Description
A quick, plant-based curry made entirely from pantry staples and perfect for busy weeknights.
Ingredients
1 tbsp olive oil
1 medium onion, diced
3 garlic cloves, minced
1-inch fresh ginger, grated
1 tsp cumin
1 tsp smoked paprika
1/2 tsp turmeric
1/4 tsp red chili flakes
1 can chickpeas, drained and rinsed
1 can diced tomatoes
1/3 cup full-fat coconut milk
Salt and pepper to taste
Fresh cilantro or parsley (optional)
Steamed rice or naan for serving
Instructions
Heat oil in skillet and sauté onions for 3–4 minutes.
Add garlic and ginger; stir until fragrant.
Stir in cumin, paprika, turmeric, chili flakes and toast for 30 seconds.
Add chickpeas and tomatoes. Simmer for 8 minutes.
Pour in coconut milk, season with salt and simmer another 5 minutes.
Serve hot over rice. Garnish with herbs (optional).
Notes
Add spinach or frozen peas in the final 2 minutes for added greens.
Reheat well and lasts in fridge up to 4 days.
- Prep Time: 8 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Global Fusion
Nutrition
- Calories: 260
- Fat: 12g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: simple dinner, chickpea curry, pantry dinner, one pot vegan, curry recipe