Chickpea and Mixed Vegetable Curry

This recipe is a lovely satisfying alternative to meat based curries and should not be treated as something for vegetarians only. You can adapt the same recipe to add different vegetables such as cauliflower. If you can’t live without meat and fish, thrown in a few shelled fresh prawns at towards the end of the cooking time.

Origin: India (ish)
Heat Rating: mild to medium
Serves 6 Preparation time: 10mins
Cooking time: 25-30mins
Level of Difficulty: Moderate

Serves6 Origin India
Preparation 10mins Heat rating (Medium)
Cooking 25-30mins Ease (Easy)
Vegetarian Yes


5 Green Cardamom pods
Ό - ½ tsp Cayenne Chilli powder
1 ½ tsp Ground Coriander
1 tsp Brown mustard seeds
2 Tbsp Ground Turmeric
2 medium onions – chopped
4 cloves garlic - chopped
2 tbsps cooking oil
2x 240g tinned tomatoes - chopped
3 carrots - chopped
400g pumpkin – roughly chopped
1 large sweet potato
750ml vegetable stock
150g small mushrooms
2x 400g tinned chickpeas- drained
250g greek yogurt
handful of fresh coriander (optional)


Pour oil into a large casserole heat over a medium high heat. Split the cardamom pods and the pan along with the mustard seeds. Add onions, and garlic, cook slowly until onions and garlic are soft and translucent and honeyed. Add the coriander, turmeric, and chilli powder. Sizzled for 2-3mins, now add chopped carrots and continue cooking over a low heat 4-5 mins.
Add the tomatoes, pumpkin and sweet potato to the pan. Sit and add the stock. Turn up the heat, bring to the boil and skim off any orange froth, turn the heat down and simmer. The vegetables should be tender not broken. Season with salt to taste and a good pinch of sugar. Add chickpeas and the mushrooms. Simmer till the mushrooms are softened and the chick peas heated through. Finally stir in the yogurt (do not boil as the yogurt can split). Turn off the heat and add the fresh coriander if using.
Serve with basmati rice

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