Hello, Happy Tuesday!
This week is finals week, music recitals, and finishing up classes. With all of that, time to make and prepare meals is a luxury I don’t have (soon I will, summer is coming!). So, quick and easy lunch options are my go-to. The problem is, so many quick options are not the most nutritious, which is why I’m bringing to you this 20 minute Chickpea-Veggie Curry to satisfy you all of the way until dinner!
While it may look like there are a lot of ingredients in this recipe, most of them are just veggies. What is amazing about this recipe is you do not have to use all of the veggies I have listed, and you can add your other favorites! I used carrots, peas, mushrooms, zuchinni, and broccoli, but any 3-5 veggies will work!
Ok, now that I’ve said my spiel, let’s get onto the recipe!
20 Minute Chickpea Curry
By: Grace // Just A Veg
Total Time: 20 minutes
1 Tablespoon olive oil
1/2 cup chopped carrot
1/4 cup green peas
1 cup broccoli
1/3 cup sliced mushrooms
1 Tablespoon minced garlic
1/2 cup chickpeas
1 1/4 cup canned diced tomatoes (I love fire roasted ones)
1 Tablespoon onion powder
2 teaspoons cumin
2 teaspoons tumeric
pinch of cayenne (more/less for spiciness!)
salt and pepper to taste
2-3 Tablespoons coconut cream
1/2 cup cooked quinoa**
avocado for topping
- Heat olive oil in a frying pan. Add desired veggies and saute until soft, but not mushy, about 5 minutes.
- Add your chickpeas, tomatoes, and spices, to the pan, and simmer for 4-5 minutes
- Stir in the coconut cream, using more/less for the amount of creaminess you want.
- Serve, adding about 1/4 cup of cooked quinoa to each bowl.
- Top with avocado and enjoy!
*use whatever veggies you love!
**prep quinoa ahead of time and have it in your fridge, it eliminates the extra step of cooking it!
See you next week!
Grace // Just A Veg ♥