The Easiest Chickpea Curry
Curry in a hurry! This is the easiest chickpea curry that you can whip up whenever for a quick and satisfying meal. The spiced chickpeas and potatoes come together in a creamy sauce that tastes like you spent hours making in the kitchen.
Quick and easy curries like this are staples in a vegan diet since they are filling, full of flavor, and cheap! No need to spend a lot of time or money to make a truly satisfying meal.
Curry Powder Spices
While Indian food is known to be “spicy,” I think people often misconstrue that to think it’s always hot-and-spicy. Really, Indian food is just “full of spices,” and not always the kind that makes your mouth burn.
To keep things simple as always, I use ready-made red curry powder in this recipe, but feel free to come up with your own concoction.
Curry powders are traditionally a unique combination of spices such as coriander, cumin, turmeric, ginger, cardamom, cinnamon, pepper, and more! The combination of spices in Indian food varies depending on the region of origin.
Whether you DIY your curry powder or get a mixture straight from the store, I think it should always be a staple in your kitchen. Having a can of chickpeas and curry powder always on hand ensures that you can have a delicious meal in no time.
Add more veggies
Because this is the “easiest chickpea curry” recipe, I only use potatoes, onions, and a little bit of lime and cilantro to keep it simple. But feel free to add whatever veggies you want!
Great veggies to include are:
- Mushrooms
- Spinach
- Carrots
- Sweet potatoes
- Tomatoes
- Broccoli
- Cauliflower
Curries like this are a great way to use up a bunch of veggies that might be going bad soon. Use what you have and get creative!
The Easiest Chickpea Curry
Ingredients
- 15 oz can of chickpeas or 1½ cup cooked chickpeas
- 1 medium-sized potato peeled and diced
- 1 medium-sized yellow onion diced
- 3 cloves garlic minced
- 1 cup coconut yogurt plain and unsweetened
- 1 tbsp tomato paste
- 1½ tsp curry powder
- ½-1 tsp salt divided
- ¼ tsp black pepper
- Chopped cilantro to taste
Instructions
- Heat 1 tbsp of oil in a large pot or pan with a lid on medium heat. Dice the potato and onion and mince the garlic. The potatoes should be diced in small cubes to ensure faster cooking.
- Add the potato, onion, and garlic to the pot. Season with ¼ tsp of salt and stir for a minute or two. Then add the chickpeas, tomato paste, curry powder, and another ¼ tsp salt. Saute for an additional 5 minutes.
- Add 1 cup of coconut yogurt to the pot, plus salt and pepper to taste. Stir to combine. Reduce heat, cover, and let simmer for 10-12 minutes, stirring occasionally. If the curry becomes too thick, add a small amount of water to thin out as desired.
- When the potatoes feel soft enough, turn off the heat. Finally, stir in the juice of half a lime and chopped cilantro to taste. Serve with rice and enjoy!
Notes
Amazon Affiliate links are used on this page at no extra cost to you.
