Cooking recipes in one saucepan is one of the easiest ways to cook dinner while saving on time and washing up. There are many online recipes suitable for midweek meals, but this is one of the easiest. This recipe, from BBC Food, is a quick and simple chickpea curry. The recipe notes said: “Just five ingredients and one of them’s rice. Have this easy vegan chickpea curry on the table in less than 10 minutes.”
The recipe serves two, is dairy—and egg-free, and is vegan, perfect for the entire family. You can boil your own rice or use microwave rice to make the dish simpler.
How to make five-ingredient chickpea curry
Ingredients:
- Two tablespoons of medium Indian curry paste, such as tikka masala
- 400g can chickpeas, drained and rinsed
- 227g can of chopped tomatoes
- 25g creamed coconut, from a block, roughly chopped
- 250g sachet of basmati rice or 125g uncooked basmati rice
Method:
Put the curry paste and chickpeas in a frying pan and cook over low heat for one to two minutes, stirring constantly.
Add the tomatoes and coconut and bring to a gentle simmer. Cook for six to eight minutes, stirring regularly.
You’ll know when it’s done when the curry looks thick and glossy. Add a little water if you need.
Serve with basmati rice, cooked according to the packet instructions.
This simple dinner is so quick and easy to prepare, and can easily be doubled or tripled depending on how many servings you need.
You can also store any leftover chickpea curry in the fridge, gently reheating it when you need.
