Mamak Chickpea Curry with Roasted Tomatoes & Curry leaf
by Shu Han Lee
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Easy
This versatile vegetarian curry recipe can be served as a main dish, or serve it as a smaller side dish, alongside a dish such as braised ox cheek.
This recipe was written by Shu Han Lee, food writer and founder of Rempapa sauces.
Ingredients for Mamak chickpea curry
- 1 tablespoons coconut or any neutral oil
- ½ jar of Rempapa Mamak Curry Leaf & Roasted Cumin spice paste
- 200ml full-fat coconut milk
- 1 tin chickpeas, drained
- two big pinch of sea salt, to taste
To finish
- 2 tablespoon coconut or any neutral oil
- 2 cloves garlic, sliced
- 1 large tomato, sliced or 200g cherry tomatoes
- handful of chopped coriander
- ¼ red onion, thinly sliced
How to make Mamak chickpea curry
- Over medium heat, gently fry Rempapa in 1 tablespoon of oil till fragrant - about 5 minutes. Add the coconut milk, 400ml water, season generously with salt and bring to a simmer. Tip in the chickpeas and let simmer, uncovered for 15 minutes.
- In the meantime, heat 2 tablespoons of oil in a separate frying pan over high heat. Add the garlic and fry till they turn into golden chips. Then add your tomatoes, spreading out so they roast and burst.
- Pour the roasted tomatoes - oil and fried garlic included - into the chickpea curry and stir through. Taste again for seasoning, adding more salt if necessary.
- Garnish with the chopped coriander and red onion to serve.
© Speciality Cooking Supplies Limited 2025
About the author
Shu Han Lee is a Singaporean cook, illustrator and designer. The Sunday Times named her as one of Britain's best food bloggers (www.mummyicancook.com), and she frequently hosts supper clubs, pop-ups and workshops. Born and raised in Singapore, Shu Han Lee now lives in London. She is a cookery writer and author of Chicken and Rice, Southeast Asian recipes from a London Kitchen. And she also runs her own business; rempapa.
