10 minute Chickpea Curry with Coriander Dressing

This lightly spiced, delicious and easy chickpea curry is packed with plant-based protein and can be whipped up in 10 minutes!
10 minute chickpea curry with coriander dressing

Need a delicious and nutritious meal in minutes, then this one’s 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 voilà, a really delicious and satisfying meal.

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!

I hope you like this recipe, love Niki xx

The Recipe

10 minute chickpea curry with coriander dressing

10 minute Chickpea Curry with Coriander Dressing

This lightly spiced, delicious and easy chickpea curry is packed with plant-based protein and can be whipped up in 10 minutes! Top with my creamy herby tahini dressing.
Prep time: 5 minutes
Cook time: 10 minutes
2 servings
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Ingredients

For the curry

  • 1 onion chopped
  • 1 tsp olive oil
  • 1 tsp cumin seeds
  • 1 tsp turmeric
  • 1 tsp black mustard seeds
  • 8 cherry tomatoes chopped
  • 3 tbsp water
  • 1 can organic chickpeas
  • 1/2 tsp sea salt
  • Twist black pepper
  • Pinch cayenne to taste

For the dressing

  • Handful coriander
  • 1 tbsp tahini
  • 1 garlic clove
  • Juice 1 lemon
  • 1/2 tsp sea salt
  • Black pepper
  • Splash water
  • Toasted seeds

Instructions

To make the curry

  • 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 approx 5 minutes until soft and browning.
  • Add in the chopped tomatoes and water.
  • Simmer for 3 minutes, then the chickpeas, and cook for 2 minutes.

To make the dressing

  • Add all the ingredients to a mini chopper or pestle and mortar and blitz until you get a paste.
  • Add more water to get the desired consistency.
  • Divide the chickpeas between two bowls, drizzle with the dressing and top with toasted seeds.
  • Great scooped up with some flatbreads.
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