Five Minute Chickpea Curry

I'm all about the simple, delicious, quick meal, Athletes!  Like you, my week gets busy fast and if I don't prepare in advance, I end up getting by on whatever I have on hand.  
 
At the beginning of the week I usually prepare a pot of black beans or garbanzo in my pressure cooker so I can have fresh legumes on hand to throw in my salad, burritos or curry!  
 
So here it is, the quickest way to a delicious, 100% plant-based curry that involves the most minimal ingredients.  This dish does not last as a left-over in my house!  My kids go bananas every time I make it!  Enjoy xx
 
  
Ingredients:
  • 3 cups chickpeas (canned or pre-cooked in pressure cooker)
  • 1/4 can coconut milk (preservative-free)
  • 1 can whole tomatoes, chopped (salt and preservative-free)
  • 1 yellow bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 large red onion, diced
  • 5 cloves garlic, crushed
  • 2 tsp freshly grated ginger
  • 2 tsp cumin seeds, freshly ground
  • 1-2 tbsp curry powder (depending on taste)
  • 1-2 cups water
  • 2 chilli peppers or cayenne (optional)
 
Instructions: 
  1. In a non-stick pan, heat 1 tsp of grape-seed or avocado oil.
  2. Add in diced onions and peppers.  Sauté until soft.
  3. Add in chilli peppers, crushed garlic, ginger and cumin. Sauté for less than a minute - or until aroma gives off.
  4. Add in canned tomato and coconut milk.
  5. Let mixture come to a boil and simmer for 10-15 minutes.
  6. Add in chickpeas and continue to simmer for another 10-15 minutes.
  7. Slowly add in water until desired consistency.
  8. Add salt to taste.
  9. Serve over basmati rice or a bed of salad.
 
 
Sherry xx
Close

READY TO TAKE YOUR HEALTH AND FITNESS TO THE NEXT LEVEL? LET'S GET STARTED!