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When you’re craving a hearty homemade Indian dish, cook up this easy but gorgeous chickpea and mince curry.


  • 2 tbsps olive oil
  • 2 onions, chopped
  • 2 cm piece ginger, peeled, grated
  • 1 garlic clove, crushed
  • 1 tsp cumin seeds
  • 2 tbsps balti curry paste
  • 500 g beef mince
  • 400 g can chopped tomatoes
  • ½ tsp sugar
  • 400 g can chickpeas, drained, rinsed
  • 1 cup frozen peas, thawed
  • 2 tbsp lemon juice
  • Coriander leaves, steamed rice, pappadums, to serve

Heat oil in a large, heavy-based saucepan on high. Saute onion, ginger, garlic and cumin seeds 2 to 3 mins, until onion is tender.


Stir in paste and cook, stirring, 1 min, until fragrant.


Add mince. Cook 5 to 6 mins, until browned, breaking up with the back of a spoon.


Stir in tomato and sugar. Bring to boil. Reduce heat to medium. Simmer, covered, 15 mins.


Stir chickpeas, peas and juice through. Simmer 1 to 2 mins. Garnish with coriander and serve with rice and pappadums.

Photo: Bauer/Rob Shaw

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