Written by Hayley in Gluten Free

Chickpea curry was one of our staple week day dishes when we all lived at home. I used to moan at the big chunks of ginger Mum would put it but apart from that we all loved it! You’ll see in my own version I opt for grating the ginger in! Mum has the recipe cut out from a magazine and stuck into her recipe book, she seems to think it was when they were trying to promote dairy produce and so they brought out a little magazine of recipes. It’s a vegetarian dish and has cottage cheese stirred into it which may sound slightly peculiar but it is delicious, trust me. Mum used to keep some of the cottage cheese back and put a dollop on the top of everyone’s curry when she was serving it, making it extra special!


Serves 6

1 onion
2 cloves of garlic crushed
2cm ginger grated
2 tsp turmeric
1 tsp chilli
1 tsp ground cumin
1 tsp ground coriander (or a handful of fresh coriander)
1 red pepper
2 sticks of celery
400g tin of chickpeas
400g tin of chopped tomatoes
200g cottage cheese
Rice or naan to serve


  1. Chop the onion, crush the garlic and grate the ginger and sauté in the oil over a medium heat until the onion becomes translucent. Add in the chilli powder, ground cumin, ground coriander and turmeric to the pan and stir well so that the spices coat the onion, garlic and ginger.
  2. Chop the pepper and celery and add to the pan and cook for 10 minutes, stirring occasionally so they don’t burn.
  3. Add the tin of chickpeas and chopped tomatoes to the pan and stir. Bring to the boil and then allow to simmer for about 20 minutes.
  4. Just before serving, add the cottage cheese to the pan and stir in. Allow to cook for a further 2 minutes then serve with some rice or naan bread.




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