Butter Chickpea Curry

  • Post category:Recipes


Good source of plant protein, fibre  and vegetable serve

This Recipe is Great For....

….a lovely vegetarian twist on a popular butter curry and can easily be made using pantry staples.

Good for your budget and good for health.


  • 1 chopped onion
  • 1 chopped carrot
  • 1 tbsp olive oil
  • 2 cups of cubed pumpkin
  • 1 x 440g tin of chickpeas, drained & rinsed
  • 1 packet of frozen spinach
  • 1 butter chicken flavour sachet, I like Maggi brand
  • 1 x 440g tin of tomatoes
  • 2 tbsp cooking cream


  • Fry the onion and carrot in the olive oil until it is nice and soft. Add the cubed pumpkin, chickpeas and spinach.
  • Gentle fry a further 5 mins. Add the flavour sachet and simmer gently for 5 more minutes.
  • Add the tin of crushed tomatoes. Simmer 10 – 20 mins.
  • Meanwhile cook some rice. I prefer brown rice for the extra fibre and nutrients.
  • Adding a couple of cloves to the water gives it a nice flavour, and salt is unnecessary.
  • Add 1-2 tbsp of cooking cream to the curry.
  • Serve and enjoy!