The Flaming Vegan

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Super-Speedy Chickpea Curry
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Super-Speedy Chickpea Curry

"You had me at curry..." 

I once agreed to a first date based on the promise of a proper home-cooked curry! 

I love a curry, a simple dish with infinite variations.  This is a very basic version, a delicious recipe to try on those nights when you want a satisfying dinner but don't have the time or energy to cook an elaborate feast.  It's just the ticket; super-speedy, super-affordable and super-tasty.

Many of these ingredients you will already have in your pantry or fridge so you can just pop to the market for the fresh stuff and go!  This recipe takes only five minutes to prep, 10 to cook and has saved my family on many tired weeknights. :)  

Super-Speedy Chickpea Curry

1 can organic Garbanzo Beans/Chickpeas, drained

1 can organic Stewed Tomatoes

1 cup fresh organic Spinach Leaves

1 Sweet Onion, chopped

1 tsp fresh Minced Garlic

1/2 Small Banana

2 1/2 tsp Curry Powder or Curry Paste

1 small pinch Crushed Red Pepper Flakes

1/2 tsp Sriracha Hot Chili Sauce

1 tsp Ketchup

1 tsp Rice Vinegar

2 tbsp Grapeseed Oil

2 tbsp fresh Cilantro Leaves (Optional)

2 tbsp Whole Brown Flax Seed (Optional)

2 tbsp Fage 2% Gluten-Free Greek Yogurt (Optional)

1 cup Brown Basmati Rice, cooked according to package directions (Optional)


*Start rice first so it's ready when the curry is finished. 

In a non-stick skillet or wok, heat grapeseed oil (or other high-heat cooking oil) and do a hot-fast fry of the onion until it's a light caramel brown.  Add red pepper flakes, garlic and chickpeas.  Once chickpeas are toasty and golden brown, add can of stewed tomatoes, banana and curry powder/paste.  Cook stir-fry style for a few minutes.

Add chili sauce, ketchup and vinegar.  Cook curry a minute or two longer to incorporate all ingredients.  At the end, scatter spinach on top of dish so that it wilts.  It should be tender enough to eat but still bright green.  Season with salt and pepper to taste, toss to coat spinach and serve immediately over rice.  Garnish with a dollop of yogurt, fresh cilantro leaves and flax seeds, as desired. 

*You can easily cool this dish down by omitting the red pepper flakes or chili sauce if it sounds like too much spice for you.  If you want to add a nutty flavor, consider toasting the flax seeds.  As with all meals, I like to garnish the plate with a few lemon wedges for color and a last minute squeeze. :)




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Leave a Comment

  1. Carolyn
    Vote #2 Buddha's Delight! Yum, the recipe sounds delicious but, I would definitely have to leave out the red pepper flakes and chilli sauce.
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    1. BuddhasDelight
      hi carolyn! i totally understand. my mom would die if she ate this version! bless. but in my house, we like it spicy! i am used to cooking for those who like it mild. with the curry powder alone, you should be fine. even my mom likes it and she's a self-proclaimed spice wimp! :)
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  2. BuddhasDelight
    oh yeah, the banana is to be mashed into the sauce rather than sliced! I accidentally deleted this line from the original text. :) whoopsies!
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  3. Roopam
    that's quite a wholesome meal and healthy too!
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  4. Virtually Homemade
    Virtually Homemade
    This sounds awesome - simple yet so full of flavor!
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