Description
This 15 Minute Creamy Chickpea Curry is a quick and flavorful dish that’s perfect for busy weeknights. Loaded with chickpeas, vegetables, and a creamy curry sauce, it’s sure to become a new favorite.
Ingredients
Units
Scale
Main Ingredients:
- 1 tbsp oil
- 1 medium leek
- 1 bell pepper
- 4 medium mushrooms
- 400 g tin chickpeas, drained
- 400 g tinned tomatoes
- 2 tbsp tomato puree
- 1 tbsp medium curry powder
- Salt
- Black pepper
- 2 tbsp cream
To Serve:
- Fresh coriander (optional)
Instructions
- Cook Vegetables: Heat oil in a pan, sauté leek, pepper, and mushrooms until soft.
- Add Ingredients: Mix in chickpeas, tomatoes, tomato puree, and curry powder. Simmer until thickened.
- Finish and Serve: Stir in cream, if using, and top with fresh coriander before serving.
Notes
- You can adjust the curry powder to your preferred level of spiciness.
- For a vegan version, skip the cream or use a vegan alternative.
Nutrition
- Serving Size: 1 bowl
- Calories: Approximately 350 kcal
- Sugar: 7 g
- Sodium: 500 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 12 g
- Protein: 10 g
- Cholesterol: 5 mg