There is nothing like a quick and easy meal after a long day at the office and this veggie curry with chickpeas and coconut milk is exactly that. This healthy recipe is packed full of fiber, veggies, and plant-based protein.
I’m going to be honest, posting this as a recipe might be a bit of a stretch, but I really wanted to share it because I think it’s an important reminder of how easy eating well can actually be. I share a ton of recipes on my blog that is made from scratch with fresh ingredients, but I think it’s important to remind ourselves that eating well doesn’t always need to involve a ton of work.
These days, there are so many prepared store-bought items that you can find in the grocery store that are high quality and made of whole foods, and using those to your advantage is SO helpful when you are busy. When time allows, you can certainly chop your own veggies, soak your own chickpeas, and make your own curry paste, but when time is of the essence, there is absolutely nothing wrong with using frozen veggies, canned chickpeas, and prepared curry paste! They are all still whole foods, someone has just done a little bit of the prep work for you, and that is certainly something that I can get behind.
So, the next time you are about to order takeout, have a look in your pantry and take 20 minutes to whip up this veggie curry in a hurry! Trust me, your body (and your wallet) will thank you.
Veggie Curry in a Hurry
This veggie curry in a hurry is quick and easy to prepare, making it a perfect weeknight meal! The recipe calls for Asian-style frozen vegetables, however, any frozen vegetables would work well.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Mains
- Cuisine: Thai
- Diet: Vegan
- 2 teaspoons coconut or olive oil
- 2 tablespoons red Thai curry paste
- 15oz can coconut milk
- 15oz can chickpeas, strained and rinsed
- 1 bag frozen Asian vegetable
- Sea salt
- 1 cup long-grain white rice
- In a medium saucepan, combine rice, 2 cups of water, a pinch of salt and bring to a boil. Once boiling, reduce to a simmer and cook until all of the water has been absorbed or rice can be fluffed with a fork, about 15 minutes.
- In a large pan or pot, warm oil on medium-high heat, add curry paste and heat gently, stirring frequently, for about 30 seconds to 1 minute.
- Add frozen vegetables and toss to gently coat in curry paste.
- Add coconut milk and strained chickpeas, stir to combine and allow to cook on medium-high heat for 5-10 minutes until everything is heated through.
- Season with salt to taste and serve with a side of rice.
- Serving Size: 1 serving
- Calories: 385 calories
- Sugar: 1 gram
- Fat: 26 grams
- Carbohydrates: 32 grams
- Fiber: 5 grams
- Protein: 9 grams
Keywords: chickpea, coconut, red curry, green curry