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Quick Chickpea Curry

When you fancy a vegetarian curry but have little time to prepare one from scratch, use my Coconut and Almond Masala with tinned chickpeas to create a speedy curry which is god-sent. Serve with plain boiled Basmati rice. Add a small potato or even a seasonal squash to give the curry depth and flavour.


  • Badu’s Authentic Mild/Medium Coconut and Almond Masala kit
  • 2 Medium sized potatoes (400g) OR ½ squash
  • 1 Tin / 400g unsalted chickpeas
  • Handful chopped Coriander


  1. Remove the fruit and nut bag from the Coconut and Almond Masala kit (keep the masala container; you’ll need it next), then add the kit to a large pan and heat the masala for 1minute to get the spices cooking.
  2. Fill the empty masala container with hot water and add to the pan. Continue cooking on a medium/low heat for 5 further minutes.
  3. Add the potatoes/squash. Cook for a few minutes.
  4. Now add the chickpeas and and leave to simmer for 5 minutes.
  5. Sprinkle chopped coriander and the fruit and nuts.
  6. Serve over a bed of plain boiled rice.

Time – 15 minutes

Serves 4