Quick chickpea curry
Delicious cheap, healthy and easy under 10 minutes recipe for chickpea curry!
Servings: 1
Calories: 450kcal
Cost: 5
Ingredients
- 150 g Cooked chickpeas
- 60 g Defrost spinach
- 20 g Defrosted onion
- 1 tbsp Tahini
- 2/3 teaspoon Vegetable stock powder (buillon) Use your vegetable broth for WFPB
- 1/3 teaspoon Garlic powder Use minced garlic for WFPB
- 1/3 teaspoon Your favorite curry powder Make your own curry for WFPB
- 100 ml Soy milk (or any plant-based milk) Use non-processed milk for WFPB
Instructions
- Put the chickpeas, spinach and onion in a bowl
- Put the tahini, vegetable stock, garlic powder, curry and milk in a glass jar
- Close the jar and shake thouroughly with your hands
- Add the jar mixture to the bowl
- Top with some chipotle flakes (optional)
- Put the bowl in the microwave for 1 minute
- Enjoy!
Video
Notes
- You probably don't want to use coconut milk for this recipe! tahini with coconut milk taste a bit weird in my opinion!
- If you want to use coconut milk, then, replace the tahini and the curry powder with normal curry paste
- This is a super easy to make and delicious recipe, because it takes 8 minutes to make, there's not even a need to make it in batch, but you could and it keeps well in the freezer
- I like making my own chickpeas, they are such a game changer!
- You will love it with basmati rice! (although it is quite filling on its own!)
- I have keep this to a bare minimum of ingredients! this goes very well with roasted potatoes, or roasted sweet potatoes, or basically any other veggies you have. You can easily substitute the chickpeas with beans, lentils, rice or just anything, get creative here!