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    Home » Recipes » Vegetarian Dinner Recipes

    Oct 21, 2017 · Modified: Feb 10, 2020 by Becca Heyes · This post may contain affiliate links · 32 Comments

    15 minute creamy chickpea curry

    1.4K shares
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    Total time: 15 minutes
    Servings: 2 people
    4.92 from 12 votes
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    15 minute creamy chickpea curry - an easy vegetarian curry in record time! Perfect student food.

    I quite like doing this kind of timed recipe - 15 minute black bean soup, 15 minute pasta primavera, 30 minute saag paneer... Usually when I cook, I do a lot of faffing. I stop to write out the recipe on my laptop, get distracted on Facebook, realise I need to tidy a random corner of the kitchen... things usually take at least twice as long as they need to. But if I'm going to make a 15 minute creamy chickpea curry, I want to know for sure that it can actually be made in 15 minutes (no false advertising here!), so I force myself to focus. And this chickpea curry took me 15 minutes on the dot!

    15 minute creamy chickpea curry - an easy vegetarian curry in record time! Perfect student food.

    Of course, if you want to make your creamy chickpea curry in 15 minutes, you'll need to focus too. There's no extra time allocated for finding your veg in the back of the fridge, searching for your tin opener, emptying the kitchen bin... make sure you have everything you need to hand, and you'll be well on your way to a quick and easy dinner. I suppose, very roughly, there's 5 minutes allocated for chopping, 5 minutes for cooking the veg, and 5 minutes for simmering the sauce - but really, you'd be better off doing things more efficiently than that. Get your veg in the pan as soon as you've chopped them, for example - your leeks can be cooking while you're still chopping the mushrooms.

    15 minute creamy chickpea curry - an easy vegetarian curry in record time! Perfect student food.

    This is just the kind of recipe I would have cooked as a student. It's quick to make (no need to eat into your studying / drinking time), only uses a straightforward curry powder (though feel free to add extra spices if you have a more extensive collection), and the leftovers will reheat really well if you're only cooking for one. Serve it with naan bread or pilau rice, and top it with fresh coriander (cilantro) if you're feeling extra fancy.

    15 minute creamy chickpea curry - an easy vegetarian curry in record time! Perfect student food.

    15 Minute Creamy Chickpea Curry

    A quick and easy vegetarian curry that's made with straightforward ingredients, but is still full of flavour!

    If you've cooked this recipe, don't forget to leave a star rating!

    4.92 from 12 votes
    Print Pin Comment
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 2 people
    Calories: 335kcal
    Author: Becca Heyes
    (prevents your screen from going dark)

    Ingredients

    • 1 tablespoon oil
    • 1 medium leek
    • 1 bell pepper (I used yellow)
    • 4 medium mushrooms
    • 400 g tin chickpeas, drained (240g, or ~ 1 ¼ cups, when drained)
    • 400 g tinned tomatoes (~ 1 ⅓ cups)
    • 2 tablespoon tomato puree
    • 1 tablespoon medium curry powder
    • Salt
    • Black pepper
    • 2 tablespoon cream (skip for a vegan curry, or use vegan cream)
    • To serve: fresh coriander (cilantro) (optional)

    Instructions

    • 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.

    Nutrition

    Serving: 1 portion - Calories: 335 kcal - Carbohydrates: 53.1 g - Protein: 11.5 g - Fat: 10.4 g - Saturated Fat: 1.5 g - Cholesterol: 2 mg - Sodium: 485 mg - Potassium: 1074 mg - Fiber: 11.1 g - Sugar: 11.6 g - Calcium: 98 mg - Iron: 5 mg

    Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

    Tried this Recipe? Pin it for Later!Mention @EasyCheesyVeg or tag #EasyCheesyVegetarian!

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    Comments

    1. Ashlaurb says

      June 23, 2021 at 7:38 pm

      Really easy and tasty! Great for batch cooking too- I tripled the ingredients and made six portions. Will definitely be a go-to dinner from now on.5 stars

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        June 24, 2021 at 8:37 am

        Great, glad you enjoyed it! :)

        Reply
    2. Hollie says

      June 08, 2020 at 7:21 pm

      For some strange reason it won’t let me click the 5th star but I love this recipe.

      I’ve used it afew times now and eat times tried it with different bits and bobs that need using up. Eg: sweet potato, butternut squash, peas and tonight I added some halloumi! 

      So quick and easy and it does down a treat! Definitely a go to in my house👌🏼4 stars

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        June 11, 2020 at 4:08 pm

        Thanks Hollie! Glad you like it. Adding halloumi is always a good idea :D

        Reply
    3. Chris says

      May 13, 2020 at 5:56 pm

      Very nice thanks, I used kidney beans instead of black beans and put fresh red pepper in it
      Quick and easy generous portions.5 stars

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        May 19, 2020 at 3:39 pm

        Thanks Chris, glad you liked it!

        Reply
    4. Claire says

      January 03, 2020 at 6:36 pm

      Hi 

      Just came across your page what a wonderful page, I’m trying to reduce my meat intake to lessen my carbon footprint. 
      There are some wonderful dishes out there who would of known, 
      Tomorrow I making mushroom stroganoff and Sunday is the chickpea curry without the cream 
      Can’t wait to try something different xxx 
      Have signed up for your recipes and ha e your page on my home screen on my phone x 

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        January 05, 2020 at 8:03 pm

        Thanks Claire, so glad you found me! I hope I can continue inspiring you :)

        Reply
    5. Sarah says

      November 16, 2019 at 2:08 am

      Does the cream matter if you don’t put it in

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        November 16, 2019 at 1:26 pm

        No feel free to skip it :)

        Reply
    6. Marisa Rieger says

      August 01, 2019 at 6:42 pm

      My family and I LOVE your recipes! Thanks so much!

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        August 14, 2019 at 9:24 am

        Thank you so much!! :D

        Reply
    7. Rachel says

      November 30, 2018 at 3:40 am

      Are the tinned tomatoes meant to be whole canned tomatoes or something else? And is tomato purée the same as tomato paste or crushed tomatoes?

      Reply
      • Becca @ Amuse Your Bouche says

        November 30, 2018 at 4:34 pm

        I'd use a tin of chopped tomatoes if you can get those! And yes I think tomato puree is what you call tomato paste :)

        Reply
    8. Bia says

      September 26, 2018 at 7:34 pm

      My dear, I just made this for lunch and it's by far one of the most delicious recipes I've ever tried. I'm still a beginner and the result I got made me feel like a pro chef! =P
      Thanks for sharing this5 stars

      Reply
      • Becca @ Amuse Your Bouche says

        September 26, 2018 at 8:32 pm

        Aw thank you so much!! All my recipes are super easy - I hope you find more you like here! :)

        Reply
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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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