Chickpea Curry

Ready Steady Cook

I love buying cookbooks. Usually, I just flick through salivating but this year I made a resolution to try new recipes. My signature dishes are getting a bit meh so I recently bought Madeline Shaw’s Ready Steady Glow book. I fancied the chickpea curry but I didn’t have all of the ingredients so I adapted it slightly. Here’s how I made mine…



1 tbspn coconut oil

1 red onion sliced

3 garlic cloves crushed

400g can of chickpeas, rinsed and drained

100g frozen peas and sweetcorn mixed

1 tsp tumeric

1 tsp salt

1 tsp chilli powder

1 tsp garam masala

1 tsp ground cumin

Half a pack of cherry tomatoes

Handful of fresh coriander

2 tbspn Greek yoghurt


Heat the coconut oil in a wok on a medium heat, add the red onion and cook for five minutes.

Add the garlic and a tablespoon of water and stir-fry for 2 minutes.

Add the chickpeas, peas and sweetcorn, tumeric, salt, chilli powder, garam masala, cumin, coriander and tomatoes, plus 100ml of water. The recipe said 200ml water but I like a thicker gravy.

Cook for 20-25 minutes and serve with Greek yoghurt and fresh coriander. You can add rice if you want something a bit more substantial.

You can find more Madeline Shaw recipes here

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