Why This Works

This curry is stupid simple, uses pantry staples, and tastes better than takeout. It’s my go-to weeknight dinner.

Ingredients

  • 2 cans chickpeas, drained
  • 1 can coconut milk
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp curry powder
  • 1 can diced tomatoes
  • Salt, pepper
  • Rice or naan to serve

Instructions

1. Sauté the Base

Sauté onion and garlic in a large pan until soft.

2. Bloom the Spices

Add curry powder and cook for 1 minute. It should smell amazing.

Curry powder blooming into the onion and garlic base

3. Add the Main Ingredients

Add tomatoes, coconut milk and chickpeas. Stir everything together.

Chickpeas, tomatoes and coconut milk coming together

4. Simmer

Simmer for 15 minutes until thickened.

Curry thickening on the hob

5. Season

Season with salt and pepper.

6. Serve

Serve over rice or with naan.

Total time: 20 minutes
Difficulty: Beginner
Cost: ~$8 for 4 servings

Tips

  • Add spinach at the end for extra greens
  • Double the batch and freeze leftovers
  • Adjust curry powder to taste (I use 3 tbsp because I like it strong)

This is the kind of recipe that makes the 75% approach easy. Quick, cheap, delicious, and you won’t miss the meat.

Want more like this? Browse all recipes or read about the philosophy behind 75% Vegan.