This Quick Chickpea Curry is easy to make any night of the week. It’s packed with veggies and has an extra kick of turmeric for added antioxidants. It’s easy to use any vegetables you have on hand.
I have to confess, I don’t eat as much Indian food as I wish I did. Coach just isn’t a big fan, sadly. Really, the only way I know I like Indian food has come from some girls-night-outs at some delicious restaurants over the years.
Secretly, between you and me, I am hoping to cultivate an Indian food-loving son (or two) so that I have a reason to eat it more frequently in the future. But shhhhhh, don’t tell, ok?
I dream of an exotic Indian-themed family dinner at home, but that just may not be a reality for me, for now. In the meantime, I’ve figured out a recipe for a super quick curry that I can make for dinner when it’s just me and the boys.
I actually came up with this last spring and posted this pic on Instagram. It some love (thank you so much) but when the time came to type it up for the ‘ol blog, I couldn’t find my recipe notes anywhere! Super stink! So this week I had a hankerin for curry and whipped this recipe up again for lunch with the boys.
When I say “whipped up” I mean it literally. This recipe took under 25 minutes to make since I already had cooked rice in the fridge. Keeping the shelf stable ingredients of this recipe around will make it easy for you to whip this us any ‘ol day too. And you can throw in pretty much any mix of veggies that you have in the produce drawer. Win!
This recipe is comforting, warm and so nutritious. It’s great for a rainy summer night or a cool fall day. I also added extra turmeric to boost the antioxidant power. Check out the bottom of the recipe for the substitution notes because there’s a lot of ways to change this up.
I hope you enjoy trying this really simple, exotic (at least for Team Braddock) recipe that I enjoy and it looks like my boys might like it too.
Dreaming of Indian Food,
- 1 tablespoon olive oil or coconut oil
- 1-2 tablespoons green curry paste (to preference)
- ½ large yellow onion, sliced
- 3 garlic cloves, finely chopped
- 1 cup chopped broccoli
- 1 cup chopped cauliflower
- 1 cup chopped celery (in half moons)
- 1 cup cooked or canned chickpeas, drained and rinsed
- 1 can light coconut milk (14 oz)
- 1 teaspoon turmeric powder (optional)
- ¼ cup fresh basil leaves, chopped (optional)
- Heat a large skillet over medium heat. Add oil once heated.
- Add curry paste to oil and toast until fragrant, about 30 seconds. Add onion and all vegetables. Stir to combine with curry and cook until crisp-tender, about 8 minutes. Stir frequently to prevent any burning.
- Pour in coconut milk and add turmeric and chickpeas. Stir to combine and allow to come to a low boil. Reduce temperature to low and simmer, uncovered, for 5 minutes.
- Remove from heat. Serve over rice, quinoa or noodles. Sprinkle with basil as a garnish.