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Free-from Chickpea Curry

Chickpea Curry

This super simple dairy-free chickpea curry from the coconut experts, Rebel Kitchen is such a doddle to make it will be on your plate in no time at all.

Dairy free chickpea curry from Rebel Kitchen


  • Splash of oil
  • 2 medium onions
  • 2 cloves of garlic
  • Pinch of salt
  • 1 tsp of cumin
  • 1 tsp of coriander 
  • 1 tsp of turmeric
  • 1/2 tsp of red chilli powder
  • 1 tin of tomatoes
  • 250ml of Rebel Kitchen Whole Mylk
  • 2 tins of chickpeas (drained)
  • Thumb of ginger (peeled and sliced)
  • 1/2 tsp of garam masala
  • Brown rice


Heat a deep lidded saucepan or a medium sized wok and add the oil. Fry the onions and garlic, until the onions are caramelised.

Add the salt, cumin, coriander, turmeric and red chilli powders. Mix for a minute and tip in the tomato.

Add 250ml of Rebel Kitchen Whole Mylk. Cook the sauce until it begins to thicken.

Add 4 tablespoons water and stir. Then tip in the chickpeas and mix. Cover and simmer for 5 minutes. Then add the ginger and the garam masala. Cook for another minute.

Serve with rice.