Quick Chickpea Curry is perfect for busy weeknights. Gluten free, vegan and so easy to make. Dinner is ready in 30 minutes or less.
Do you struggle to get dinner on the table on busy weeknights? This seems like a challenge for many families. Guess that is why takeout restaurants seem to be popping up on every corner.
As a child growing up, and yes this will really be dating me, takeout didn’t happen very often. One reason was that I was lucky enough to have a “stay at home mom” who was a great cook. Second, there just were not many takeout options.
I still remember I was SO excited to see a McDonald’s open. Those golden arches were so intriguing to me. With all the hype I still had to convince my mom to take me there now and again. Back then, those burgers were such a treat for me. We didn’t bbq at home, so the grilled flavour was addictive.
One other thing that was a little more easy to get her to buy was pizza. She never made homemade pizza. A long time ago there was a chain called Mother’s Pizza. I had a friend who worked there. I made sure we ordered on the nights he was working. The pizza was never shy of toppings!!
Do you like curry?
Curry never happened in my house either. Seems like growing up in a Ukrainian family came with positives and negatives. Yes, I had lots of delicious, traditional foods available all the time. However, the foods were limited to what mom and baba knew. They didn’t venture into unknown food territory.
After getting married, and having “my own kitchen” to play in, exploring the world of flavours took over my curiosity. Traditional foods have their place in my heart, but experiencing what else is available is a passion of mine. Trying new herbs, spices, meats and techniques is something I do ALL the time.
The spices and flavours of India are so aromatic. For some reason, my mom did not like the smell of curry. Seriously, she never had the opportunity to really take it in. I think she was going by what she heard from someone. They didn’t like it, so she automatically didn’t like it either.
I LOVE the aroma of curry. If you look at my spice rack, you will see curry blends (both mild and hot), and individual spices as well. Mustard seed, fenugreek, turmeric, chile peppers of all kinds, ginger, coriander, the list goes on. Rice, coconut milk, and chickpeas are staples too.
Gluten Free, Vegan and Dairy Free
If there is one thing I have learned experimenting with Indian cooking, it is EASILY adaptable to so many dietary needs. Rice, coconut milk, chickpeas and veggies perfectly fill the needs of all special diets.
This Quick Chickpea Curry is one of those dishes I will whip up when time is a factor. I guess growing up without a lot of takeout food has stuck with me. I would rather make something than buy it. Yes, we do occasionally get takeout, but I will say we eat at home 95% of the time.
Seriously, this recipe has minimal ingredients. Chickpeas, onion, red pepper, spices and some fresh spinach. Cook it quickly in a wok, ladle over some rice, and dinner is served.
If you love a true Indian chickpea curry with coconut milk, this is for you. Skip the takeout and spend a few minutes in the kitchen creating a wonderful homemade curry instead. Bonus tip…this freezes well, so make a big batch and have it ready for another day too.
Do you have a favourite curry dish??
Looking for a meat based curry? Give Green Thai Curry with Beef a try.
Quick Chickpea Curry Easy Dinner Recipe
Quick Chickpea Curry is perfect for a fast and easy weeknight dinner. Flavourful with a hint of heat. Gluten free, vegan, and a great meat alternative meal.
- 38 ounces canned chickpeas (rinsed and drained)
- 14 ounces canned coconut milk (full fat)
- 1 cup onion (diced)
- 1 1/2 cups sweet red pepper (diced)
- 2 ounces handfuls of fresh spinach
- 1 tbsp Avocado oil for cooking
- Curry/spice blend (your choice)
- 1 cup water
- 1/4 tsp salt
- 1 tbsp medium curry powder
- 1 tsp garam marsala
- 1/2 tsp turmeric
- 1/8 tsp red chili flakes
Rinse and drain chickpeas.
Dice onion and pepper.
Heat oil in wok.
Sweat onions seasoned with salt for 5 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 along with 1 cup of water and bring to boil. 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 leftovers are awesome....and it freezes well too!!
You can thicken this sauce if you prefer, with a mixture of cornstarch and water.
If you the heat level of the sauce kicked up, add a few drops of Sriracha sauce.
If you prefer, you can use a curry blend instead of individual spices.