Cooked - 15 Minute Creamy Chickpea Curry

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

15 Minute Creamy Chickpea Curry

2.0

1 tbsp 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 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.

Course🍽️Main Course

Diets🥕Vegetarian🌾Gluten-free...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyVery Easy ⏰ 15m

Created 93 weeks ago

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