15 minute creamy chickpea curry
Try this 15 minute creamy chickpea curry recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 2
- salt
- 2 tbsp tomato puree
- black pepper
- 1 tbsp oil
- 1 medium leek
- 1 bell pepper ((i used yellow))
- 4 medium mushrooms
- 400 g tin chickpeas (drained (240g, or ~ 1 1/4 cups, when drained))
- 400 g tinned tomatoes ((~ 1 1/3 cups))
- 3 tsp medium curry powder
- 2 tbsp cream ((skip for a vegan curry or use vegan cream))
- to serve: fresh coriander ((cilantro) (optional))
- Carbohydrate 4.48045999913045 g
- Cholesterol 0 mg
- Fat 27.5934875539627 g
- Fiber 1.72917501878785 g
- Protein 1.77995249971398 g
- Saturated Fat 3.58741675695898 g
- Serving Size 1 1 people (482g)
- Sodium 85.373000005553 mg
- Sugar 2.75128498034259 g
- Trans Fat 1.47189750242768 g
- Calories 263 calories
Heat a dash of oil in a large frying pan over a medium-high heat. Halve the leek lengthwise, slice it thinly, and add it to the pan. Dice the pepper and mushrooms, and add those too. Cook for a few minutes, stirring regularly, until the vegetables are fairly soft. Add the chickpeas, tomatoes, tomato puree and curry powder, and mix well. Turn the heat up high, and bring to a simmer. Season to taste, and allow to cook for another 5 minutes, or until the sauce has thickened to your desired consistency. Add the cream if using, and serve topped with fresh coriander.
