Chickpea Curry in 15 minutes – super healthy & vegan
Hands up who is looking for deliciously healthy meals that you can make in no time at all? 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 delighted to bring you the first in a series of ‘Quick, Delicious Conscious Kitchen Meals’.
Tips for quick cooking…
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 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.
Yield: 3 bowls
Chickpea Curry in 15 minutes - super healthy & vegan
Cook Time: 15 minutes
Total Time: 15 minutes
A delectably, delicious chickpea curry, made with coconut and sweet potatoes, made in less than 15 minutes. Super healthy and vegan.
1 leek (medium sized)
200g mushrooms (3 large handfuls)
1/2 tablespoon coconut oil (or alternative)
1 small sweet potato
3/4 can coconut milk (1 1/4 cup)
200ml passata (between 3/4 & 1 cup)
3/4 tin chickpeas (1 1/4 cup)
1 teaspoon sea salt
1 heaped teaspoon curry powder (or garam masala)
1/2 inch fresh ginger
10 cardamom pods (optional)
Large handful of fresh basil leaves
[b]***Be sure to check out my video first for a great visual guide on how to make this***[/b]
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 and chickpeas (strain the chickpeas if they are from a can).
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.
[b]Optional: [/b]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).