I LOVE one-pot meals. They are perfect for busy weeknights. Quick and easy to make and quick and easy to clean up! This delicious curry uses very healthy, very inexpensive ingredients. There are only 3 steps! THREE! It is definitely going to become one of your staple meals! ;)
If you have a local Indian market, I recommend getting the spices there, because they will usually be more reasonably priced. Blends such as "curry powder" will be more authentic! We enjoy this recipe over basmati rice (also best purchased at your local Indian market!). If you choose to serve your curry over rice, that would require a rice cooker or second pot!
This recipe makes A TON of curry (approximately 6-8 servings) that reheats and/or freezes wonderfully. This recipe is easily divisible, so feel free to make a smaller batch, but I always make the full amount to avoid cooking as much as I can during the workweek.
Delicious and healthy meal, easy cleanup, relaxing evenings - what more can you ask for?
--------------------- ♫ ♪ ---------------------
One-Pot Chickpea Curry
Vegan, gluten-free, nut-free (besides coconut), refined sugar-free, soy-free
Serves 6-8
Preparation: 10 mins
Cook time: 10 mins
Ingredients
- 4 cloves of garlic
- 1 onion
- 1 tablespoon oil (optional, for frying)
- 32 oz tomato sauce (4 8ozcans)
- 1 14oz can coconut milk
- 6 cups cooked chickpeas (4 cans)
- 4 tsp curry powder
- 1 tsp garlic powder
- 1 tsp ground ginger
- 1 tsp tumeric
- 1 tsp garam masala
- Cilantro as garnish (optional)
- 2 cups dry basmati rice (optional, follow package instructions for preparing)
Directions
- Finely chop the onion and the garlic and fry in a large pot until golden brown.
- Add the remaining ingredients and lightly simmer for approximately 10 minutes, stirring occasionally.
- Garnish with cilantro and serve over basmati rice (optional).
--------------------- ENJOY! ---------------------
No comments :
Post a Comment