Vegan Recipes | Raw Recipes | Plant-Based Recipes | Free Recipe Book

  •

  • 10 minute Chickpea Curry with Coriander Dressing

    July 11, 2017 / Niki / 6 Comments

    Need a delicious and nutritious meal in minutes, then this ones for you. And we all have days like that right?

    All you need is some cooked chickpeas, I used organic tin chickpeas in water, some delicious spices and few tomatoes and voila a really delicious and satisfying meal.

    672

    If you have a little more time and I mean a maximum of 5 minutes then you can whip up my favourite coriander, lemon & tahini dressing which completely elevates the meal. As you know I really think that crunch is important so I topped everything with some of my delicious toasted sunflower seeds. Quick, hearty and delicious! Enjoy x

    674

    673

    I hope you like my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x

    If you like the content that I’m sharing on this blog, please subscribe to my updates above and follow me on Bloglovin! 

    I'd love to know if you made this recipe.

    Use #RebelRecipes and tag @RebelRecipes

    Info

     

      2 servings
      5 minutes preparation time
      10 minutes cook time

    Ingredients

    • 1 onion chopped
    • 1 tsp olive oil
    • 1 tsp cumin seeds
    • 1 tsp turmeric
    • 1 tsp black mustard seeds
    • 8 cherry tomatoes chopped – I used yellow
    • 3 tbsp water
    • 1 can organic chickpeas
    • 1/2 tsp sea salt
    • Twist black pepper
    • Pinch cayanne to taste
    • Tahini coriander dresssing;
    •  Handful Coriander
    • 1 tbsp tahini
    • 1 garlic clove
    • Juice 1 lemon
    • 1/2 tsp Sea Salt
    • Black pepper
    • Splash water
    • Toasted seeds

    Directions

    To make the tomato curry;

    1. Add the oil to a large frying pan and heat to a medium heat. Add in the mustard seeds. When they start to pop add in the cumin seeds and turmeric. Stir for a few seconds then add in the onion. Fry for aprox 5 minutes until soft and browning.
    2.  Add in the chopped tomatoes & water. Simmer for 3 minutes then the chickpeas and cook for 2 minutes.

    To make the coriander dressing; 

    1. Add all the ingredients to a mini chopper or pestle and mortar and blitz until you get a paste.
    2. Add more water to get the deserved consistency.

    Divide the chickpeas between two bowls, drizzle with the dressing & top with toasted seeds. Great scooped up with some flatbreads.

    6 Comments

    1. Nadia on July 12, 2017 at 5:07 pm

      I love speedy curries. They’re life savers! The tahini coriander dressing sounds gorgeous! 😀

      Reply
      • Niki on July 15, 2017 at 4:38 am

        Me too! It’s amazing how quickly.
        The dressing me my favourite.

        Thanks so much Nadia xxx

        Reply
    2. Ela on July 14, 2017 at 6:03 pm

      Love all these beautiful pictures and the dressing sounds incredible 🙂

      Reply
      • Niki on July 15, 2017 at 4:37 am

        Hey Ela
        Thank you! The dressing takes it to a new level ????.

        Love Niki xx

        Reply
    3. Lorna on August 14, 2017 at 12:54 pm

      I’m always up for a speedy curry!

      Lorna | eatmyyythoughts.com

      Reply
      • Niki on October 19, 2017 at 9:32 am

        Me too – as you know!
        Love and hugs xxx

        Reply

    Leave a Comment





    Recipe Tags: chickpeas coriander curry tomato vegan

    Seasonal Vegan Recipes

    Get in touch

    Most Popular Recipes

    Sitemap

    Subscribe

    Subscribe and receive a free download of my SuperSix recipe book

    !
    !
    Subscribe

    Privacy Policy

    Something went wrong. Please check your entries and try again.

    The products, recommendations and 3rd party links on RebelRecipes.com are my genuine recommendations.  I only work with people, companies or brands who fit my ethos. I am a qualified health coach, but the recipes and articles on RebelRecipes.com should not be used to diagnose or treat a specific health or medical condition.

    Cookies

    This site uses cookies: Find out more.