Main Meals

20-minute chickpea curry

20 minutes

This creamy, spicy chickpea curry is super-easy to make and is budget-friendly!

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  • oil, for frying
  • 1 onion, chopped
  • 1 cinnamon quill
  • 1 t yellow mustard seeds
  • 2 T Woolworth's masala paste
  • 1 x 400 g can Woolworths Indian style tomatoes
  • 1 x 400 g can chickpeas
  • 1 x 400 ml can coconut milk
  • salt and pepper, to taste
  • rice, cooked, for serving
  • coconut flakes, for serving
  • fresh coriander, for serving
@wwtaste♬ Happy Summer - Vin Music

1. Cook the onions in a little oil until translucent. Add the cinnamon, mustard seeds and masala paste and cook until fragrant.

2. Add the tomatoes and drained chickpeas and cook for 5 minutes. Add the coconut milk and stir.

3. Serve with the rice, coriander and coconut flakes.

Find more canned food recipes here. 

Videography and photography: Shavan Rahim

Clement Pedro

Recipe by: Clement Pedro

Clement Pedro strikes a balance between rib-sticking fare you can really get stuck into and experimental recipes that take accessible ingredients to next-level status. Clem can do pretty much anything – and so can you with his recipes.

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