Omari McQueen's Chickpea Curry

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» Omari McQueen's Chickpea Curry

Omari is a vegan recipe developer, entrepreneur and Britain's youngest TV chef! Check him out at @omarimcqueen 

Serves 4

Preparation time: 45 minutes



  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 1 red pepper, deseeded and chopped
  • 3 white potatoes (about 450 g), peeled and cut into bite-sized chunks
  • 3 carrots, peeled and cubed
  • 400 g tin chickpeas, drained
  • 2.5 cm piece fresh ginger, peeled and finely grated
  • 2 garlic cloves, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1–2 tbsp mild curry powder
  • 1 vegetable stock cube
  • 1 tbsp tomato puree
  • Salt and black pepper


  1. Heat the oil in a saucepan over a medium heat. Add the chopped onion and red pepper and cook, stirring occasionally, for 5 minutes until softened.
  2. Stir in the potato chunks, chopped carrots, chickpeas, grated ginger, garlic, thyme and curry powder. Use the smaller amount of curry powder if you’d prefer a milder-tasting curry. Cook for another 2 minutes, stirring occasionally.
  3. Meanwhile, crumble the stock cube into 500 ml of just-boiled water until it dissolves. Stir in the tomato puree.
  4. Pour the stock into the pan and give everything a good mix. When it starts to bubble turn the heat down to medium-low, cover the pan with a lid and simmer for 15–20 minutes until the vegetables are tender when pierced with a fork. Season with salt and pepper to taste. Serve sprinkled with a little extra fresh thyme, if you like, with rice, roti or flatbreads.

TIP: Choosing wholemeal options, such as brown rice or roti made with wholemeal flour, is a heart-healthy habit.


Recipe from Omari McQueen’s Best Bites, Scholastic

Food photography by Xavier Buendia © Scholastic UK

Analysis per serve (1/4 of recipe)

Kcal Carbs (g) Fibre (g) Protein (g) Fat (g) Saturates (g) Sugars (g) Salt (g)
518 85 14 14 10 1.2 13 0.11

Analysis per 100g

Kcal Carbs (g) Fibre (g) Protein (g) Fat (g) Saturates (g) Sugars (g) Salt (g)
102 17 2.7 2.8 2 0.2 2.7 0.02

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