#chickpeacurry

A flavorful and hearty vegan curry featuring chickpeas and butternut squash cooked in creamy coconut milk with aromatic spices.

Ingredients: 1 can chickpeas, drained and rinsed. 2 cups diced butternut squash. 1 can coconut milk. 1 onion, chopped. 2 cloves garlic, minced. 1 tablespoon curry powder. 1 teaspoon ground turmeric. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1 tablespoon vegetable oil. Salt and pepper, to taste. Fresh cilantro, for garnish.

Instructions: Warm up the vegetable oil in a big pan over medium-low heat. Put in the minced garlic and chopped onion. Saut until the onions are soft. Dice the butternut squash and cook for 5 to 7 minutes, until the squash is just barely soft. Add the ground coriander, cumin, turmeric, and curry powder and stir them in. Cook for one more minute until the food smells good. Add the chickpeas and coconut milk that have been drained, and stir to mix. Turn down the heat, cover, and let it simmer for 15 to 20 minutes, or until the squash is done and the flavors have mixed. Add pepper and salt to taste. Add fresh cilantro as a garnish before serving. Serve hot on top of rice or quinoa that has been cooked.

Prep Time: 15 minutes

Cook Time: 25 minutes

Foxy's Chickpea Curry

Foxy: Comforting, practical, and kinder to your schedule than takeout.

This is pantry food doing honest work. Onion, garlic, spices, chickpeas, tomatoes, coconut milk, and spinach. Nothing dramatic. Nothing fussy. Just warm food that keeps well and feeds you more than once.

Good food. Good plan. Good you.

Recipe: Chickpea Curry

Ingredients:

1 tbsp oil

1 small onion, diced

2 cloves garlic, minced

1 tbsp curry powder

1 tsp ground cumin

2 cans chickpeas, drained

1 can diced tomatoes

1 can light coconut milk

2 cups spinach

2 cups cooked rice

Salt and pepper, to taste

Instructions:

Heat oil in a large pot or skillet over medium heat.

Add diced onion and cook for 3–5 minutes, until softened.

Add garlic and cook for about 30 seconds, just until fragrant.

Stir in curry powder and cumin. Let the spices toast briefly.

Add drained chickpeas and diced tomatoes. Stir to combine.

Pour in coconut milk and bring to a gentle simmer.

Simmer for 10–15 minutes, stirring occasionally, until the curry thickens slightly.

Stir in spinach at the end and cook until wilted.

Season with salt and pepper to taste.

Serve warm over cooked rice.

Meal Prep Note: Refrigerate up to 4 days. Reheat gently on the stove or in the microwave.

This chickpea curry is an easy and tasty vegan dish that you can make in no time. A tasty sauce for hearty chickpeas is made with creamy coconut milk and fragrant spices. Great for dinner during the week!

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 1 can 14 oz coconut milk. 1 onion, diced. 3 cloves garlic, minced. 1 tablespoon curry powder. 1 teaspoon ground turmeric. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1 tablespoon olive oil. Salt and pepper to taste. Fresh cilantro for garnish optional.

Instructions: Warm up the olive oil in a big pan over medium-low heat. Put in the minced garlic and diced onion and saut until the onion is soft. Add the turmeric, cumin, coriander, and curry powder, and stir them in. Cook for one more minute. Bring the chickpeas and coconut milk to a slow boil. Turn down the heat, cover, and let it simmer for 15 to 20 minutes, stirring every now and then. Add pepper and salt to taste. If you want, you can add fresh cilantro as a garnish before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

A comforting and flavorful vegan curry made with sweet potatoes, chickpeas, and aromatic spices, served over nutty brown rice. This wholesome dish is perfect for a satisfying meal any day of the week.

Ingredients: 2 medium sweet potatoes, peeled and cubed. 1 cup brown rice, uncooked. 1 can 400ml coconut milk. 1 onion, diced. 2 cloves garlic, minced. 1 tablespoon ginger, grated. 1 tablespoon curry powder. 1 teaspoon turmeric powder. 1 teaspoon cumin powder. 1 can 400g chickpeas, drained and rinsed. 2 cups vegetable broth. 2 tablespoons olive oil. Salt and pepper, to taste. Fresh cilantro, for garnish optional.

Instructions: In a large pot, heat olive oil over medium heat. Add onions, garlic, and ginger. Saut until onions are soft and translucent. Add curry powder, turmeric, and cumin. Stir well and cook for another minute. Add sweet potatoes, chickpeas, coconut milk, and vegetable broth. Season with salt and pepper. Bring to a boil, then reduce heat to low and let it simmer for 20-25 minutes or until sweet potatoes are tender. While the curry is simmering, cook brown rice according to package instructions. Once the sweet potatoes are tender, adjust seasoning if needed. Serve the curry over cooked brown rice. Garnish with fresh cilantro if desired. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

A quick and flavorful chickpea curry made effortlessly in a pressure cooker. Perfect for a satisfying meal any day of the week.

Ingredients: 2 cups chickpeas, soaked and drained. 1 onion, finely chopped. 2 tomatoes, diced. 1 cup coconut milk. 1 tablespoon vegetable oil. 1 teaspoon cumin seeds. 1 teaspoon coriander powder. 1 teaspoon turmeric powder. 1 teaspoon garam masala. 1 teaspoon chili powder. Salt to taste. Fresh cilantro for garnish.

Instructions: Set the pressure cooker to saut mode and heat vegetable oil. Add cumin seeds and saut until they splutter. Add chopped onions and saut until golden brown. Stir in coriander powder, turmeric powder, garam masala, and chili powder. Add diced tomatoes and cook until they soften. Add soaked chickpeas, coconut milk, and salt. Mix well. Close the pressure cooker lid and set it to high pressure for 15 minutes. Once done, release the pressure naturally for 10 minutes, then quick-release. Garnish with fresh cilantro and serve hot.

Prep Time: 15 minutes

Cook Time: 25 minutes