Creamy Chickpea Curry

Tender chickpeas in a creamy hidden vegetable curry sauce. The sauce contains onion, carrot, celery, garlic, yellow pepper, tomato and spices, all blended together with soya milk for creaminess.Ā  It’s a great way to sneak more vegetables into your meals without even noticing. This would be ideal served with rice and naan bread to scoop up the sauce. Pataks have recently changed their recipe for their naan breads, now they no longer contain dairy and are suitable for vegans

Yield; Four servings Cook time; 45 minutes

You’ll need;

  1. One tablespoon of oil
  2. One small brown onion, sliced
  3. One small carrot, peeled and sliced
  4. One stick of celery, sliced
  5. Three cloves of garlic, sliced
  6. One yellow pepper, chopped
  7. One tablespoon of tomato puree
  8. Spice mix; one teaspoon of the following; ground cumin, ground coriander, smoked paprika, garam masala, and one tablespoon of curry powder. I used a medium curry powder, you can use mild or hot depending on preference
  9. One 400g tin of plum tomatoes
  10. One 540g jar of chickpeas, or two 400g tins of chickpeas, drained and thoroughly rinsed
  11. 100ml unsweetened soya milk
  12. Salt and pepper to taste


  • Start by heating the oil in a saucepan over a medium heat. Once it’s warmed up, add in the onion, carrot and celery. You don’t have to worry too much about cutting the vegetables finely, as the sauce is going to be blended. Sprinkle over a pinch of salt and leave the vegetables to soften for ten minutes, stirring occasionally
  • Next stir the garlic and the yellow pepper through the vegetables, give them five minutes to soften
  • Now add the tomato puree and the spice mix, stir them through the vegetables and give them two or three minutes to cook off
  • Next add the plum tomatoes, break them up a little with a spoon and pop a lid on the saucepan and simmer for 20 minutes, stirring occasionally
  • Once the vegetables are cooked, blend the sauce until it’s completely smooth. Stir through the milk and the drained and rinsed chickpeas, season the sauce to taste with salt and black pepper. Give the chickpeas five or ten minutes to heat through, then it’s ready to serve

This would be ideal for a vegan fakeaway, served with naan bread, rice and poppadoms. If you have any leftover curry, it freezes very well. Just store it in an air tight container, then defrost and reheat it when you want it

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