Go Back
+ servings
Print Recipe
4.89 from 9 votes

15 minute creamy chickpea curry

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 2 people
Author: Becca Heyes


  • 1 tbsp oil
  • 1 medium leek
  • 1 bell pepper (I used yellow)
  • 4 medium mushrooms
  • 400 g tin chickpeas, drained (240g, or ~ 1 1/4 cups, when drained)
  • 400 g tinned tomatoes (~ 1 1/3 cups)
  • 2 tbsp tomato puree
  • 1 tbsp medium curry powder
  • Salt
  • Black pepper
  • 2 tbsp cream (skip for a vegan curry, or use vegan cream)
  • To serve: fresh coriander (cilantro) (optional)


  • Heat a dash of oil in a large frying pan over a medium-high heat. Halve the leek lengthwise, slice it thinly, and add it to the pan. Dice the pepper and mushrooms, and add those too. Cook for a few minutes, stirring regularly, until the vegetables are fairly soft.
  • Add the chickpeas, tomatoes, tomato puree and curry powder, and mix well. Turn the heat up high, and bring to a simmer. Season to taste, and allow to cook for another 5 minutes, or until the sauce has thickened to your desired consistency.
  • Add the cream if using, and serve topped with fresh coriander.