Recipes

20 MINUTE CHICKPEA CURRY

The best and best Chickpea Curry, created in twenty minutes. this may become one among your go-to dinners after you barely have time to cook! protein-free.

Ingredients


  • 2 tablespoons water, for sautéing or olive oil
  • 1 large onion, diced small
  • 3 cloves garlic, minced
  • 2 tablespoons mild curry paste
  • 1 can (14 oz) coconut milk full fat or light
  • 1 can (15 oz) chickpeas, drained and rinsed
  • juice from 1/2 lime
  • salt, to taste
  • 1 teaspoon sugar
  • 3/4 cup cherry tomatoes, sliced in half
  • 1 cup chopped fresh basil

For Serving:

  • 1 cup uncooked basmati rice
  • lime wedges
  • Optional: steamed kale, broccoli or cauliflower

Instructions

  • Get the rice cooking: Add 1 cup of rice and 2 cups of water to a medium saucepan, and bring to a boil. Once boiling, lower the heat to a simmer and cook for 15-20 minutes. While the rice is cooking, make the chickpea curry.
  • Make the Chickpea Curry: In a large pan, saute the onion and garlic in a few tablespoons of water (or olive oil) for about 5 minutes. Stir in the curry paste, then pour in the coconut milk and chickpeas. Bring to a boil, then simmer for about 10 minutes, stirring occasionally. Stir in the lime juice, salt to taste, sugar, cherry tomatoes, and chopped basil.
  • Serve: Fluff the rice with a fork. Serve chickpea curry with rice and another vegetable, if desired, such as steamed kale, broccoli or cauliflower, and lime wedges. Would also be wonderful with Easy Vegan Naan on the side.

Notes

  1. You may use full fat or light coconut milk here. Full fat coconut milk will obviously make the dish creamier and richer, but both are good options. 
  2. The kind of curry paste you use will make all the difference here, so make sure to use a good quality brand. I love Patak’s Mild Curry Paste and it was so easy to order from Amazon.
  3. Calories listed are for using full-fat coconut milk, no olive oil, and do not include rice or additional vegetables you might add.
  4. If you want to make this but don’t have curry paste on hand, you could substitute 2 teaspoons garam masala and 1-2 teaspoons curry powder. But it’s much better using the paste!
  5. It will last for 4-5 days in the refrigerator and freezes very well.

Nutrition

Calories: 280kcal

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