This recipe started out a challenge wondering could we cook a beautiful Chickpea curry in 5 mins – we weren’t sure if we could do it but low and behold it worked and it really tasted so good – so much so the recipe video for this has over 2 million views.
Takes: 5mins | Makes: 2 Servings | Difficulty: Beginner
Traditional french cooking is all about time – time to reduce sauces and really concentrate flavour. We show here that you can still get deep flavour in short time. By using tamari or soy sauce which typically is not used in Indian cooking it gives that deeper umami note. The coconut milk adds the creamy indulgent sweet quality to the sauce which offsets the acidity in the tomatoes. We use 2 tins of chickpeas in this recipe which you could easily substitute with any other cooked bean or lentil of choice.
How to make this curry – step by step photograph guide
5. Next add in the curry powder and black pepper and mix through. We want to awaken the flavours here in the spices and cook for 30 seconds and keep stirring to ensure they don’t burn.
6. Drain and rinse the cans of chickpeas and add to the pan along with the can of chopped tomatoes and can of coconut milk and mix well. Don’t worry if there are any lumps of the coconut fat these will melt and add a creaminess to your sauce.
7. Add in the zest of half of a lime and juice of half a lime.
8. Finely chip the fresh coriander or herb of choice including the stalk. And add to the dish
9. Most importantly taste and season to your liking. If you like it more spicy add more chilli, if you prefer your curry with more zing or acidity add more lime juice or if you prefer a deeper flavour add some more tamari and finally if it tastes too strong or salted and 2-3 tbsp of water to dilute the flavour and adjust to your liking.
10. Serve with some teryaki tofu and some sliced avocado or any other accompaniments that you would like.
FAQ – frequently asked questions
You can simply use water or veg stock in place and it will result in a more lighter and lower in fat version. Alternatively you could use oat milk or non dairy milk of choice however it wont be as indulgent or as rich.
Lastly you could substitute with a cashew cream sauce.
Absolutely! You could use any cooked beans or lentils of choice, some of our favourites are butterbeans, blackbeans and lentils.
Yes indeed it freezes really well and heats up great.
Allow it to cool and store it in a reusable tub in the fridge. It will last for 2 days in the fridge.
Yes indeed, white onions, green onions, leeks or even scallions can work in place, the onions function as the base flavours
It will last for 2 days in the fridge