Chickpea Curry and Chips: Family Favourites, Reimagined #3
For the third instalment in our Family Favourites, Reimagined series, we’re tackling a true comfort classic: curry and chips. This month, we’re swapping takeaway for homemade with our Chickpea Curry and Chips — a plant-forward, affordable twist that’s just as satisfying as the real thing.
A fakeaway favourite made better
Curry and chips is one of those timeless comfort dinners, but it doesn’t have to come from the chip shop to hit the spot. Our version uses chickpeas to bring warmth, texture, and protein, paired with oven chips for ease. It’s a Fakeaway that fits your weeknight, your budget, and your goals to eat a little more sustainably.
You’ll find it in this month’s Fakeaway meal plan, alongside our Tasty Burger and Chips and Mushroom Shawarma Pittas — a trio of recipes designed to make staying in feel like the best kind of treat.
Why we love it
💚 Healthier – you know exactly what’s in it
💶 Cheaper – chickpeas cost far less than a takeaway order
😋 Satisfying – warm, crispy, comforting and full of flavour
It’s a small switch that makes a real difference for your health, your wallet, and the planet.
Our Family Favourites, Reimagined series
We all have our go-to recipes — the ones we repeat without thinking. This series is about taking one of those family favourites and reimagining it with a plant-forward twist. The aim isn’t to change everything overnight, but to make one simple swap at a time that feels natural, not forced.
So far, we’ve swapped:
Spaghetti Bolognese → Lentil Spag Bol
Shepherd’s Pie → Shepherdless Pie
Curry and Chips → Chickpea Curry and Chips
Each reimagined recipe keeps the comfort you love, while making small changes that add up to something bigger.
Chickpea curry and chips
🔪 Prep Time: 5 mins
👩🍳 Cook Time: 25 mins
👥 Serves: 4
Ingredients (6):
1 tbsp neutral oil
1 bag chips
2 tbsp curry paste
4 tbsp red lentils
1 tin of coconut milk
1 tin of chickpeas
Method
Chips in oven: Bake frozen chips at 200°C (fan 180°C) for 20 - 25 mins until golden and crisp. Air fryer: Cook at 200°C for 15 - 20 mins, shaking halfway.
1 bag chips
Heat the oil in a deep frying pan or wok. Stir in the curry paste and fry for 1 min. Add the lentils, stir to coat in the paste, then pour in the coconut milk and the entire contents of the chickpeas. Bring to the boil, then simmer for 15 mins.
1 tbsp neutral oil
2 tbsp curry paste
4 tbsp red lentils
1 tin of coconut milk
1 tin of chickpeas
Taste and check the seasoning, then pile hot chips onto plates and spoon over the curry sauce. Garnish with fresh coriander and lime wedges if you have some.
Try the full Fakeaway plan
Explore all three recipes in the Feeds app and start your Fakeaway week at home. Save the plan, add it to your smart shopping list, and tweak the servings to suit you.
📲 Download the Feeds app to get the full recipe and discover more plant-forward swaps.