Here is a quick and easy weeknight dinner option: chickpea yellow curry. I love yellow curry, and more often than not, I tend to make it with baked or air fried tofu.
But this is probably the fastest option while still offering some protein from the chickpeas and all the deliciousness of yellow curry. Yum!
Related: 40 Easy 30-Minute Dinner Ideas and 60 Easy Dinner Recipes
You could absolutely customize this with different vegetables or more vegetables, but I tend to keep it simple with some onion, garlic, bell pepper, and chickpeas.
Btw, who calls them garbanzo beans and who tends to say chickpeas? It’s the same thing, but still … it’s always interesting to me if it’s a regional thing or more what you heard growing up.
I am still 100% obsessed with my Always Pan. I make everything in it (actually, I have two—I have the green one as well).
Serve this chickpea yellow curry alongside some white or brown rice and you’re all set for a filling, vegetarian-friendly dinner option that is totally packed with flavor. Enjoy! Emma
P.S. If you love chickpeas, check out my Lemony Chickpea Soup!
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Ingredients
- 1 tablespoon olive oil
- ½ yellow onion (cubed)
- 3 cloves garlic (minced)
- 1 bell pepper (chopped)
- 1 can chickpeas (drained)
- 2 tablespoons curry paste (yellow)
- 1 teaspoon sugar (brown)
- 1 can coconut milk
- 1 cup water
- 1 teaspoon soy sauce
- ⅛ teaspoon red pepper flakes (or more)
- 1 tablespoon chopped cilantro (chopped)
- rice (for serving)
Instructions
- In a large pan, heat the olive oil over medium heat. Cook the onion, garlic, and bell pepper until they begin to soften (2 minutes). Then stir in the drained chickpeas and cook for another 1-2 minutes. Season with a little salt and pepper.
- In another large pan (or the same pan, removing the cooked vegetables first), toast the curry paste with the brown sugar over medium heat for 30 seconds to a minute, until very fragrant.
- Whisk in the coconut milk, water, and soy sauce. Add the cooked vegetables and continue to cook until everything is well heated. Stir in the red pepper flakes and cilantro before serving over cooked rice.
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
A mess, but not a beautiful one. I should have known from the instructions that this would be bad, but I thought maybe they knew something about cooking these foods I didn’t and I’d give it a try.
Cooking the aromatics with the vegetables instead of in the base (which the vegetables will absorb), made the base flavourless and flat.
Toasting the sugar with the curry resulted in acrid sugar, because curry paste needs a higher temperature to toast and the sugar burns.
Using water instead of broth just resulted in watering down the already barely there flavour.
Definitely
I’ve made this curry twice now, and it is tasty! The first time I made it as per the recipe instructions, except with red curry paste instead of yellow because that is what’s more readily available to me (so I skipped the red pepper flakes, since red curry paste already has some kick!). Today I made a few more changes based on what I had on hand – used only 200ml of coconut milk rather than a full 400ml can, reduced water accordingly, added 1 tsp of fish sauce for some extra umami. Overall, excellent both ways! It’s a very affordable recipe, so a great way to stretch the budget a bit further!
I love chickpea curry! The recipe I have used for years now is actually a Pioneer Woman recipe. But, I want to try the brown sugar and curry paste of this one.
Sounds good, I love Ree and have made many of her recipes too. 🙂