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Chickpea Masala Curry

If there’s one way to warm the body (and belly), it’s with a bowl of delicious, comforting curry. Depending on the blend of spices you buy, your options for flavor are pretty limitless. Curries and warming stews tend to become rather frequent in the colder winter months, and I like to try a variety of spice blends, to mix things up and find new favorites. This recipe quickly became one of those favorites, so I’d love to share it with you.

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I decided to make this curry with a smoother texture, apposed to the traditional chunkier version. With the sauce being smooth, the texture of the chickpeas really stands out, instead of being lost in a mouthful of chunkier vegetables. As it is the star of the recipe, I thought it rather fitting for the spotlight to be aimed solely on these modest little gems. 

Chickpeas are so versatile, and are so fulling! From salads, to hummus to curries, they really do work with so many things in so many different ways. They’re a great source of both soluble and insoluble dietary fiber and protein. For vegan and vegetarian diets, protein is always an important factor, and this meal is a perfect option to fill your protein requirements.  Chickpeas are low in methionine and high in lysine, and brown rice is low in lysine and high in methionine. So put them together, and you’re sorted for some of your amino acids, and have a protein source that’s on par with that of meat.  They’re also a great natural source of zinc, copper and iron, helping to boost the immune system.

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Food combining is so interesting. I often turn to this awesome web app CRONOMETER that’s used for counting calories and tracking your diet and health metrics. I don’t necessary use it to count calories, but more to check that I’ve hit all my nutritional requirements for that day. It’s a GREAT app, and if you’re concerned your missing out on some vital nutrients, I’d definitely suggest you to give it a go. It’s so easy, all you do is insert all that you’ve eaten for the day, and it calculates the rest. Here’s a screen shot below of one cup of chickpeas and one cup of brown rice, and the levels of amino acids they contain. Pretty darn cool hey? 

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This recipe won’t break the bank either, which is wonderful! It’s delicious, nutritious and affordable. The other amazing thing about curries, in general, is that they taste AMAZING if not better the next day! So it’s great to cook a big pot of this and have the left overs for lunch the next day. Dinner and lunch sorted! You could even go as far as creating another dish from the curry, like a curry pizza. Sounds crazy, but it really works! I’d make a spelt pizza base, add some baby spinach, top with the curry sauce and garnish with fresh coriander. Different but so tasty! You’ve just gotta use a bit of imagination and work with what you’ve got. It’s such fun! And hey, if it doesn’t work out the first time, at least you stepped out of your comfort zone and tried! 🙂

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Chickpea Masala Curry
Serves 2
A delicious warming and comforting curry recipe that's vegan, easy to make, so nutritious and affordable
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Prep Time
10 min
Cook Time
35 min
Prep Time
10 min
Cook Time
35 min
Ingredients
  1. 1 Tin Chickpeas (Organic)
  2. 2 TBS Garam Masala Spice Blend
  3. 1 Tsp Crushed Garlic
  4. 1 Tsp Grated Fresh Ginger
  5. 1 Can Chopped Tomatoes (Organic)
  6. 2 Medium Carrots (Peeled and chopped into small chunks)
  7. 1 Apple (Peeled, cored and diced)
  8. 1/2 Tin Coconut Milk (Organic)
  9. 2 Medium Onions (Finely diced)
  10. 1 Tsp Salt
  11. 1 Tbs Coconut Oil
  12. Brown Rice
  13. Baby Spinach
  14. Fresh Coriander to garnish
Instructions
  1. On a medium heat in a medium pot, saute the onions in the coconut oil until soft and brown.
  2. Get your rice going at this point so it can cook while you focus on the curry.
  3. Add the garam masala, ginger and garlic to the onions. Allow to cook for approx 1-2 minutes, adding a little water if it begins to stick.
  4. Add the tin of tomatoes, the diced apple and carrots. Allow to cook for 10 mins until the carrots have softened a bit.
  5. Remove from the heat, and pour into a blender and blend until thick and smooth. Use a hand blender if you have one, I don't so I use a normal blender.
  6. Once blended to your desired consistency, add back into the pot, and add the chickpeas and coconut milk. Allow to simmer for 15-20 mins.
  7. Serve with brown rice, and baby spinach.
  8. garnish with fresh coriander.
Notes
  1. I add the apple to counteract the tartness of the tomatoes. Adding this slight sweetness, tends to even out the flavors and allow them to blend beautifully.
Wellness with Taryn http://wellnesswithtaryn.com/
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I hope this recipe keeps you warm and toasty on those cold chilly days. Remember to follow me on and #wellnesswithtaryn any recipes you try! Would love to see them 🙂

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12 thoughts on “Chickpea Masala Curry

  1. This looks great Taryn! And I’m all about affordable healthy meals. There’s such a misconception that eating healthy means an empty wallet, but that’s definitely not the case. And your yummy curry is another example of that. 🙂

    1. Hey Meg

      Thanks so much!!! I agree completely! There are, of course, the more expensive products, but you make up for them when you save on meals like this 🙂 Healthy food balance! Love it!
      Thanks for the awesome comment 🙂

      Taryn Xxx

  2. will try this … looks delicious!

    You should also change the bolded text to black as all the green bolded items seem like links to me, but they’re not. Plus the bolding is overdone – there’s too much of it.

    You’re welcome

    1. Hi Chip

      Absolutely!!! I just didn’t have any of those at the time. That’s what I love about the recipes I post, is that they’re so versatile and can be adjusted to personal preference.
      Thanks for the comment 🙂

      Taryn Xxx

    1. Hi Jim,

      That’s so wonderful to hear, and it’s my pleasure!!! So glad you enjoyed it 🙂 Left overs are the BEST!!!! Sometimes they even taste better than the original dish 😉

      Taryn Xxx

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