My hearty chickpea curry will blow you away with one bite. It’s creamy, comforting, and quick! Hearty, healthy, and heart-healthy;)
NAAN-NEGOTIABLE: MUST PAIR WITH NAAN.
Throw in other Indian flavors, such as coriander and cilantro. My dining partner hates those ingredients and I wanted her to enjoy this dish with me, so I left them out. And please, these kinds of recipes are not rituals. If you don’t have/like kale, swap it for spinach. No chickpeas? Cubed tofu, white beans, or tempeh chunks work too.
I am not well-versed in the Indian kitchen, but the cuisine is unmatched. Do yourself a favor and indulge in it more often! My favorites: any curry, tikki masala, BAKED samosa (no deep-fried allowed, okay?), mango chutney, butter tofu, red lentil Rofi, and pistachio kulfi. This healthy chickpea curry is almost a cross between butter tofu and a curry masala!
Hearty Chickpea Curry
Yield: 2 large servings (the size of the plates in the photos)
WHAT YOU’RE GONNA NEED:
- 1 can (15oz.) diced or stewed tomatoes
- 7 oz. silken tofu
- 1 tsp curry powder
- 1 tsp garam masala
- 1/2 tsp turmeric + black pepper
- 1 tsp onion powder OR 1/2 whole onion
- 1 cup cooked chickpeas*
- 1 can vegetable medley OR chopped carrots, corn, and potato cubes
- 1-2 cups kale
- 2 very small Yukon Gold potatoes
WHAT YOU’RE GONNA DO:
- Blend the sauce ingredients (tomatoes through onion powder) in a food processor or blender until super smooth.
- Add remaining ingredients and simmer for 20 minutes, until potatoes are tender. Stir intermittently.
- That’s it! Serve by itself, over basmati rice, or with naan.
INFO DE NUTRITION per 1/2 recipe: 260 calories | 17g protein | 14g fiber | 4g fat
*1 cup of beans is 2/3 of a 15oz can. or 170 grams.
Another confession: I hate rice. But I realize I’m in the minority with that food choice, so ignore me. What are you making for dinner tonight? (Hint: it better be this one-pot miracle.)
Best Dishes,
The Hippie Happy Foodistâ„¢
Leave a Reply