Waitrose and Partners
Chickpea curry with red onion raita

Chickpea curry with red onion raita

An aromatic, protein-packed vegetarian curry that contains 3 of your 5 a day.. 

4 out of 5 stars(1) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook30 mins
  • Total time40 mins
  • Plusstanding

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 2 tbsp Vegetable oil
  • 1 red onion, chopped
  • 2 clove/s garlic, crushed
  • 10g fresh root ginger, peeled and cut into matchsticks
  • ½ tsp ground turmeric
  • 1 tsp Cooks’ Ingredients Garam Masala
  • 160g tomatoes (about 2 medium-sized), chopped
  • 400g can chickpeas, drained and rinsed
  • ½ unwaxed lemon, zest of all and juice of 1/4
  • 100g Alpro Greek Style Plain yogurt alternative
  • 1 handful coriander leaves, to serve
  • 1 pinch chaat masala (optional)


  1. Heat the oil in a large saucepan or sauté pan over a medium-high heat. Set aside 1/4 of the red onion for the raita, then thinly slice the rest and add to the pan with a pinch of salt. Fry for about 8 minutes, stirring regularly, until starting to take on some colour.

  2. Add the garlic and ginger to the pan and fry for 2 more minutes, then add the turmeric and garam masala and cook for 1 minute, stirring regularly. Add the chopped tomatoes and fry for another 1 minute, then add the chickpeas and 300ml water. Bring to the boil, then simmer for 15 minutes, until the chickpeas are coated in a sauce. Squeeze in the juice of 1/4 lemon and take off the heat; stand for 5 minutes

  3. As the curry is simmering, finely slice the reserved 1/4 red onion and put in a bowl with the lemon zest and a pinch of salt. Stir in the yogurt alternative. Serve the curry with the raita, coriander leaves and a pinch of chaat masala scattered over the top (if using) and flatbreads alongside, if liked.


Typical values per serving when made using specific products in recipe


1,541kJ/ 369kcals



Saturated Fat












Book a slot to see product availability at your nearest Waitrose & Partners store

Book a slot
Rating details

Rate this recipe

Select your rating

Overall rating (4/5)

4 out of 5 stars1 rating