Chickpea curry

Necessity is indeed the mother of invention.  Post holiday, I’ve ordered groceries online, which will be delivered later this evening.  Whilst I did a quick shop on Saturday morning to sort us out for the weekend, in my haste, I didn’t think too far ahead to today.    I raided my pantry last night before pulling together a meal plan for the week.  A can of chickpeas, aubergine from the garden, courgettes and some potatoes – a quick, easy curry came to mind.  This curry doesn’t have much gravy, but is full of flavour.  Serve with brown basmati rice, aubergine pickle (I used Patak’s brand) and poppadoms for crunch.  Perfect for Meatless Monday.


  • Fry lite spray
  • 2 shallot, peeled and sliced
  • 2 cloves of garlic, peeled and chopped
  • 1 inch ginger, peeled and grated
  • 1 tsp mustard seeds
  • a handful of curry leaves
  • a 400g can of chickpeas, drained and rinsed
  • 2 tbsp puy lentils, rinsed
  • 1 small aubergine, cut into chunks
  • 1 courgette, diced
  • 3 new potatoes, diced
  • 1 tbsp curry powder
  • 1/2 tsp turmeric powder
  • 1 tsp chilli powder
  • 2 tbsp tomato pureé
  • 2 cups of water
  • salt to taste
  • a handful of chopped coriander for garnish


  1. Heat a heavy-based pan on the stove
  2. Spray some Fry Lite onto the pan and sauté the shallots for a minute, followed by the garlic and ginger for 30 seconds
  3. Add the mustard seeds and curry leaves to the pan and sauté until fragrant (about 30 seconds)
  4. Add the rest of the ingredients (except the coriander) into the pan and leave to cook for 30 minutes over medium heat
  5. Once cooked, check for seasoning and take the pan off the heat.  Garnish with freshly chopped coriander before serving



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