- 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)
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 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.