Chickpea tandoori curry with broccoli rice (Ve)

Chickpea tandoori curry with broccoli rice (Ve)

Now that the weather has gotten a little chillier, I tend to go for spicy foods to offer myself a little extra heat! This vegan chickpea tandoori curry recipe really hits the spot on a cold Autumn day so I recommend trying it out- it’s really simple and easy to make, and cheap too so you won’t be breaking the bank for this!

chickpea tandoori curry recipe


This vegan chickpea tandoori recipe makes around 4-5 portions but even if I’m just cooking for myself I tend to make the same amount as I tend to freeze separate portions in tupperwares to defrost at a later date- it’s so convenient when you can’t be bothered to cook after a long day at work, you’ll thank yourself later!

You can substitute the vegetables with whatever you have in the fridge, I reckon aubergine would go lovely in this! You could also use lentils or white kidney beans instead of chickpeas to mix it up a bit.








For this chickpea tandoori curry recipe, I used Cofresh forzen garlic and ginger cubes as they’re so convenient to have, but you can use fresh garlic/ginger instead.

For more curry recipes check out these links:

Tandoori Chickpea and Broccoli Curry Recipe

A quick and tasty curry- perfect vegan dinner option for those chilly Autumnal night

Course Dinner
Cuisine Indian
Keyword chickpea curry recipe, tandoori curry, Vegan chickpea coconut curry
Prep Time 15 minutes
Cook Time 29 minutes


For the curry

  • 1-2 tbsp olive oil
  • 1 red onion, chopped
  • 1 tin chickpeas
  • 1 cube Frozen Cofresh garlic and ginger cube
  • 1 tin chopped tomatoes
  • 1/2 tin coconut milk
  • 2 large handfuls spinach
  • 1 tbsp tandoori powder
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 1/2 lemon's juice, squeezed
  • 1/2 tsp ground turmeric
  • 1/2 cup hot water
  • 1 potato, sliced into eights
  • 1/2 tsp brown sugar or agave syrup
  • salt and pepper to taste

For the rice (serves 4-5)

  • 1 cup rice, rinsed
  • 2 cups water
  • 1.4 tsp salt
  • 1/4 broccoli, cooked and chopped
  • 1 reduced sodium veggie stock cube (optional)
  • 1 tbsp tomato purée


For the curry

  1. Heat a large pot on medium heat. Add 1 tbsp of olive oil.

  2. Once the oil has heated (it will become more runny), add all the spices/curry powder/garam masala. Lower the heat and add a splash of water if necessary.

  3. Add the chopped red onion, potato and Cofresh garlic and ginger cube if you have it, or a crushed garlic clove/grated fresh ginger.

  4. Add the chopped tomatoes, chickpea and tomato purée and the 1/2 cup of boiling water.

  5. Turn up the heat to high until the mixture boils. Add the sugar/syrup and salt and pepper to taste.

  6. Cover and leave to simmer for 20 mins

  7. Take off the lid and add the half tin of coconut milk and spinach. Leave to simmer uncovered for a further 5-10 mins until you get a thick and creamy consistency of the curry.

For the rice

  1. Boil water in a kettle then pour 4 cups of hot water into a medium pan on high heat.

  2. Once the water is bubbling, add the rice you rinsed earlier along with the seasoning and optional stock cube

  3. Reduced the heat to a simmer and place the lid on top. Simmer for 12-15 mins until soft and all the water has been absorbed- If the rice has cooked but there is water still in the pan, you could pour the rice into a sieve.

  4. Stir through the cooked and chopped broccoli to the cooked rice



  1. Tula Neocleous
    November 5, 2019 / 7:58 am

    Wow what a great and simple recipe. I’m defiantly adding aubergine, thanks for the suggestion!

  2. Lauren
    August 27, 2020 / 7:18 pm

    This was a wonderful recipe! I added mushrooms because I had some around and used a sweet potato for my potato. Absolutely scrumptious flavors. Thank you!

    • basilandvogue
      August 27, 2020 / 8:21 pm

      I’m glad you enjoyed it! I might try it with mushrooms too!

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