Savoring Simplicity:"A delicious Chickpea Curry that not only satisfies your taste buds but also fits seamlessly into your busy lifestyle!"
In the hustle and bustle of daily life, finding the balance between health and the reality of time can be a real challenge. That's why I love this curry with simplicity in mind, without compromising on flavor or nutrition. Whether you're a seasoned chef or a novice in the kitchen, this budget-friendly and quick recipe is your ticket to a delicious, nourishing meal without breaking the bank or causing culinary chaos.
***Bonus*** It's a one pot wonder - so there's no stressing about dishes afterwards!
For those of you who I haven't met yet, I'm Dani, a spirited ( I like to think) holistic nutritionist on a mission to make wholesome eating accessible and stress-free. Today, I am thrilled to share with you a Chickpea Curry Recipe that I love making because it's super easy (and helps me get rid of stuff in my fridge), but also helps keep me full and energized, with the added bonus of keeping my body feeling warm and nourished in the colder months.
Chickpea Curry Recipe
Ingredients
1 x 540ml can of chickpeas - rinsed and drained
1 cup quinoa
1 onion - chopped
2 gloves of garlic - minced
1 sml butternut squash- deseeded and chopped into small pieces (leave the peel on)
2 cups of cauliflower (fresh or frozen)
1 sml bunch of kale - chopped
1 can coconut milk (use full fat)
3-4 cups of stock (depends on how thick you like it, you can start with 3 and if you prefer your curry a little thinner, add the 4th cup)
1-2 tbsp of curry powder (I like a strong curry taste so I use 2)
1tsp cumin
1 tbsp coconut oil, ghee, or butter
Bunch of parsley or cilantro (optional- I find it adds a nice "fresh" touch at the end)
Directions
Chop all veggies as the recipes calls for, drain and rinse chickpeas
Put a large pot on medium heat, once the pot is hot place the coconut oil (or whatever you're using) in the pot and add onion, squash and cauliflower and saute until soft, about 5-8 minutes depending on the size you chopped them. Next add the curry powder, cumin, kale, and garlic. Stir for 1-2 minutes, being careful not to let the garlic burn.
Pour in the coconut milk and stir so everything is covered. Add the quinoa, 3 cups of stock and bring to a boil. Once on boil turn down to a simmer and cover for 20-30 minutes until the quinoa is cooked. If you prefer your curry a little thicker this is when you could add more stock
I like to chop and stir in parsley/cilantro at this point as well as top my serving with some.
Divide and serve with your favourite toppings.
Keeps in the fridge for 3-4 days or portion into serving sizes and put in an air tight container in the freezer for quick grab and go lunches!
This recipe is really versatile, when I was making it I had butternut squash and cauliflower on hand, but you could swap with so many things: carrots, spinach, broccoli, peas. Basically anything that you have in the fridge can go in.
Another simple swap that you could do if you don't have quinoa, replace with red lentils. I like using quinoa or lentils when I'm making vegetarian dishes, as they add some protein. If you want to change up the taste all together, you could also cut out the curry powder and cumin and use your favourite Thai Curry Paste.
Another helpful tip: When making things like soups, stew, and curries I like to add
my Iron Fish to help infuse a little extra iron to my dishes (especially the meatless ones).
If you loved this recipe and have some leftover ingredients, here's another delicious recipe that I'm sure you'll love Creamy Butternut Squash Soup
