A creamy Chickpea Curry ready in just 10 minutes. The perfect speedy mid-week meal when you need dinner on the table fast!
Getting a meal on the table for your family doesn’t have to be difficult and doesn’t have to take too much time either.
Today I’m going to show you how you can make a delicious and nutritious curry in just 10 minutes – the perfect dinner to whip up on a busy school night!
TIME SAVING COOKING HACKS
They key to my 10 minute meals is using frozen basics like onions and garlic. It saves you time peeling and chopping, simply add straight from the freezer to the pan.
I’m also using a curry paste which adds instant spice and flavour without needing a lot of cooking.
STORAGE INSTRUCTIONS
Leftovers can be kept in a container in the fridge for up to 2 days and reheated in the microwave or on the hob.
This recipe can also be frozen in a freezer bag or container. Defrost in the fridge overnight and reheat in the microwave or on the hob.
If you try making my 10 Minute Chickpea Curry please do leave a comment below and share your pictures with me on on Instagram. I always love to see your creations!
You can also watch my video showing my 4 favourite 10 minute meal ideas below.
10 Minute Meal – Chickpea Curry
Prep Time: 1 min- Cook Time: 9 mins
- Total Time: 10 minutes
Yield: 4 1x
Category: Dinner
Cuisine: Vegetarian
Print Recipe
Pin RecipeDescription
A creamy Chickpea Curry ready in just 10 minutes. The perfect speedy mid-week meal!
Ingredients
- 0.5 tbsp oil
- frozen onions (the equivalent of 1 medium onion)
- frozen garlic (the equivalent of 1 garlic clove)
- 1 tsp frozen ginger
- 3 tbsp curry paste
- 2 tins chickpeas, drained
- 1 tin chopped tomatoes
- 1 tin coconut milk
- rice and coriander to serve
Instructions
- Add the oil, onions, garlic and ginger to a large frying pan and fry for 2 minutes on a high heat.
- Stir in the curry paste and cook for another minute.
- Next add the chickpeas, chopped tomatoes and coconut milk and stir well.
- Bring to the boil, reduce to a high simmer and cook for 7 minutes.
- Serve with rice (use microwave rice for speed) and chopped coriander.
Notes
Leftovers can be kept in a container in the fridge for up to 2 days and reheated in the microwave or on the hob.
This recipe can also be frozen in a freezer bag or container. Defrost in the fridge overnight and reheat in the microwave or on the hob.
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Casey says
I don’t actually have kids, but this recipe is great for me because I have the palette of a toddler and don’t like too many spices 🙂
★★★★★
Emily says
Lovely recipe and my fussy 3 year old ate it without questions.
I added sweet potato at the beginning too.
Brenda says
I had two random tins of chickpeas languishing at the back of the cupboard that needed using up, so gave this a try and was so pleased with how it turned out (and how little time I had to spend cooking it!!). Really great recipe, thank you.
★★★★★
Grace says
Such a great store cupboard recipe, perfect for these times when we’re avoiding the shops as much as possible – thank you!
★★★★★
Emma says
So easy and simple to make yet has all the flavour of a good curry. Very impressed. Kids loved it too. Trying to eat less meat and this is a great alternative.
★★★★★
Ian says
Wanted to try this as I had some leftover tins of chickpeas in the cupboard that I didn’t know what to do with. Was really pleasantly surprised how tasty this recipe was considering the short amount of time cooking and prepping. Really good.
★★★★★