Chickpea and Pomegranate Curry

Helena Rose

Chickpea & Pomegranate Curry
Prep Time: 10M
Cooking Time: 25M
Serves: 4

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1 tbsp olive oil

2 shallots

1 garlic clove

1 tsp minced ginger (2cm ginger, peeled and chopped)

2 tsp garam masala

1 tsp turmeric

Pinch sea salt

1 can chopped tomatoes

1 tbsp tomato purée

1 can chickpeas, rinsed and drained

1 can coconut milk

To serve:

Squeeze of lime

Fresh coriander

Spoonful of pomegranate

Handful flaked almonds


This delicious, nutritious chickpea and pomegranate curry from Helena Rose is everything you need to feed the family on a budget.

Total time: 35 minutes


  1. Heat a large pan over a medium heat and add 1 tbsp olive oil. Cook the shallots, garlic and ginger for 4 minutes, stirring occasionally.
  2. Add garam masala, turmeric, salt and pepper and stir to combine, leave for 1-2 minutes.
  3. Add the chopped tomatoes and tomato purée and stir, leave on a simmer for 5 minutes.
  4. Next, add the chickpeas and coconut milk and stir to combine. Leave to simmer for 20 minutes with the lid on.
  5. If you’re experiencing a flare of symptoms, you could transfer half the mixture to a food processor and pulse a few times until smooth.
  6. To serve, divide between two bowls and top with coriander, pomegranate, flaked almonds and a squeeze of lime juice. I like to serve mine with rice (brown or white) or roti.
  7. Store leftovers in an airtight container in the fridge for up to 3 days.

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