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Vegan Chickpea and Ketchup Curry

Course Dinner
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Author Jenny


  • 2 tbsp avocado oil or cooking oil
  • 1 small yellow or red onion thinly sliced
  • 2 cm piece of ginger grated
  • Pinch of dried chili flakes
  • 2 cloves of garlic crushed
  • 1 can of tinned chickpeas rinsed
  • 2 tsp curry powder
  • Juice 1/2 lemon or substitute with 1 tbsp apple cider
  • Sea salt and ground black pepper for seasoning
  • 5 tbsp ketchup


  1. Heat the oil in a frying pan on medium-low heat. Add the onion and sweat for about 6-8 minutes until soft and golden. Don't rush this part.
  2. Stir in ginger and garlic and stir for a couple of minutes before adding the curry powder. Continue frying and stir for 2 more minutes.
  3. Add the chickpeas and tomato ketchup with a dash of water to loosen things up. You're trying to get the consistency of a sauce, so stir for 20 seconds before adding more water if needed.
  4. Simmer gently for 5 minutes, then add lemon juice. Taste and season with salt and pepper.
  5. Serve with instant or cooked rice, flash fried spinach or kale with lemon juice, with bread or pitta to mop up the juices.