Quick Veggie Chickpea Curry

Hola everyone! So I was staring in my fridge today wondering what I could possibly make to warm me up after a long walk in the chilly outdoors with the new pup. I was slightly hangry, but I knew I was craving that bowl of warmth and nothing else would suffice, so a quick curry was in order! With my recent SPUD delivery, I ordered the Best of Fall Box and received some gorgeous local sweet carrots, local tomatoes and onion, I thought this could be a great base for a Quick Veggie Chickpea Curry! This turned out insanely delicious, I was actually impressed with the layers of flavor I was able to attain in less than 30 minutes, YUM!

I’m recently focusing on quick, filling meals that are nourishing, satisfying and are also wonderful left over food for work. This Quick Veggie Chickpea Curry hits all those check marks, filled to the brim with veggies and your chickpeas are a wonderful protein source for those of you that don’t care for meat. I usually tend to have a lot of these ingredients on hand, hopefully you guys do too so you can make a batch of this scrumptious curry ASAP! I will also continue to rave about SPUD.ca, many of you know I recently became an affiliate for SPUD.ca, a highly recommended company that provides local, organic groceries to your doorstep. Just hop on SPUD.ca, shop online and you’ll have your groceries at your door on your delivery date, this saves so much time and the produce is local and tasty AF! I will also give you a PROMO CODE so you can get $20 off your first order of $60, the CODE: PINCH gets you this discount at checkout, hooray!

Alright, so a tasty quick meal in under 30 minutes is what we all dream of, am I right?! Let’s keep it real, in and out of the kitchen, more time for whatever your vice is (mine currently is Outlander on Netflix) and get food in our bellies ASAP! I always find if I start by prepping all of my ingredients, get my spices measured out and ready, cooking goes much more smoothly and a lot of time is saved. You’re also not running like a chicken with your head cut off through the kitchen, that always restores the faith your family has in your cooking skills while they watch you cook… just saying.

Hopefully you have these ingredients lying around!

Serves 2:

1 tsp avocado oil/coconut oil

1/2 medium yellow onion – thinly sliced

2 cloves of garlic – crushed

1 tsp fresh grated ginger

1 tsp fresh grated turmeric (or 1/2 tsp dried)

1 tsp paprika

1 tsp yellow curry powder

1/2 tsp red chili flakes

1 tsp salt

1/4 tsp black pepper

1 medium carrot – very thinly sliced into circles

2 large tomatoes – chopped

1 cup vegetable broth

1/2 cup light coconut milk

1 can (540ml) drained and rinsed chickpeas

1 large handful of spinach

Toppings:

Cilantro

Avocado

Here we go:

Place a medium pot over medium heat & heat oil.

Add your onions and all of your spices, saute until fragrant and onions softening, approximately 5 minutes.

Add your thinly sliced carrots, saute another 5 minutes.

Add vegetable broth, coconut milk, tomatoes and chickpeas, allow to simmer for 10-15 minutes.

Stir in your spinach at the end until just wilted.

Scoop into your favorite bowl, top of with goodies, kick back, watch Netflix and dig in!

Hope this Quick Veggie Curry Bowl keeps you warm this weekend and hits the spot! Tag me in any of your A Pinch of Nurse creations on Instagram @apinchofnurse or Facebook, or I do love getting all your messages as well! Almost a long weekend for most of us, let’s take a moment to remember on Saturday as well! Thanks for reading and all your support everyone, XOXO.

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