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 I am delighted to bring you the first in a series of ‘Quick, Delicious Conscious Kitchen Meals’.
Tips for quick-cooking 15 Minute Chickpea Curry…
One of the secrets of cooking food quickly is to select produce that doesn’t take long to cook and/or then to chop things really small. In this recipe, I am using leeks and mushrooms, which sauté to perfection in a couple of 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.
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.
Chickpea Curry in 15 minutes - super healthy & vegan
A delectably, delicious chickpea curry, made with coconut and sweet potatoes, made in less than 15 minutes. Super healthy and vegan.
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)
- 3/4 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
- ***Be sure to check out my video first for a great visual guide on how to make this***
- Chop leek and mushrooms into small pieces and sauté for a couple of minutes in the coconut oil.
- Whilst leek and mushrooms are cooking, slice sweet potato into wafer-thin slices and then toss in the pan.
- Be sure to keep replacing lid on pan, to keep the heat in and allow faster cooking.
- Add coconut milk, passata and chickpeas (strain the chickpeas if they are from a can).
- Add salt.
- Add a heaped teaspoon of your favourite pre-blended curry powder or garam masala. Add more if you prefer a stronger taste.
- Finely grate (or crush with pestle & mortar) ginger and mix in.
- 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).
- 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).
- Enjoy!
Pin on your pinterest board for later…
Enjoy!
with Love
Anastasia
x
The recipe doesn’t say how much passata to add. Would 2 cups be too much?
Well spotted 🙂 I’ve updated the ingredient list now.
Between 3/4 and 1 cup should work well.
Daaaaammmmnnn. Loved this recipe. Thx Trinity. Must stop eating now or there’ll be nothing for tomorrow lol.
Yay!
Just tasted it and I LOOOOVE IT !!!
Instead basil I used a cilantro and curry I remplaced by curcuma, those plants have a softer teste, in my opinion.
Thank you for share this recipie !!
Just tried this and it’s fantastic! Added some extra veggies and a few raisins for sweetness. (The recipe doesn’t mention putting the passata in by the way)
Wonderful 🙂
(updated recipe too – thanks for the heads up!)