Chickpea & Tomato Curry

An inexpensive, healthy, simple and delicious curry that’s ready in under 15 minutes – something I threw together with a few ingredients in my cupboard.

This blog is venturing into new territory for me. For some time I’ve been feeling guilt when I eat meat. I enjoy chicken, pork, fish and the occasional piece of lamb. It’s something that really conflicts with my belief in being mindful and demonstrating compassion and care towards all sentient beings.

This came to a head last week when reading about the horrific actions and conditions at one of the UK’s biggest chicken processing sites, 2 Sisters. It got me thinking that I need to eat more vegetarian meals and move away from the “meat and two veg” mentality that plagues this country.

I therefore throught I’d blog my vegetarian meal ideas in the hope you can enjoy them too.


  • 1 x 400g tin of chickpeas in water
  • 1 x 400g tin of plumb tomatoes
  • 1 x 400g tin of chopped tomatoes
  • 1 x large red onion
  • 2 x cloves of garlic (or tsp of very lazy diced garlic)
  • 1 x 70g Patak’s curry paste pot of your choosing
  • 1 x 220g wholegrain rice & quinoa pouch (based on 2 servings)

Serves 2-4


  • Drizzle a little olive oil in a large frying pan or wok and place on a medium heat
  • Dice the red onion

Prep time – 2 mins


  1. With a little olive oil heated in your large frying pan or wok, add the diced onion and garlic and fry on a medium heat for 2-3 minutes, ensuring mixed thoroughly together.
  2. Open the can of chickpeas and drain off the water, then add to the pan.
  3. Add the curry paste pot (I used a Madras for a little spice).
  4. Mix well, ensuring the onions, garlic and chickpeas are adequately coated in the curry paste and leave on a medium heat for 2-3 minutes.
  5. Add the plumb tomatoes and chopped tomatoes, mixing all ingredients well.
  6. Leave on a medium heat for approximately 5 minutes, stirring occasionally and meanwhile prepare your rice.
  7. For best results, heat a little more olive oil in a large frying pan then add the wholegrain rice and quinoa, cooking on a medium heat for approximately 4 minutes.

Now all that’s left to do is scoop your delicious, nutritious, healthy meal onto your plate and dig in! It’s that easy!

I forgot to photograph the finished result – photos will be added next time I make the dish!

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