A speedy curry built on canned chickpeas and a blender-made sauce offers a practical solution for busy weeknights. The recipe, which takes about 20 minutes from start to finish, is designed to serve four and pairs well with Indian flatbreads or steamed rice.
The dish relies on a short list of common ingredients: two diced tomatoes, one onion, a one-inch piece of fresh ginger, a tablespoon of rice flour, olive oil, cumin seeds, two 15-ounce cans of garbanzo beans (rinsed and drained), curry powder, salt, and a teaspoon of chopped cilantro for garnish.
Preparation begins by combining the tomatoes, roughly half of the chopped onion, the ginger, and the rice flour in a blender, blending until the mixture forms a smooth paste. Meanwhile, a large skillet is heated over medium-high heat with olive oil and cumin seeds. The seeds are cooked until they swell and turn golden, which typically takes a minute or two. The remaining onion is then added and sautéed for about three minutes until softened.
Once the onion is translucent, the blended tomato mixture, the drained chickpeas, curry powder, and salt are stirred into the skillet. The pan is covered and the curry is allowed to cook for about five minutes, just until everything is heated through. The finished dish is garnished with the chopped cilantro before serving.
Nutritional Snapshot
Each serving of this curry provides approximately 246 calories, with 5 grams of fat, 43 grams of carbohydrates, and 9 grams of protein. The recipe's reliance on canned beans and a short cooking time makes it a convenient option for those seeking a plant-based meal without extensive prep work.
Because the curry uses pantry-friendly ingredients and requires only a blender and a single skillet, cleanup is minimal. The dish can be served immediately, but it also holds up well for leftovers, making it a practical choice for meal prep or a quick lunch the next day.
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