Quick Chickpea and Coconut Curry
Try this Quick Chickpea and Coconut Curry recipe, or contribute your own.
Try this Quick Chickpea and Coconut Curry recipe, or contribute your own.
- 1 tablespoon extra virgin olive oil
- 1 cup frozen peas
- 2 cloves garlic
- 1 tablespoon cornflour
- 1 large brown onion sliced or diced
- 2 tablespoons of a mild curry powder
- 1 1/2 - 2 cups coconut milk (i used vitasoy original coconut milk
- 1 1/2 cups vegetable or chicken stock
- 400 gram tin of diced tomatoes
- 3 cups cooked chickpeas or 2 x 400 gram tins drained and rinsed
- 2 cups (or more if you like) of your choice of vegetable cauliflower, zucchini, eggplant, pumpkin (note - any vegetables that take a long time to cook, like eggplant and pumpkin, cut them small to reduce cooking time)
- 2 large handfuls (50 grams approx) baby spinach leaves
- 1/2 cup fresh coriander leaves roughly chopped
- Carbohydrate 59.02255 g
- Cholesterol 0 mg
- Fat 6.15485 g
- Fiber 15.0319998544455 g
- Protein 17.1931 g
- Saturated Fat 0.714364 g
- Serving Size 1 1 Serving (336g)
- Sodium 403.46225 mg
- Sugar 43.9905501455545 g
- Trans Fat 1.0802215 g
- Calories 351 calories
Step-by-step
- Heat a large frypan over medium heat
- When hot, add the oil and onion and cook for 5 minutes, or until soft.
- Then add the garlic and cook for 1 minute.
- Add the curry powder, cook for 1 minute, then add ½ cup coconut milk and cook for 2-3 minutes.
- Sprinkle in the flour, stir, then gradually add ½ cup coconut milk and mix until smooth.
- Add 1 more cup of coconut milk, along with the chicken stock, tomatoes, chickpeas and vegetables.
- Simmer for 10 minutes, stirring occasionally, or until vegetables are cooked.
- Add peas and spinach leaves and stir through.
- Add the extra ¾ cup coconut milk if the curry is too thick for your liking.
- Remove from heat.
- Serve topped with fresh coriander.
Quick Chickpea and Coconut Curry: A Weeknight Delight
As a busy working mom, finding time to cook a healthy and delicious meal can feel like a Herculean task. Between school pick-ups, work deadlines, and the never-ending laundry pile, the last thing I want is to spend hours in the kitchen. That's why I'm constantly on the lookout for quick and easy recipes that don't compromise on flavor or nutrition. This Quick Chickpea and Coconut Curry is a perfect example.
This recipe is a lifesaver on those hectic weeknights when I need a comforting and satisfying meal on the table quickly. The chickpeas provide a hearty protein boost, while the coconut milk adds a creamy richness that's incredibly satisfying. I love the versatility of this dish – you can easily swap out vegetables based on what’s in season or what I happen to have on hand. One night it might be cauliflower and zucchini, the next it could be eggplant and pumpkin. The key is to chop any harder vegetables into small pieces to ensure they cook through evenly during the short simmering time.
The beauty of this curry lies in its simplicity. It comes together in under 30 minutes, making it ideal for a quick weeknight dinner. Plus, the ingredients are readily available at most grocery stores. I typically keep canned chickpeas, coconut milk, and diced tomatoes on hand, which makes whipping up this curry even faster.
Beyond the Weeknight: This recipe isn't just for busy weeknights; it's also perfect for a relaxed weekend lunch or a casual dinner party. The vibrant flavors and creamy texture always impress my friends and family. I've even been known to double the recipe so I have leftovers for lunch throughout the week. It's just as delicious cold as it is hot!
Serving Suggestions: I like to serve my Quick Chickpea and Coconut Curry with a side of fluffy basmati rice or some crusty naan bread for dipping. The rice soaks up the delicious curry sauce beautifully. A dollop of plain yogurt or a sprinkle of fresh cilantro adds a nice cooling touch. For extra flair, I sometimes garnish with toasted coconut flakes for added texture and flavor.
Making it Your Own: One of the things I love most about this recipe is how easily it can be customized. Feel free to experiment with different spices to create your own unique flavor profile. A pinch of red pepper flakes can add a touch of heat, while a squeeze of lime juice adds a refreshing zing. Don't be afraid to get creative!
The Takeaway: In the whirlwind of everyday life, it's important to find simple pleasures, like a quick and delicious meal that nourishes both body and soul. This Quick Chickpea and Coconut Curry is exactly that – a vibrant, flavorful, and incredibly easy recipe that perfectly balances convenience and taste. It's become a staple in my kitchen, and I hope it finds its way into yours too.
So, next time you're short on time but craving a delicious and satisfying meal, reach for this recipe. You won't be disappointed!
