This tomato & chickpea curry is made with fresh ginger, garlic, black mustard seeds and fruity tamarind, and is served alongside homemade chapatis, made with chickpea flour.

Serves: 2 | Cook Time: 30 mins | Calories: 540 | Type: Vegan + Gluten-Free


  • 240g chickpeas (drained)
  • 100g chickpea flour
  • 2 garlic cloves
  • 4cm fresh ginger
  • 1 red onion
  • 80g spinach
  • 4 tomatoes
  • 1 tsp tamarind paste
  • 1 tsp black mustard seeds (mustard)
  • 2 tsp curry powder
  • 20g creamed coconut

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.


  1. Boil a kettle. Finely crush or chop the garlic, peel and finely chop the ginger and finely slice the red onion. Dice the tomatoes.
  2. Heat a medium-sized pan with 2 tsp oil on a medium heat. Add the garlic, ginger and mustard seeds for 1 min, then add the onion and cook for 5 mins until softened.
  3. Drain the chickpeas. Add the chickpeas, tomatoes, spinach, tamarind paste and curry powder to the onions with 50ml water, stir well and cook for 10-15 mins. Season with sea salt and black pepper.
  4. Meanwhile, to make the two chapatis; in a bowl mix the chickpea flour with 2 tsp oil and 180ml cold water and a pinch of sea salt, mix well to combine.
  5. Heat a frying pan with 1 tsp oil on a medium-high heat and pour half of the chickpea batter into the pan and cook for 2-3 mins each side until golden brown. Repeat with the remaining batter.
  6. Boil a kettle. Dissolve the creamed coconut in 20ml boiling water to make a sauce.
  7. Serve the chickpea curry on two warm plates, drizzle over the creamed coconut sauce and serve alongside the homemade chapatis.