Kitchen School: Classic Chickpea Curry

Cook, spice and savour your own Chickpea Curry!

Looking for a comforting, nutritious meal that's full of flavour and easy to recreate at home? Join us at the Kitchen School on Wednesday 21 October 2026 and learn how to make a delicious Chickpea Curry that is perfect for busy student life.

Whether you're new to cooking or simply looking to add another reliable recipe to your repertoire, this hands-on session will guide you through each step, helping you build confidence in the kitchen while creating a warming curry packed with aromatic spices and wholesome ingredients.

With Kitchen School you'll pick up practical cooking tips, learn useful techniques, and leave with a tasty recipe you can make again and again. Plus, it's a great opportunity to meet other students who enjoy good food and want to develop their culinary skills.

On the Menu: Chickpea Curry

This vegetarian curry is packed with flavour, nutritious ingredients, and plenty of warming spices. It's affordable, easy to adapt, and perfect for batch cooking.

The Recipe

Cooking Time:

15 minutes prep

25 mins cooking

Serves:

4 people

Ingredients

For the paste

• 2 tbsp oil
• 1 onion, diced
• 1 tsp fresh or dried chilli, to taste
• 9 garlic cloves (approx 1 small bulb of garlic)
• thumb-sized piece ginger, peeled
• 1 tbsp ground coriander
• 2 tbsp ground cumin
• 1 tbsp garam masala
• 2 tbsp ground cumin
• 2 tbsp tomato purée

For the curry

• 2 x 400g cans chickpeas, drained
• 400g can chopped tomatoes
• 100g creamed coconut
• ½ small pack coriander, chopped, plus extra to garnish
• 100g spinach

To serve

cooked rice and/or dahl

Method

STEP 1
To make the paste, heat a little of the 2 tbsp oil in a frying pan, add 1 diced onion and 1 tsp fresh or dried chilli, and cook until softened, about 8 mins.

STEP 2
In a food processor, combine 9 garlic cloves, a thumb-sized piece of peeled ginger and the
remaining oil, then add 1 tbsp ground coriander, 2 tbsp ground cumin, 1 tbsp garam masala,
2 tbsp tomato purée, ½ tsp salt and the fried onion. Blend to a smooth paste – add a drop of water or more oil, if needed.

STEP 3
Cook the paste in a medium saucepan for 2 mins over a medium-high heat, stirring occasionally so it doesn’t stick.

STEP 4
Tip in two 400g cans drained chickpeas and a 400g can chopped tomatoes, and simmer for 5 mins until reduced down.

STEP 5
Add 100g creamed coconut with a little water, cook for 5 mins more, then add ½ small pack chopped coriander and 100g spinach, and cook until wilted.

STEP 6
Garnish with extra coriander and serve with rice or dhal (or both).

Ready to put your cooking skills to the test?

Join us on Wednesday 21 October and learn how to create this delicious Chickpea Curry from scratch in a fun, friendly environment. You'll gain practical cooking skills, discover new flavours, and enjoy a meal you've made yourself.