15 Minute Creamy Chickpea Curry
A quick and easy vegetarian curry that's made with straightforward ingredients, but is still full of flavour!
Calories: 335kcal
Ingredients
- 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)
- 2 tbsp tomato puree
- 1 tbsp medium curry powder
- Salt
- Black pepper
- 2 tbsp 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
Nutrition Facts
15 Minute Creamy Chickpea Curry
Amount Per Serving (1 portion)
Calories 335
Calories from Fat 94
% Daily Value*
Fat 10.4g16%
Saturated Fat 1.5g8%
Cholesterol 2mg1%
Sodium 485mg20%
Potassium 1074mg31%
Carbohydrates 53.1g18%
Fiber 11.1g44%
Sugar 11.6g13%
Protein 11.5g23%
Calcium 98mg10%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
🖨 Recipe printed from www.easycheesyvegetarian.com
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