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Curry in a hurry

 

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Curry in a Hurry

Ingredients

Ingredients:

  • 1 can chickpeas rinsed
  • 1 diced potato skin well scrubbed or peeled
  • 1/4 cup frozen peas
  • 1/4 cup onion
  • 1 teaspoon minced garlic
  • 1 cup broth of choice vegetable, chicken, beef
  • 4 tbsp. tomato paste may add more if you like
  • 1/2 cup full fat coconut milk with 2 tbsp. flour or cornstarch whisked in
  • 1 tbsp. saute oil of choice or butter or ghee
  • 1 tsp. cinnamon cayenne pepper (optional), cinnamon, turmeric
  • 1 bay leaf
  • 2 tbsp. curry powder Garam Masala, onion powder, smoked paprika
  • salt to taste after recipe is fully cooked

Instructions

Method:

  1. Stove top: Saute onion in saute oil of choice until translucent, add garlic, diced potatoes and all spices, cooking until fragrant. Add broth, chickpeas, peas, and tomato paste. Bring to boil, reduce to simmer, cover. Cook for thirty minutes. Uncover, bring to boil, add coconut milk/flour mixture and boil an additional 5 minutes or until sauce coats the back of a spoon. Adjust sauce to your liking, adding salt and additional seasonings, remove bay leaf. Serve with rice and naan bread.
  2. Instant pot: Saute onion in saute oil of choice until translucent, add garlic, diced potatoes and all spices, cooking until fragrant. Add broth, chickpeas, peas, and tomato paste. Cook on manual for 15 minutes. Release, bring to boil, add coconut milk/flour mixture and boil using sauté function an additional 5 minutes or until sauce coats the back of a spoon. Adjust sauce to your liking, adding salt and additional seasonings. Remove bay leaf. Serve with rice and naan bread.
  3. Crock pot: Omit saute oil, add all ingredients except coconut milk/ flour mixture and salt. Cook on low 6-8 hours or high 4-6 hours. You can lessen the cooking time if you need to as there is no meat. Move mixture to pot on the stove, bring to boil, add coconut/flour mixture. Boil 15 minutes or until the sauce coats the back of a spoon. Adjust sauce to your liking, adding salt and additional seasonings. Remove bay leaf. Serve with rice and naan bread.
  4. Garnishes: Toasted coconut, cilantro, toasted fennel seeds, pomegranate seeds, saffron
  5. Variations: You may add diced firm tofu, goat, lamb or chicken in the beginning as you saute the onion. Continue with the recipe as normal.
  6. Have fun adding whatever vegetables you like.You may also add cauliflower, diced squash, diced sweet potato, or carrots when you add the potato to the pan.
  7. You may also whisk in 1/4 cup plain yogurt once removed from heat for additional creaminess.
  8. For more of a tomato based sauce, omit tomato paste and substitute small can of tomato sauce.

Recipe Notes

You may also whisk in 1/4 cup plain yogurt once removed from heat for additional creaminess. For more of a tomato based sauce, omit tomato paste and substitute small can of tomato sauce. You may also add sliced almonds when you add coconut milk mixture.

I love Indian food but I don’t always love the price tag.

I completely understand the price because funding exotic ingredients can cost a pretty Rupee! My cravings for Indian food have led me to get creative and make my own. I’ve been nailing down a curry recipe for a while, balancing these flavors is completely new to me. It’s like learning a new language. I love that writing this food blog has increased my knowledge of web page design, food styling, and now Indian cuisine.

My tastes veer towards creamier Indian dishes, so my best friend coconut milk makes an appearance.

I use hardly any cayenne pepper, so please feel free to tinker with the heat level as much as you like. This recipe really comes into its own the next day after the flavors have a chance to blend. If I were having company I would even consider making this the day before!

This recipe is wonderfully thrifty and versatile.

You can use almost whatever you have on hand, make it vegan, paleo, and gluten free. Research has also shown a diet high in spices like turmeric to be incredibly healthy! I like to serve a side of basmati rice with a handful of golden rasins, saffron, and shredded coconut tossed in when cooking. For my paleo friends, go to your old standby cauliflower rice.

In Germany I absolutely could not find Garam Masala. Luckily, a thoughtful friend who travelled to the States brought me back a hefty spice jar full.

This recipe goes out to someone who has been my friend for 16 years! He requested and I am too happy to oblige. May this sustain you body and soul. Do you have any requests?

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