Chickpea Curry with Cucumber

Chickpea Curry with Cucumber

25-minuterecipe Serves 4
The complex flavours of this delicious, protein-rich vegetarian dish is cooked with ginger, garlic and cayenne
25-minuterecipe Serves 4


1 tbsp
Great Value Vegetable Oil
1 sml
chopped onion
1 sml
1 clove
796 ml
Canned diced tomatoes
540 ml
Canned Chickpeas
1 tsp
Garam Marsala
2 Pinch
Cayenne pepper
1/2 cup
chopped fresh cilantro
1 cup
English Cucumbers
1 tbsp
Lemon Juice
2 Pinch
Table Salt


Prep: 10-minute | Cook: 15-minute
  • 1

    Heat a large frying pan over medium. Add oil, then onion, ginger and garlic. Stir-fry just until onion is soft, about 3 min. Add tomatoes, chickpeas, garam masala and cayenne. Bring to a boil, then reduce heat to medium. Gently boil until flavours develop, about 5 min. Stir in cilantro, cucumber, lemon juice and salt. Cook just until cucumber is hot, about 2 min. Serve with rice or naan.

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Last updated: August 28th, 2020

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