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Chickpea and Almond Curry Recipe




  • 2 onions, sliced
  • 4–5tbsp olive oil
  • 2tsp garam masala
  • 1tsp ground turmeric
  • 1tsp ground coriander
  • 1tsp ground cumin
  • 1tsp chilli flakes
  • 60 g fresh ginger
  • 2 garlic cloves, finely choppedv
  • 2 x 400g cans chopped tomatoes
  • 2 x 400g cans chickpeas, drained and rinsed
  • 2tbsp good-quality tomato ketchup
  • 80g ground almonds
  • chopped fresh coriander leaves
  • 1 red chilli, deseeded and sliced, to garnish

To serve

  • Chapatis, mango chutney and vegan coconut yogurt


Preheat the oven to 190°C, gas mark 5. Scatter the onion slices over the base of a deep sheet pan and drizzle with the olive oil.

Add the garam masala, turmeric, ground coriander, cumin and chilli flakes. Stir to coat the onions in the spices. Roast for 10 minutes.

Peel the ginger and cut it into julienne. Remove the pan from the oven and add the ginger and chopped garlic. Stir in the chopped tomatoes, chickpeas, tomato ketchup and ground almonds.

Return the pan to the oven and cook for about 20–25 minutes, until the sauce is lovely and thickened. Garnish with chopped coriander and red chilli slices.

Serve with chapatis, mango chutney and vegan coconut yogurt.

Recipe courtesy of The Really Hungry Vegan Student Cookbook published by Ryland Peters & Small. Photography © Ryland Peters & Small.


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