Quick & simple chick pea curry

When you are hankering for a curry fix as I was today and want to make something quickly, and with ingredients you may already have on hand (these are what I had, so this is what you are getting) this is a very tasty and nutritious meal – you can adjust the chilli heat to suit – and you could also have this as an accompaniment to another (perhaps meatier?) curry. It looks good, tastes good and is ready in 30 minutes from go to whoa….try it and let me know what you think.



  • 1 tablespoon vegetable oil
  • 1 large onion sliced
  • 2 cloves garlic crushed
  • 1 teaspoon crushed ginger
  • 1 tablespoon cumin powder
  • 1 tablespoon coriander powder
  • 1 teaspoon turmeric
  • 3 or 4 small red chillis chopped (or to taste)
  • Sprig of curry leaves
  • 2 cans chick peas drained
  • 2 cans crushed tomatoes
  • Salt
  • Garam masala
  • Asafoetida
  • Coriander leaves to garnish


  • Fry onion and garlic in oil until soft; add ginger and cook for a minute or so more.
  • Add chilli, cumin, coriander, turmeric and fry until fragrant – a minute or so
  • Add curry leaves, stir and fry and until they start to pop
  • If the mixture is too dry and starts to stick add 2 tablespoons of water
  • Add chick peas and tomatoes – cook for about 15 minutes at a simmer
  • Add a pinch of asafoetida and half a teaspoon garam masala, stir and cook for another 10 minutes on low heat. Add salt to taste.
  • Serve with rice or naan; garnish with coriander leaves.

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