Chickpea Curry with Coconut Chutney

Chickpea Curry with Coconut Chutney

This version of chana masala is super simple and delicious, and because it’s protein-rich and full of complex carbohydrates, it’s a perfect postexercise meal.

Serves 4


  • 1 tbsp sunflower oil
  • 1 large onion, finely chopped
  • 1 tsp ground turmeric
  • 25g (0.8 oz) fresh ginger, grated
  • 2 medium green serrano chillies, deseeded and finely chopped
  • 2 garlic cloves, finely chopped
  • 1 x 400g (14 oz) tin chickpeas, drained and rinsed
  • 1 tbsp garam masala or tikka masala curry paste
  • 1 x 400g (14 oz) tin plum tomatoes, chopped
  • Small handful of coriander, finely chopped
  • Salt

For the coconut chutney:

  • 75g (2.6 oz) desiccated coconut
  • 30g (1 oz) fresh coriander
  • 1 tsp coriander seeds
  • Zest and juice of 1 lime
  • ¼ tsp fine sea salt


  1. In a large heavy-based saucepan, heat the oil and add the onion, stirring occasionally until it softens, about 2-3 minutes. Then add the turmeric, ginger, chillies and garlic, and stir so that everything is covered in the oil and starts to cook.
  2. Now, add the chickpeas to the mixture, stirring well to incorporate. Cook for 2-3 minutes, then stir in the garam masala or tikka masala paste, the tomatoes and 200ml water and bring everything to a simmer. Cook for 30 minutes until the sauce has thickened a little. Stir in the coriander and taste for seasoning. While the chickpeas are simmering, make the chutney. Put the coconut, coriander, coriander seeds, lime zest and juice, salt and a tablespoon of water in a food processor and blitz until blended. Transfer to a bowl.
  3. Serve with flatbread or pitta, generous spoonfuls of the chutney and a wedge of lime

Recipe from Eat Bike Cook by Kitty Pemberton Platt and Fi Buchanan (published by Kitchen Press).