Chickpea vindaloo curry

Chickpea vindaloo curry

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  • 4
  • Easy
  • Carb Conscious Dairy free
  • 15 minutes
  • 20 minutes


  • 2 cloves garlic
  • 1 x 4 cm piece of ginger
  • 1 x 50 g sachet vindaloo curry paste
  • 1 x 400 g can of chickpeas
  • 1 x 400 g can of coconut milk
  • 200 g baby marrows
  • 200 g leeks
  • fresh coriander, to serve
  • poppadoms, to serve

Cooking Instructions

Finely chop the garlic and ginger.

Heat the olive oil in a pan and add the garlic, ginger and vindaloo curry paste. Heat through, then add the chickpeas and coconut milk and simmer for 10 minutes.

Slice the marrows lengthways and the leeks into rounds.

Add to the pan and simmer for 5 - 10 minutes.

Once the vegetables are cooked through, drain the chickpeas and add to the curry.

Serve with fresh coriander and poppadoms.

Discover more curry recipes here

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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