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Vegan Chickpea Curry

Vegan Chickpea Curry
Writer and expert2 years ago
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  • 250ml Mighty
  • 1 can chickpeas
  • ½ onion, chopped
  • 1-2 tbsp soy sauce
  • 125g tomatoes, roughly chopped
  • 125g fresh basil
  • The juice of half a lime (you can use the other half for garnish!)
  • Salt and pepper to season!

To serve:

  • Rice (around 90g per person)



  1. Bring rice to the boil, salting the water for a lil’ bit of bonus flavour.
  2. Chop onions and basil and fry off in a pan – add some lime juice for extra zing and cook on a low heat for 5 mins adding the garlic for a further 1 min.
  3. Add the, stirring frequently before adding a pinch of salt.
  4. Drain and rinse the chickpeas before whacking ‘em in. Cook on a medium heat for 5 mins which should bring it to a boil.
  5. Add in your chopped tomatoes, soy sauce, lime juice, and MORE basil.
  6. Give it a lil’ taste test, adding extra seasoning if needed.
  7. Once the rice is done, (hopefully fluffy) plate up with your curry and serve!
Writer and expert
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