20 Minute Chickpea Curry

20 Minute Chickpea Curry

Yayyyyy for curry. When I’m thinking comfort food, sure my mother’s blue cheese mashed potatoes with made-from-scratch gravy come to mind, how can they not. But creamy red curry with a hint of coconut and lime with veggies, chickpeas, and basmati rice? That has to spell C.O.M.F.O.R.T. I will admit I’ve been found in several instances on the couch indulging in Gray’s Anatomy re-runs, my gray fuzzy slippers I love so much because I can wear them both inside and outside, and a bowl of steaming hot curry. I crave it regularly. Like… right now.

Chickpea Curry {Vegetarian}

I’d really like to know –  how do you feel about chickpeas? I was introduced to them only in the last couple of years when I discovered hummus. Where was hummus all of my life before that? Really. Shouldn’t the ranch dip at parties be replaced with creamy hummus? Okay maybe not, I really love my ranch dip. But they should at least both be invited. One carrot with hummus, one carrot with ranch dip, one triscuit with hummus…. You see what I mean.

Chickpea Curry {Vegetarian}

I don’t think I’d just eat a handful of raw chickpeas, but they are a fantastic vehicle for something like curry. This meal comes together SO quickly. Seriously, I could push it to thirty minutes if I was realllllly being slow. But if I’m hungry (and I always am) there’s no way this is taking longer than twenty minutes. Just chop those veggies, throw em in a pan and cook them til tender, add the rest of the ingredients, stir til warm, serve over rice. How easy is that? Crazy delicious, totally simple and ready to eat in no time at all – this Chickpea Curry is the perfect healthy weeknight dinner!

Chickpea Curry {Vegetarian}

Chickpea Curry
 
Prep time
Cook time
Total time
 
A quick and simple creamy curry dish with chickpeas, veggies, and a hint of coconut! So easy - it's ready in just twenty minutes, plus it's healthy!
Author:
Recipe type: Main Dish
Serves: 4
Ingredients
  • 1 cup snow peas, sliced crosswise
  • ½ white onion, diced
  • 1 large carrot, peeled and thinly sliced
  • ½ red pepper, thinly sliced
  • 2 teaspoons oil
  • 2 teaspoon garlic, minced
  • 2 14-ounce cans coconut milk
  • 3 tablespoons red curry paste
  • juice of one lime
  • 1 teaspoon yellow curry powder
  • 1 15-ounce can chickpeas/garbanzo beans
  • ½ teaspoon garlic salt
  • 1 teaspoon salt (or to taste)
  • ¼ cup cilantro, chopped
  • optional: cooked white rice
Instructions
  1. Add snow peas, onions, carrots, red peppers and oil to a large pan or nonstick skillet and sauté over medium-high heat 5-6 minutes until veggies are tender. Add garlic and cook another minute or so until garlic is fragrant.
  2. Add coconut milk, red curry paste, lime juice, yellow curry powder, chickpeas, garlic slat, and salt. Continue to cook and stir until chickpeas are heated through (about five minutes). Stir in cilantro. Taste and add salt if desired. Serve warm over rice and top with additional cilantro. Enjoy!
Notes
*you may add cooked meat if you prefer a non-vegetarian version. I suggest chicken or shrimp!

*recipe adapted from How Sweet It Is

 

Signature

Connect With Me

Free Daily Emails

Never miss a recipe! Subscribe to have posts delivered straight to your inbox!

Comments

    Share Your Comments & Feedback:

  1. says

    This curry recipe looks AMAZING, Tiffany! I can’t wait to try this out for one of our meatless meals. I am sharing this tomorrow in a recipe round up on my blog. Thanks so much for sharing your recipe!! :)

    • Tiffany says

      Amanda, thanks so much for your sweet comment and for including my recipe in your roundup! We are obsessed with easy curry dishes in our house and this one is definitely one of my favorites!! :)

  2. Ashley says

    This looks so yummy! I’ve never made curry before but I’m not a fan of the coconut flavor in dishes I’ve had so far. Do you think I could omit the coconut milk?

    • Tiffany says

      Hi Ashley! I haven’t tried it myself but I’m pretty sure heavy cream or Half & Half would give it the same creaminess without the coconut flavor. If I tried this, I’d also taste and then possibly add a some extra yellow curry powder and a touch of chili powder or cayenne pepper to give it an extra flavor boost. Hope this helps! :)

  3. Val&Tyler says

    This has become a household favorite, we make this at least once a month if not more, its really is delicious. (coconut milk and chickpeas are a must get at the store now)

  4. says

    A delicious, fast, cost effective, and meat-free meal! I don’t miss the meat. If you don’t like spicy food 1/2 the red curry. I happen to love it!