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30-Minute Chickpea Curry

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Ingredients
  

  • 1 Tbsp vegetable oil
  • 1 tsp ground coriander or 2 tsp whole coriander seeds
  • ½ tsp ground dry mustard or 2 tsp brown mustard seeds
  • 1 large onion, chopped
  • 1 cup diced baby portobello or button mushrooms
  • 6 garlic cloves, minced
  • 2 Tbsp tomato paste
  • 2 tsp grated fresh ginger
  • 1 tsp curry powder
  • 1 tsp salt
  • 1 tsp ground cumin
  • ½ tsp chili flakes
  • 1 can full-fat coconut milk 13.5 oz
  • 1 can diced tomatoes 14.5 oz
  • 1 can chickpeas, drained and rinsed 15 oz
  • 1-2 cups chopped kale or 2 cups spinach
  • 2 Tbsp tahini, optional but amazing
  • Optional add-ins: diced celery, diced carrots, roasted cauliflower or broccoli

Instructions
 

  • In a large pot, heat the oil over medium heat. Add the onion and mushrooms and cook for about 3 minutes, until translucent.
  • Add the garlic and cook for 3 minutes, until golden. If using additional veggies (celery, carrot, cauliflower, broccoli), add now and cook until softened.
  • Add the tomato paste, ginger, salt, mustard, coriander, curry powder, cumin, and chili flakes. Stir and toast for 30–60 seconds, until fragrant.
  • Stir in the coconut milk, diced tomatoes, and chickpeas. Cook uncovered for 5 minutes, until slightly thickened.
  • Stir in the kale and tahini (if using), and cook for about 2 minutes, until wilted. Finish with a squeeze of lemon or lime juice.
  • Serve in bowls with warm rice, roasted potatoes, or naan, and any of the garnishes below. Enjoy!

Recipe Tip: Toasting Whole Spices

  • In the original Pick Up Limes recipe, she heats the oil first, then adds the whole coriander and mustard seeds and cooks them for about a minute, until they start to pop — which really wakes up their flavor before the onions go in. I usually take the shortcut and use ground coriander and mustard powder instead, but if you have the whole seeds on hand, toasting them in hot oil first is worth trying—it adds a deeper, more fragrant base to the curry.

Serve With

  • * Fresh cilantro
  • * Lime wedge
  • * Cooked brown rice
  • * Homemade naan (recipe below!)

Storage

  • * Refrigerate in an airtight container for up to 3 days.
  • * Freeze for up to 2 months.