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Pantry Power Chickpea Curry
Rating:
Created by:
QAST
Prep time;
10 mins
Cooking time:
25 mins
Serves:
10
- Chrissy Buzzard
Category:
Tags:
Ingredients
1tbsp olive oil
1onion
1-2tbsp curry powder
400gcanned tomatoes
1vegetable stock cube
1 x400g canned chickpeas, lentils or other beans
1kgfrozen mixed vegetables
Cooked rice, to serve
Method
- Chop onion. Drain chickpeas and rinse well.
- Heat oil in large pot over medium heat. Add onion and cook, stirring for 5 minutes until soft.
- Add curry powder and cook, stirring for 1 minute until onion is covered with curry.
- Add tomatoes and crumbled stock cube and bring to the boil.
- Add frozen vegetables and simmer for 5-10 minutes or until vegetables are cooked.
- Add chickpeas and simmer until heated through. Serve with rice.
Recipe description
A simple, budget-friendly meal made with pantry staples, this chickpea curry combines canned chickpeas, tomatoes and curry spices with mixed vegetables for a hearty, plant-based dish. Quick to prepare in around 25 minutes, it’s packed with flavour, easy to adapt with whatever veggies you have on hand, and perfect served over rice for a nourishing, satisfying meal.
Variations
- This recipe makes use of any canned legumes or beans that you have in your cupboard. If you have fresh vegetables you can use them instead of frozen. Make sure you chop them into small pieces so they cook evenly.
