Around £1 a serving: One Pan Chickpea Curry Recipes from Rukmini Iyer | Curry

Chickpeas are a pantry staple for me – they make a handy starting point for dinner when there isn’t much else in the house. Both of today’s incredibly delicious curries are based on spices and ingredients from the cupboard, with luscious fresh vegetables added to add flavor and interest. The richly spiced malai chickpea curry from a tin feels truly indulgent, thanks to the addition of fresh cream, while the vegan chickpea, cauliflower and coconut curry is fresh and light, finished with lime juice to balance out the milk coconut.

Chickpea, cauliflower and coconut curry

This curry is even better reheated and served the next day.

Homework 15 minutes
Cook 30 minutes
It serves 4

2 tablespoon of neutral oil
teaspoon cumin seeds
1 onion
peeled and finely chopped
Fresh ginger 5 cm piecepeeled and grated
2 garlic clovespeeled and grated
1 grocery store teaspoon ground cumin
1 grocery store
teaspoon ground coriander
teaspoon ground turmeric
teaspoon crushed chiles
teaspoon sea salt flakes
1 can of 400 g of coconut milk

1 cauliflowercut into small florets
1 can of 400 g of chickpeasdrained and rinsed
100g of spinach
juice of 2 limes

Put the oil in a large saucepan over medium heat, then add the cumin seeds and fry for 30 seconds. Add the onions and cook, stirring, over medium-low heat for 10 minutes, until golden. Add the ginger, garlic, cumin, coriander, turmeric, chili, and salt, reduce heat to a simmer, and sauté for two more minutes.

Add the coconut milk, then add the cauliflower and chickpeas, and bring to a boil. Reduce heat to a simmer and cook for 15 minutes, until cauliflower is cooked through. Add spinach and cook for two more minutes, until wilted.

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Turn off the heat, let the curry sit for 10 minutes, then add the lemon juice, and taste and adjust the salt in the sauce, if necessary. Serve hot with rice and/or flatbreads on the side.

malai chickpea curry

Rukmini Iyer's Malai Chickpea Curry.

Homework 15 minutes
Cook 60 minutes
It serves 4 generously

2 tablespoon neutral oil
1 onionpeeled and coarsely chopped
1 green pepperstem, pith and seeds removed, pulp coarsely chopped
250 g chestnut mushroomscoarsely chopped
2 teaspoon ground cumin
1 grocery store teaspoon ground coriander
½ teaspoon ground turmeric
teaspoon ground ginger
teaspoon crushed chilesor to taste
1 teaspoon sea salt flakes
1 can of 400 g of chickpeas,
drained and rinsed
2 cans of 400 g of chopped tomatoes
150 ml of single cream

Heat oven to 200C (180C fan)/390F/gas 6. Pour oil, onion, pepper, mushrooms, spices, and salt into a large roasting pan, toss to coat, then roast for 15 minutes. .

Take the tin out of the oven, add the chickpeas, tomatoes and cream, and return to the oven for 40-45 minutes.

Remove and let sit for five minutes, then taste and adjust salt, if needed. Serve hot with flatbread or rice.

  • Rukmini Iyer is the author of The Roasting Tin series. His latest book is India Express: Fresh and Delicious Recipes for Every Day, published by Square Peg at £22. To order a copy for £19.14 go to

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