Easy chickpea curry (vegetarian, one pot)
Delicious and easy chickpea curry. This one pot dish is vegetarian and takes only about 20 minutes to put on the table.
One pot chickpea curry
This delicious chickpea curry is from the book Under the walnut tree which I received ages ago from Hardie Grant. It was and still is one of my favorite books. If you don’t know it you should definitely try it out. I think the book is still available but it’s originally from 2012.
Anyway, I made a few minor changes to the recipe as I forgot to buy a few items, like curry powder. Instead I used a curry madras paste which worked really well in this recipe so worth trying that. Or go for curry powder if you have that on hand. The recipe itself is pretty flexible.
Serve with
Since there is not a whole lot of vegetables in this chickpea curry I tend to serve this with cauliflower rice. That way I increase the amount of vegetables in an easy way but you can definitely also use regular rice if you want. If you want more vegetables in the curry you can easily add other things in as well. Think about some chopped courgette or eggplant.
When making the chickpea curry recipe make sure to leave some time for the curry paste to develop it’s flavor. I always find that the most important part of making a curry. Once you add the curry paste to the pan you briefly sauté it until it becomes fragrant. That’s when you know the chickpea curry is ready to move to the next step.
Additions and variations
While this is a vegetarian chickpea curry, you could add other things to it as well. I sometimes add some chicken to the dish. That works really well for me. As mentioned extra vegetables do well.
If you’re not a fan of coriander, you can leave that out and replace with flat leaf parsley for instance. It’s also quite tasty with some sun dried tomatoes added.
Love chickpeas?
If you are a fan of chickpeas, you might want to try these delicious recipes too!
Chickpea curry
Ingredients
- 400 gr chickpeas rinsed, from a tin
- 1 red chili seeds removed, chopped
- 1 onion sliced
- 3 cloves garlic chopped
- 2 tbsp vegetable oil
- 2 tbsp curry madras paste or more depending on brand
- 300 ml coconut milk
- 100 g spinach
- 12 cherry tomatoes halved
- 1 lime juiced
- pinch seasalt
- coriander leaves to serve
- 1 ginger about 3 cm piece
How to make the chickpea curry
- Deseed and chop the chili. Peel and roughly chop the onion. Peel, gently bruise and chop the garlic. Do not use a garlic press or the taste will be too acrid. Also peel and grate the ginger.
- Put the chickpeas in a colander and rinse well, leave to drain.
- Gently saute the chili, onion, garlic and ginger in the oil. Add the curry paste and the coconut milk. Stir to combine and add the chickpeas in. Taste and if too spicy, add a bit more of the coconut milk. Bring the stew to the boil and simmer for a few minutes
- Fold in the (roughly chopped) spinach leaves and tomatoes. Simmer for just a few minutes more, and then season with lime juice and a touch of salt. Sprinkle with fresh coriander and serve with basmati rice or cauliflower rice.
Nutrition Information per portion
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
