Hands up who is looking for deliciously healthy meals that you can make in no time at all? 15 Minute Chickpea Curry? Me me!!!

As much as I love to spend time in the kitchen, I must admit that my usual daily efforts usually involve making quick and easy meals. Being a conscious kitchen foodie, however, means that I don’t like to skimp on flavour, quality, or delectability.

I know that a lot of my readers tuning in here have busy lives too, so today I am sharing a super easy, quick, 15 Minute Chickpea Curry that you can have ready in the blink of an eye!

Tips for quick-cooking 15 Minute Chickpea Curry…

Here are some of my secrets to whipping up a recipe quickly…

1. Select produce that doesn’t take long to cook.
2. Chop things really small.
3. Use a pre-blended curry powder or garam masala.

In this recipe, I am using leeks and mushrooms, which sauté to perfection in a few minutes.

In this case, the sweet potato is sliced, wafer-thin and the chickpeas are pre-cooked.

Add in passata (served/strained tomatoes in a sort of puree), coconut milk, and a pre-mixed curry blend – and you can be enjoying this within 15 minutes of getting out your chopping board.

What to serve with a super quick curry?

If you want everything ready in 15 minutes, then the best things to serve with your curry are as follows…

• Cous cous (ready in 5 minutes)
• Quick cook rice (ready in 10 minutes from boiling)
• Quinoa (ready in 15 minutes at a push)
• Bread
• Poppadums
• Millet (ready in 15 minutes)
• Scottish oatcakes
• Oatcake wraps as a chappati alternative

Chickpea Curry in less than 15 minutes

First… a helpful video tutorial that I created to show you how easy this is to make. Please do check it out.

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Chickpea Curry in 15 minutes - super healthy & vegan

Yield: 3 bowls

Cook Time: 15 minutes

Total Time: 15 minutes

A delectably, delicious chickpea curry, made with coconut and sweet potatoes, made in less than 15 minutes. Super healthy and vegan.

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Ingredients

• 1 leek (medium sized)
• 200g mushrooms (3 large handfuls)
• ½ tablespoon coconut oil (or alternative)
• 1 small sweet potato
• ¾ can coconut milk (1¼ cup)
• 200ml passata (between ¾ & 1 cup)
• ¾ tin chickpeas (1¼ cup)
• 1 teaspoon sea salt
• 1 heaped teaspoon curry powder (or garam masala)
• ½ inch fresh ginger
• 10 cardamom pods (optional)
• Large handful of fresh basil leaves

Instructions

1. ***Be sure to check out my video first for a great visual guide on how to make this***
2. Chop leek and mushrooms into small pieces and sauté for a couple of minutes in the coconut oil.
3. Whilst leek and mushrooms are cooking, slice sweet potato into wafer-thin slices and then toss in the pan.
4. Be sure to keep replacing lid on pan, to keep the heat in and allow faster cooking.
5. Add coconut milk, passata and chickpeas (strain the chickpeas if they are from a can).
6. Add salt.
7. Add a heaped teaspoon of your favourite pre-blended curry powder or garam masala. Add more if you prefer a stronger taste.
8. Finely grate (or crush with pestle & mortar) ginger and mix in.
9. Optional: Crush cardamom seeds with pestle & mortar - being sure to remove the pods (optional). Add other favourite spices of choice to the pan at this point (perhaps a bit of chilli or ground coriander etc. - not necessary, but nice to play with if you have time and desire).
10. This should all cook up within 15 minutes. Tear some basil leaves and mix them in right before serving (to retain their vibrancy and taste).
11. Enjoy!

Did you make this recipe?

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Enjoy!

with Love
Anastasia
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