Easy Vegan Chickpea Curry (UK Storecupboard Recipe)

This is the kind of recipe you can make entirely from tins and spices already in your cupboard. No coconut milk needed (though it’s better with it). One pan, 25 minutes, and it tastes like it took all afternoon.

Ingredients (serves 4)

• 2 x 400g tins chickpeas, drained and rinsed
• 1 x 400g tin chopped tomatoes
• 1 x 400ml tin coconut milk (optional but recommended)
• 1 large onion, diced
• 3 cloves garlic, minced
• Thumb-sized piece of ginger, grated (or 1 tsp ground ginger)
• 2 tsp curry powder
• 1 tsp ground cumin
• 1 tsp turmeric
• ½ tsp chilli powder (adjust to taste)
• 1 tsp garam masala
• 1 tbsp olive oil or vegetable oil
• Handful of fresh spinach (optional)
• Rice or naan to serve

Method

1. Fry the aromatics. Heat oil in a large pan. Add the onion and cook for 5 minutes until soft. Add garlic and ginger, cook for 1 minute until fragrant.
2. Add the spices. Stir in the curry powder, cumin, turmeric, and chilli powder. Cook for 30 seconds — the kitchen should smell incredible.
3. Add the liquids. Pour in the tinned tomatoes and coconut milk (or 200ml water if skipping coconut milk). Stir well and bring to a simmer.
4. Add the chickpeas. Tip in both tins of drained chickpeas. Simmer for 15 minutes uncovered, stirring occasionally, until the sauce thickens.
5. Finish. Stir in the garam masala and spinach (if using). The spinach will wilt in about a minute. Season with salt to taste.
6. Serve over rice or with naan bread. Most supermarket naan contains dairy — check the ingredients or scan it with Is It Vegan?. Chapatti is usually vegan.

Variations

Swap chickpeas for a tin of black beans or kidney beans. Add diced sweet potato with the onion for a heartier version (it will need 5 extra minutes to soften). For more heat, add a chopped fresh chilli or a teaspoon of hot sauce at the end.

Is curry paste vegan?

Most UK curry pastes (Patak’s, Sharwood’s) are vegan, but some Thai pastes contain shrimp paste. Always check the specific product. If you want a shortcut, use 3–4 tablespoons of a vegan curry paste instead of the individual spices.