What’s for dinner tonight? How about my one pot, coconut chickpea curry? Containing 5 nutrient rich vegetables in it, this hearty vegetarian meal can be ready in 30 minutes.
The great thing about this recipe is that it uses ingredients that you may already have in your cupboard. This time of year canned stables are welcomed by every winter cook
If you are trying to add more vegan, vegetarian recipes to your diet (or simply want to eat more vegetables); chickpea curry is a good place to start.
It’s a great meatless, midweek meal for the winter that can be prepared without having to spend copious time in the kitchen.
This recipe is fairly flexible too, the vegetable combinations that you can use in this curry are vast; with veggies like aubergines, carrots, peppers, mushrooms, green beans to name a few. Any vegetable you end up using will be delicious as it will be coated in a rich, creamy, savoury sauce.
This curry freezes and “fridges” well. I always find the taste enhances with time so leftovers are a must!
How long does curry last in the fridge?
Curry will last in the fridge for up to four days. After that, it should be thrown out.
Can you freeze curry?
Yes, you can freeze curry. Curry will last in the freezer for up to six months.
What is the best way to reheat curry?
The best way to reheat curry is in the stove top of microwave. reheating it in the oven will make the curry dry.
My curry is too spicy, what can I do?
If your curry is too spicy, you can add some coconut milk or cream to tone down the spice. You can also add some sugar to balance out the heat.
This everything but the fridge curry is a one-pot meal that is hearty, filling, and packed with flavor. It’s made with simple ingredients that you likely already have in your pant
- 400 ml Light coconut milk
- 800 g Chickpeas (2 cans)
- 1 tsp Coconut oil
- 2 tbsp Curry powder
- 1 Tub Knorr stock (vegetable)
- 4 cloves Garlic
- 1 Onion
- 1 Handful Spinach
- 1 Medium Sweet potato
- 1 Bell pepper
- 2 Carrots
- 200 ML Water (fill up 1/2 the coconut milk can with water).
- Chop vegetables; garlic, onion, sweet potato, carrot, bell pepper
- Put coconut oil in pan, followed by all the chopped vegetables. Cook for 5 minutes
- Add curry powder and stock cube
- When curry powder is fragrant (~3 mins), add chickpeas, coconut milk and water
- Cook on medium for 15 – 20 minutes
- Add handful of spinach
- It is ready when oil from the coconut milk raises to the top
If you cook this recipe, let us know! Leave a comment or rate the recipe and don’t forget to tag #theflexiblefridge on instagram, thanks friends!