Living on an island surrounded by meat-eaters, I understand that some might think vegetarian meals are bland or not filling. However, let me assure you that meatless cooking can be incredibly flavorful and satisfying!
Recently, after a long day in the kitchen testing recipes for the workshops, I needed a quick meal. I turned to my pantry and made this Easy Chickpea Curry from Lisa Bryan of Downshiftology. It’s both plant-based and ready in just 30 minutes.
A well organized pantry is truly a lifesaver in moments like these!
I use a blend of herbs, spices, and sauces to create dishes full of flavor and creativity. The aroma of sizzling spices and simmering sauces is really at the heart of meatless cooking.
Discover how delicious and satisfying plant-based ingredients can be! Here’s the recipe for the Easy Chickpea Curry.
Easy Chickpea Curry
This one-pan chickpea curry is a go-to vegetarian dinner when you need something tasty and quick. It’s simple to make, bursting with bold Indian-inspired flavors, and perfect for enjoying throughout the week.
Servings: 4-5
Ingredients:
- 1 tablespoon oil
- 1 large medium onion, diced
- 4 garlic cloves, minced
- 1 tablespoon grated peeled fresh ginger
- 2 (15.5-ounce) cans chickpeas, drained and rinsed
- 1 (13.5-ounce) can full-fat coconut milk
- 2 tablespoons curry powder (or more to taste)
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 bunch cilantro, roughly chopped (plus more for garnish)
- 1 lime, juiced (about 2 tablespoons)
- For serving: cooked rice & lime slices
Take the Quiz & Find Out If Cooking Drains You Or Restores You?
Uncover whether cooking is a source of stress or joy for you, and receive personalized tips to transform your mealtime into a delightful experience that restores your energy.
Instructions:
- Cook the aromatics: In a large skillet, heat the oil over medium-high heat.
- Add the onion and sauté for 4 to 5 minutes, until softened.
- Add the garlic and ginger, and cook for another minute, until fragrant.
- Make the curry: Add the chickpeas, coconut milk, curry powder, cumin, and salt.
- Stir everything together, bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes to let the flavors meld.
- Add the finishing touches: Turn off the heat and stir in the cilantro and lime juice. Serve the curry over rice, and garnish with more cilantro and lime wedges.
I always make sure my pantry is stocked with essentials so I can whip up something spontaneous anytime. Want a list of my pantry staples? Click here for a checklist of items you should always have on hand.
Enjoy your cooking!
