Best Quickpea Curry Recipes

QUICKPEA CURRY

Quickpea Curry image

This colorful curry is a nice change of pace for a busy weeknight. I like to substitute fresh peas for frozen when they're in season. -Beth Fleming, Downers Grove, Illinois

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1 tablespoon canola oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 tablespoon curry powder
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
2 cups cubed peeled sweet potato (about 1 medium)
1 cup light coconut milk
2 teaspoons sugar
1/4 teaspoon crushed red pepper flakes
1 cup uncooked whole wheat pearl (Israeli) couscous
1-1/2 cups frozen peas (about 6 ounces)
1/4 teaspoon salt
Chopped fresh parsley
Plain yogurt, optional

Steps:

In a large skillet, heat oil over medium heat; saute onion and garlic with curry powder until tender, 3-4 minutes. Stir in tomatoes, chickpeas, sweet potato, coconut milk, sugar and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, until mixture is thickened and potatoes are tender, 25-30 minutes, stirring occasionally., Meanwhile, prepare couscous and peas separately according to package directions. Stir salt into peas., To serve, divide couscous among 6 bowls. Top with chickpea mixture, peas, parsley and, if desired, yogurt.

Nutrition Facts : Calories 390 calories, Fat 8g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 561mg sodium, Carbohydrate 68g carbohydrate (14g sugars, Fiber 13g fiber), Protein 13g protein.

QUICKPEA CURRY

Quickpea Curry image

This colorful curry is a nice change of pace for a busy weeknight. I like to substitute fresh peas for frozen when they're in season. -Beth Fleming, Downers Grove, Illinois

Provided by @MakeItYours

Number Of Ingredients 15

Ingredients

1 tablespoon canola oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 tablespoon curry powder
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
2 cups cubed peeled sweet potato (about 1 medium)
1 cup light coconut milk
2 teaspoons sugar
1/4 teaspoon crushed red pepper flakes
1 cup uncooked whole wheat pearl (Israeli) couscous
1-1/2 cups frozen peas (about 6 ounces)
1/4 teaspoon salt
Chopped fresh parsley
Plain yogurt, optional

Steps:

In a large skillet, heat oil over medium heat; saute onion and garlic with curry powder until tender, 3-4 minutes. Stir in tomatoes, chickpeas, sweet potato, coconut milk, sugar and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, until mixture is thickened and potatoes are tender, 25-30 minutes, stirring occasionally., Meanwhile, prepare couscous and peas separately according to package directions. Stir salt into peas., To serve, divide couscous among 6 bowls. Top with chickpea mixture, peas, parsley and, if desired, yogurt.