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15 min Chickpea Curry

with Quick Pickled Cucumber
recipe-difficulty
Easy peasy
recipe-serves
4
ready-in
15 minutes
15 min Chickpea Curry
Looking for the warming hug of a curry, but don’t have the time (or the will) to stand over a hot stove for hours? Let us introduce you to this 15 Minute Chickpea Curry. Packed with flavour and nutritionally bolstered thanks to the inclusion of our Vegetable Broth, this curry’s rich flavours are complemented with the easiest quick pickled cucumbers you ever did try.
Main Meals
Indian inspired
Pantry Items
View in metric
  • 2 tbsp Vegetable Broth Garden Veg
  • 1 tbsp olive oil or coconut oil
  • 2 cloves garlic, minced
  • 1 tbsp coconut sugar
  • 2 tbsp red curry paste
  • 2 tbsp tamari
  • 13.5oz coconut milk
  • 2 x chickpea tins (drained)
  • 3 cups baby spinach
  • ½ cup coriander
  • 2 cups jasmine rice

Quick Pickled Cucumber

  • 2 cucumbers, peeled into ribbons
  • 1 small red onion, sliced
  • ½ tsp salt
  • ½ tsp sugar
  • 2 tsp apple cider vinegar
  • 1 tbsp olive oil
  1. Make the quick pickled cucumbers by combining the ingredients in a bowl and set aside
  2. Add coconut oil, garlic and curry paste to a medium saucepan and fry for a minute or two until fragrant
  3. Add coconut sugar, tamari, vegetable broth and coconut milk and stir to combine
  4. Add chickpeas and spinach and simmer for a few minutes
  5. Squash the chickpeas slightly with the back of a spoon
  6. Serve with jasmine rice and sprinkle with fresh coriander

Note: Can serve with fresh chilli for an extra kick