Chickpea Curry with Tomato & Chilli Chutney

  • 15 Minutes
  • Serves 4
  • Vegan

Enjoy this quick vegan-friendly curry with a cheeky chilli kick, that uses our Tomato & Chilli Chutney.


  • 1 TBSP oil
  • 1 onion chopped
  • 1/2 tsp salt
  • 1/4 tsp turmeric
  • 3 tbsp tomato and chilli chutney
  • 400g tin chickpeas
  • pinch of masala
  • pitta bread or basmati rice to serve


  1. Heat a deep lidded saucepan or a medium sized wok and add the oil. Fry the onions until the onions are caramelised
  2. Add the salt, turmeric and chutney. Cook the sauce until it begins to thicken.
  3. Add 4 tablespoons water and stir. Then tip in the chickpeas and mix. Mash a few of the chickpeas while cooking. Cover and simmer for 5 minutes. Then add the masala. Cook for another minute.
  4. Serve with pitta breads or plain basmati rice.

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Our range of more than 50 jams, chutneys and sauces are produced in Yorkshire using only the finest ingredients, where possible locally sourced.

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