Easy Chickpea Curry Recipe

Name: Easy Chickpea Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups chickpeas, cooked; 1 brown onion; 2 tablespoons ghee or extra virgin olive oil; 2 tablespoons curry powder; 1 teaspoon garam masala; 1 teaspoon turmeric; 1 medium sized butternut squash, skin removed and diced; 900 milliliters coconut milk, tinned; 1 large zucchini, spirallised or thinly sliced; 2 cups peas, frozen or fresh; 2 cups black or brown rice; 1/4 cup coriander, finely chopped; extra coriander to serve; sea salt to season

Servings: persons

3 cups chickpeas, cooked
1 brown onion
2 tablespoons ghee or extra virgin olive oil
2 tablespoons curry powder
1 teaspoon garam masala
1 teaspoon turmeric
1 medium sized butternut squash, skin removed and diced
900 milliliters coconut milk, tinned
1 large zucchini, spirallised or thinly sliced
2 cups peas, frozen or fresh
2 cups black or brown rice
1/4 cup coriander, finely chopped
extra coriander to serve
sea salt to season

1
Place ghee in the base of a large casserole pan on a medium heat.
2
Slice brown onion in half, remove skin and then thinly slice vertically. Add onion to the pan and saute until tender.
3
Once onion is tender add garam masala, turmeric and curry powder, stirring until flavours become fragrant.
4
Add coconut milk, chickpeas and diced butternut squash. Simmer on medium-low heat for approximately 30 minutes.
5
Add black rice to a medium sized saucepan with about 5 cups water. Bring to the boil and continue to boil until rice is tender. Once tender, remove from heat and keep covered with a lid. Strain before serving if required.
6
Once butternut squash is tender, add frozen peas and coriander. Stir through.
7
Once peas are cooked, turn off the heat and add zucchini. Stir through. Season with salt if desired.
8
To serve spoon rice into bowls and top with curry and extra coriander if desired.

1041

kcal

Calories

Fat

146

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 cups chickpeas, cooked, 1 brown onion, 2 tablespoons ghee or extra virgin olive oil, 2 tablespoons curry powder, and more.

Yes, Easy Chickpea Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Easy Chickpea Curry

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