Chana Madras (Chickpea Madras)
Chickpeas and red pepper in a tangy, medium hot madras sauce. A proper vegan curry that fills you up.
Made with Curry base sauce (onion and tomato) and Madras paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 mins
- LevelEasy
- Costabout £0.94 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a wide pan over a medium heat. Add the red pepper and cook for 4 minutes until just soft.
4 min - 2
Add your ready made madras paste (see the base recipe) and fry for 2 minutes, stirring, until it smells rich.
2 min - 3
Add the chickpeas, your ready made curry base sauce (see the base recipe) and the tomatoes. Stir well and bring to the boil.
- 4
Simmer for 15 minutes, uncovered, stirring now and then. Press a few chickpeas against the side of the pan to thicken the sauce.
15 min - 5
Stir in the lemon juice and coriander. Taste and serve with basmati rice or gluten free chapatis.
Tips
- Rinse tinned chickpeas well to remove the salty liquid.
- For extra body, mash a ladleful of chickpeas and stir it back in.
- Spinach or green beans can go in for the last 3 minutes if you want more veg.
Storing and freezing
Cool within 1 to 2 hours and keep in the fridge for up to 3 days. Freeze for up to 3 months. Reheat until steaming hot all the way through.
Questions
Is chana madras vegan and gluten free?
Yes. Made with the madras paste and curry base sauce it is vegan and free from gluten, dairy, egg and nuts. Check the label on the tinned chickpeas and tomatoes.
Can I use dried chickpeas?
Yes. Use 200 g dried chickpeas, soaked overnight and boiled for about 1 hour until soft, in place of the tinned ones.
Can I make it less spicy?
Yes. Add a spoon of coconut milk or a grated carrot with the pepper, which softens the heat without changing the flavour much.
More made with curry base sauce (onion and tomato)
Masala Shepherd's Pie with Peas and Spiced Mash
GFEFNFPrawn Mulligatawny Soup
GFDFEFMasala Mussels with Coconut and Curry Leaf
GFDFEFPotato and Cauliflower Vindaloo
GFDFEFSee every dish made with curry base sauce (onion and tomato)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.