Chickpea Curry hits the spot when you crave the flavours and aromatics of Indian cuisine.
I LOVE curry…and make it often. There is just something about the wonderful smells those great aromatic spices create. Warm, exotic, it’s like taking a trip to another world without leaving the kitchen. Coconut milk, spices, chickpeas, a few additional veggies and you have a wonderful satisfying meal in no time. I usually make lots since we love leftovers in our house!!
This is a great addition for your “Meatless Monday” recipe collection. I just love it because it tastes so good….and for you meat eaters out there…it is satisfying so you won’t even miss the meat.
Really simple ingredients, a bit of chopping….I find throwing everything in the wok is so easy. It cooks in no time. Make some rice, add everything in a bowl…and there you have it. Curry that smells so good and tastes wonderful. Homemade is so easy!!
You can play around with your spice collection to get the perfect balance of flavour you are looking for. Curry powder comes in a few varieties and heat levels so adjusting to suit your palette is easy. You can get lots of spice “blends” as well, each unique from their certain region of India…all wonderful in their own way. Chaat Marsala, Garam Marsala, Panch Phoran. Explore the wonders of India and see which you like best….perhaps if you are like me you will like them ALL!!
Once you choose your spices it’s time to make your wonderful curry. Gather your ingredients…I used chickpeas, coconut milk, a sweet red pepper, an onion and a couple of handfuls of spinach. While everything was simmering away I cooked some basmati rice. Pile everything in a bowl….and there you have it…curry so good you won’t believe how simple it was to make….and tastes AWESOME!!
I usually make a huge batch….it freezes well so having an additional dinner or 2 tucked away for another day is great!!
Another “meatless” option Spicy Beluga Pasta Sauce with Mushrooms and Wine is great too!!
- 2 19 oz cans of chickpeas (rinsed and drained)
- 1 can of coconut milk (full fat)
- 1 onion (diced)
- 1 sweet red pepper (diced)
- 2 handfuls of fresh spinach
- Avocado oil for cooking
- Curry/spice blend (your choice)
- 1 tbsp medium curry powder
- 1 tsp garam marsala
- 1/2 tsp turmeric
Rinse and drain chickpeas.
Dice onion and pepper.
Heat 2-3 tbsp. of oil in wok.
Sweat onions for 10 minutes.
Add your spice blend, reduce heat slightly and cook for 5 minutes.
Add peppers and cook for 3 minutes.
Add chickpeas and cook for 5 minutes.
Add spinach and cook for 1 minute
Add coconut milk, reduce heat and simmer for 10 minutes.
Serve over steamed rice.
This is a great "meatless" dinner option that is aromatic and satisfying. Make lots since the leftover are awesome....and it freezes well too!!