Crispy Chik'n with Chickpea Curry

Crispy Chik’n with Chickpea Curry

Serves 2
30 mins

Love a vegan curry? Now you can elevate the humble chickpea curry with our plant-based chik’n cutlet for that extra bit of texture and protein.


  • 1 onion
  • 3 cloves garlic, finely chopped
  • 25g ginger, finely chopped
  • 1 Stick cinnamon
  • 6 smashed cardamom pods
  • 1 star anise
  • 5g black pepper
  • 2 tbsp tomato puree
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 2 tsp garam masala
  • 400g passata
  • 1 tin chickpeas
  • 100g creamed coconut
  • 1 veg stock cube


To garnish…

  • Pomegranate seeds
  • Fresh mint or coriander
  • Sliced red onion
  • Vegan yoghurt
  • Naan bread


  1. Drizzle a good glug of oil into a pan. Add the cardamom pods, cinnamon stick, star anise and black pepper. Cook for 60 seconds until everything crackles and smells great. Tip in the onions and cook over a medium heat for 5 minutes, season well with salt. Add the cumin, ground coriander and tomato puree. Cook for 2 mins.
  2. Pour a cup of boiled water into a measuring jug, add the creamed coconut and a veg stock cube.
  3. Add the veg stock and tinned tomatoes to the pan. Stir well and mix in the chickpeas. Cook for 5 – 10mins. Stir in the garam masala and keep on a low heat.
  4. Cook the cutlets according to package instructions. Remove from the oven and slice each one into 4.
  5. Now you’re ready to serve! Garnish with a warm naan bread, a dollop of yoghurt and a handful of fresh coriander or mint

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