Best 2 3 Minute Coconut Chickpea Curry Recipe By Tasty Recipes

Indulge in the vibrant flavors of our enticing 3-minute coconut chickpea curry, a culinary symphony that harmonizes convenience and delectable taste. This quick and easy dish is a delightful symphony of aromatic spices, creamy coconut milk, and tender chickpeas, all coming together in a symphony of flavors that will tantalize your taste buds.

Our recipe collection also features a remarkable vegan chickpea curry, a symphony of flavors and textures that will delight your palate. Discover the hearty and flavorful chickpea masala, a classic Indian dish that showcases the versatility of this humble legume. And for those who love a touch of heat, our spicy chickpea curry is a fiery delight that will leave you craving more.

Each recipe is meticulously crafted to guide you through the culinary journey, ensuring that every bite is a celebration of taste. Whether you're a seasoned cook or just starting your culinary adventure, our collection of chickpea curry recipes will inspire and delight you. So, embark on this flavor-filled expedition and let your taste buds dance with joy!

Here are our top 2 tried and tested recipes!

ONE-POT CHICKPEA CURRY (UNDER 300 CALORIES) RECIPE BY TASTY

One-pot Chickpea Curry (Under 300 Calories) Recipe by Tasty image

Here's what you need: onion, garlic, coriander powder, cumin, turmeric, chili flakes, salt, ginger, tomatoes, lentils, coconut cream, broccoli, chickpeas, spinach, lemon, low-fat natural yogurt, fresh coriander

Provided by Tasty

Categories Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 onion, diced
2 cloves garlic, crushed
2 teaspoons coriander powder
1 teaspoon cumin
1 teaspoon turmeric
1 pinch chili flakes
1 pinch salt
1 ginger, 1 1/2 inch (3 cm) piece, chopped
4 tomatoes, chopped
4 tablespoons lentils
4 tablespoons coconut cream
1 ⅓ cups broccoli, florets
1 can chickpeas, drained and rinsed
½ cup spinach
½ lemon, juiced
low-fat natural yogurt, optional
1 handful fresh coriander, chopped, optional

Steps:

Fry the onion and garlic in a little oil for 3 minutes.
Add all of the spices, the salt, the ginger and cook for a further 2 minutes.
Add the tomatoes, the lentils and coconut cream, cover and simmer on a low heat for 15 minutes until the lentils are tender.
Stir in the broccoli and cook for a further 4 minutes.
Stir in the chickpeas, spinach, and lemon juice and cook a further 3 minutes until the spinach is slightly wilted.
Serve with natural yogurt and some chopped coriander.
Enjoy!

Nutrition Facts : Calories 366 calories, Carbohydrate 59 grams, Fat 10 grams, Fiber 17 grams, Protein 16 grams, Sugar 20 grams

CHICKPEA CURRY WITH COCONUT CREAM AND POTATO RECIPE BY TASTY

Chickpea Curry With Coconut Cream And Potato Recipe by Tasty image

Here's what you need: chickpeas, large onion, small potatoes, large carrot, garlic, curry powder, salt, black pepper, chili powder, hot water, lemon, coconut milk, olive oil, coriander

Provided by Louis Ventelucci

Categories Lunch

Time 30m

Yield 3 servings

Number Of Ingredients 14

Ingredients

½ lb chickpeas
1 large onion, chopped
2 small potatoes
1 large carrot, peeled and diced
2 cloves garlic, minced
1 teaspoon curry powder
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon chili powder, or cayenne
½ cup hot water
½ lemon, juiced
1 ½ cups coconut milk, or cream
3 tablespoons olive oil
1 cup coriander

Steps:

Heat olive oil in a large stock pot over medium high heat. To this, add onion and cook for about 2-3 minutes until softened.
Add chickpeas, mix well, and cook for 2-3 minutes.
Add potatoes and carrots and mix to incorporate. Simmer for 2-3 minutes, then add seasonings, lemon juice, and mix well. Lower heat to low.
On low heat, add coconut milk and hot water. Stir well and cook for 10 minutes until potatoes are tender.
Let cool slightly, then garnish with coriander and serve alongside steamed rice.

Nutrition Facts : Calories 620 calories, Carbohydrate 70 grams, Fat 38 grams, Fiber 24 grams, Protein 15 grams, Sugar 9 grams

Tips:

For a creamier curry, use full-fat coconut milk.
If you don't have a blender, you can mash the chickpeas with a fork or potato masher.
Adjust the amount of curry powder to your desired level of spiciness.
Serve the curry over rice, quinoa, or your favorite grain.
Garnish the curry with fresh cilantro, lime wedges, and toasted coconut flakes.

Conclusion:

This 3-minute coconut chickpea curry is a quick, easy, and delicious vegan meal that's perfect for a busy weeknight dinner. It's also a great way to use up leftover chickpeas. The curry is packed with flavor and can be easily customized to your liking. So next time you're looking for a quick and healthy meal, give this coconut chickpea curry a try. You won't be disappointed!