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Butterbean & Chickpea Curry

vegan butterbean chickpea curry recipe jay halford plant based cooking course


Butterbean & Chickpea Curry

This curry is awesome. A perfect one pot meal that is quick and easy to make and can also be made in bulk of used for a good freezer filler.

Makes 8 Portions
Total Time: 1hr
Plant based Cooking Course Jay Halford
Prep: 30min



  • For the curry paste, finely slice the red onion, finely mince the garlic and then peel and slice the fresh ginger and finely chop half of the red chilli removing the seeds.
  • Add the rapeseed oil to a pan and sweat the onions off for 2 minutes before adding the garlic, ginger and chilli.
  • Add in the tomato puree, a small amount of water and all of the ground spices.
  • Cook out the paste for a few minutes on a medium heat for a couple of minutes to really get those flavours cooked out and really coming through in the curry paste.
  • Place into the blander and blend to a smooth paste
  • When smooth add back into the pan
  • For the curry: Finely slice the peppers and add into the curry paste to wilt them down once they have softened slightly
  • Add in the chopped tomatoes and bring up to a gently simmer and leave for ten minutes string lightly every few minutes
  • Drain and rinse the butter beans and chickpeas and then also add them into the curry
  • Finish with the coconut milk and again bring up to a gently simmer
  • Add in the spinach and wilt
  • Once the spinach has wilted the curry is done


I recommend serving with cauliflower rice and the tomato and mango salsa from this course.

Download Recipe PDF

Butterbean and Chickpea Curry