Tomato, Chickpea & Ricotta Curry PLUS two sides

by Collette White | 22 October, 2019

Good Afternoon friends & Happy Tuesday! I hope this finds you all well!

A few weeks ago my 2nd eldest daughter, Miss 15, requested to become a Pescatarian (Vegetarian plus seafood) around the same time my hubby was diagnosed with a health issue that has him not being able to eat meat (beef, lamb, pork) for 12 months – he can still eat chicken, turkey and seafood. So you’ll probably find a slight direction change for those that follow my posts of my weekly meal plan plus hopefully some new recipes (like this one) too! Miss 15 and I made this last week and it was thoroughly loved and SO easy, I couldn’t wait to share it with you. I hope you love it as much as my family!

Tomato, Chickpea & Ricotta Curry


1 tblspn oil of choice

4 cloves garlic – diced / crushed

1 large brown onion – finely diced

1 large red capsicum – finely diced

1 large green capsicum – finely diced

½ tblspn turmeric powder

½ tblspn coriander ground

½ tblspn cumin ground

1 tspn chilli flakes (optional)

¼ tspn black pepper

¼ tspn salt

6 large tomatoes – roughly diced

3 tins chickpeas – drained and rinsed well

½ cup passata

280g baby spinach

375g ricotta


Place oil into a large saucepan and heat over a medium heat.

Add the garlic, onion and both capsicums and stir for 2-3 minutes until softened and fragrant (be careful not to burn this).

Add the turmeric, coriander, cumin, chilli (optional), salt and pepper and stir for a further minute.

Add the tomatoes, chickpeas and passata. Turn heat to high and stir for 2 minutes.

Reduce heat to low, place the lid on and simmer for 5 minutes.

Remove lid, leave heat at low, add baby spinach and stir for 1 minute.

Add the ricotta, mix gently but thoroughly until combined and warm.

Serve immediately with savoury rice and fresh yoghurt on the side.

Savoury Rice


2 cups basmati rice

½ bunch flat leaf parsley – finely shredded

50g butter

zest of 1 medium lemon

good pinch salt


Cook rice as per packet, drain well and set aside in a large bowl.

Whilst the rice is still warm add the remaining ingredients and combine thoroughly, until the butter is melted.

Set aside to serve.

Fresh Yoghurt


500g Greek yoghurt

1 long cucumber – finely diced

10-12 mint leaves – finely shredded


Place all ingredients into a medium bowl.

Cover and refrigerate until ready to serve.


  • If you can’t have RICOTTA you can leave this out completely OR swap it for coconut cream – both of these options will be equally as delicious!
  • GREEK YOGHURT can be swapped for Natural Coconut Yoghurt 
Wishing you a truly wonderful week ahead! I look forward to connecting with you more again soon.
Take Care of You,