Friday, 15 April 2016

Chickpea curry recipe: vegan, dairy free, soya free, syn free

This quick, easy and incredibly tasty recipe is vegan, dairy free, egg free and soya free - when I Instagrammed it I used the #veganuary hashtag and it got lots of interest, similarly in both my Slimming World and CMPA groups people were after the recipe.

I wrote that first paragraph back in January. And then abandoned this post - and to be honest a lot of the blog. Without wishing to jinx things, I do have a few posts lined up at the moment.

This recipe was supposed to be the Chana Masala from the Oh She Glows cookbook, and it is still loosely based on that. However, I did that food blogger thing of adding a bit of this, a bit of that - until it became a bit different. Then when I made it the second and third times I did it from memory rather than a recipe and we seem to have set on my recipe so I thought I'd take the opportunity to blog it.

Chickpea curry - dairy free, soya free, vegan
Syn free on Slimming World

Fry light spray (or coconut oil if you're not on Slimming World)
2 red onions
3-4 cloves of garlic
1 red chilli
Thumb sized piece ginger
3-4 carrots
2-3 sweet potatoes
2 - 400g tins chickpeas (if you're egg free, keep the water and use it to make awesome egg free meringues)
2 - 400g tins chopped tomatoes
1 400g carton passata
1.5tsp cumin seeds
1.5 tsp garam masala
1.5tsp ground coriander
1 tsp turmeric
If not feeding a baby - Half tsp salt
Large bunch coriander

Either by hand or in the food processor, peel and finely chop the onions, garlic, chilli (I deseed it as I'm feeding Harry too) and ginger
Peel and grate the carrots and sweet potatoes
Liberally spray a large pan with the Fry light - or add about a tablespoon of coconut oil and warm it so that it's liquid
Add the cumin seeds and fry gently until they start to pop
Add the garlic, chilli, ginger and onions and cook over a low heat for about 10 minutes, stirring regularly. The onion should be really soft and completely translucent
Add all the spices and stir well
Add the grated sweet potatoes and carrots, and both tins of chickpeas. Stir to make sure that everything is coated in the spice/ onion mix
Add the tomatoes and passata and stir well.
Bring to a gentle simmer, put a lid on the pan and leave for half an hour - 45 minutes
Top with lots of freshly chopped coriander and serve with rice or roti.

Quick, easy, and super healthy. What's not to like?

If that's piqued your interest in a dairy free or vegan curry - why not try one of these recipes from some other lovely bloggers too:

  • Over at The Veg space there's a lovely Swiss chard and new potato dhal that's ideal for those of us who are dairy free as it's packed full of calcium containing greens.
  • Recipes from a Pantry has a gorgeous looking Roasted pumpkin red thai curry  Do not that you'll want to omit the fish sauce if you're veggie or vegan. Bintu suggests simply and easily replacing it with extra lime juice
  • There's another Thai curry - this time green from Tin and Thyme - packed full of loads of lovely veggies and with my favourite cashew nuts too
  • Tinned tomatoes has a curry my hubs would love - Mushroom and potato 

I'm adding this post to Attachment Mummy's Friday fabulous linky...

Friday Fabulous

And A mummy too's Recipe of the week one too

Link up your recipe of the week


  1. Oh my goodness this looks delicious! I love chickpeas so will give this a go.

  2. What a great curry recipe! Love chickpeas in curries - yum x

  3. Thanks for sharing this Penelope - absolutely perfect for SW which I'm on at the moment too. Hope you're getting on well with it!

  4. Oooh this looks and sounds so good! We love curry so I know this would be a hit in our house! x #recipeoftheweek

  5. It looks delicious and I love that top photo with the orange and green together. I want curry now!

  6. Good post.I like potato curry. Thanks for sharing such a useful post.

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