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20-minute dinners

Quick coconut chickpea curry

Chickpeas simmered with coconut milk, tomato and curry powder for two generous bowls.

Jump to recipeQuick coconut chickpea curry
Prep5 mins
Cook15 mins
Total20 mins

Ingredients

Measurement system

Method

  1. 1Prepare chickpeas, coconut milk and tomatoes before heating the pan.
  2. 2Warm a 26 cm frying pan over medium heat and cook chickpeas with coconut milk, stirring as needed.
  3. 3Add tomatoes and curry powder; adjust the heat so the mixture cooks without catching.
  4. 4Continue until the vegetables are tender and any meat or fish has reached a safe doneness for the ingredient.
  5. 5Taste, adjust seasoning and divide into two portions.

Equipment

  • Medium saucepan or 26 cm frying pan
  • Digital kitchen scales
  • Wooden spoon or spatula

Storage, reheating & freezing

Storage: Transfer cooled quick coconut chickpea curry to a shallow airtight container and refrigerate for up to 2 days; cool and chill promptly.

Reheating: Reheat in a covered pan over medium-low heat, adding a small splash of water where needed, until steaming hot throughout. Reheat once only.

Freezing: Freeze cooled portions in airtight containers for up to 1 month. Thaw overnight in the refrigerator before reheating; expect softer vegetables.

Helpful notes

  • Salt, pepper, water and optional cooking spray are treated as pantry seasonings and are listed in the method where needed.
  • Appliance performance varies, so use the visual cues and food-safety checks in the method alongside the stated timing.
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