amanda says
Hi Yvonne. Thanks for the great feedback. I will make a wee note in the recipe to clarify the lid being left off - I do it naturally but that doesn't mean everyone else does.Thanks for the heads up. I haven't added pepper to mine before but I might next time. Thanks for the tip!
christine dugdale says
Oh you poor girl, what a decision to have to make! Here, we have no choice. My January baby started school aged 4 and just sailed through with all the others. In her case, it worked just fine, she was generally at or near the top of the class and enjoyed herself. She got her PhD last year. But all children are different, and you are the best judge of what will suit your precious daughter best. Heartbreak is a terrible thing at any age, and I feel for you. Good luck with it x
Amanda says
Oh, thank you Christine. I love hearing that your daughter is doing so well. My Elf is a smart girl and I think will do well in school too. She is socially shy and I am trying to weigh up whether a year will help her feel more confident. Arghhh. Thank you so much for reaching out, I appreciate it so much. x
Michelle @ The Last Food Blog says
Oh, my heart! You are definitely doing the right thing by your girl, she will be fine and will make lots of new friends. And then when she does go to primary school she will be fierce! This curry is perfect and thanks for sharing your grocery list in your email, that is so helpful x
Amanda says
Oh, my friend. I needed to hear that - I am wrestling with this so much. Thank you. xx I am so glad you are around again and I LOVE the new look site. It looks wonderful.