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Quickpea Curry Recipe
Quickpea Curry Recipe photo by Taste of Home
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This colorful curry is a nice change of pace for a busy weeknight. I like to substitute fresh peas for frozen when they're in season. —Beth Fleming, Downers Grove, Illinois
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 35 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 35 min.

Ingredients

  • 1 tablespoon canola oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon curry powder
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
  • 2 cups cubed peeled sweet potato (about 1 medium)
  • 1 cup light coconut milk
  • 2 teaspoons sugar
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup uncooked whole wheat pearl (Israeli) couscous
  • 1-1/2 cups frozen peas (about 6 ounces)
  • 1/4 teaspoon salt
  • Chopped fresh parsley
  • Plain yogurt, optional

Directions

In a large skillet, heat oil over medium heat; saute onion and garlic with curry powder until tender, 3-4 minutes. Stir in tomatoes, chickpeas, sweet potato, coconut milk, sugar and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, until mixture is thickened and potatoes are tender, 25-30 minutes, stirring occasionally.
Meanwhile, prepare couscous and peas separately according to package directions. Stir salt into peas.
To serve, divide couscous among six bowls. Top with chickpea mixture, peas, parsley and, if desired, yogurt. Yield: 6 servings.

Test Kitchen tips
  • Leftover coconut milk can be frozen or stirred into oatmeal or herbal tea, or even added to whisked eggs before scrambling them for a soft, fluffy version.
  • If you don’t have pearl couscous on hand, regular couscous can be substituted.
  • Originally published as Quickpea Curry in Simple & Delicious February/March 2018

    Nutritional Facts

    1 serving: 390 calories, 8g fat (2g saturated fat), 0 cholesterol, 561mg sodium, 68g carbohydrate (14g sugars, 13g fiber), 13g protein.

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    • 1 tablespoon canola oil
    • 1 medium onion, finely chopped
    • 2 garlic cloves, minced
    • 1 tablespoon curry powder
    • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
    • 2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
    • 2 cups cubed peeled sweet potato (about 1 medium)
    • 1 cup light coconut milk
    • 2 teaspoons sugar
    • 1/4 teaspoon crushed red pepper flakes
    • 1 cup uncooked whole wheat pearl (Israeli) couscous
    • 1-1/2 cups frozen peas (about 6 ounces)
    • 1/4 teaspoon salt
    • Chopped fresh parsley
    • Plain yogurt, optional
    1. In a large skillet, heat oil over medium heat; saute onion and garlic with curry powder until tender, 3-4 minutes. Stir in tomatoes, chickpeas, sweet potato, coconut milk, sugar and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, until mixture is thickened and potatoes are tender, 25-30 minutes, stirring occasionally.
    2. Meanwhile, prepare couscous and peas separately according to package directions. Stir salt into peas.
    3. To serve, divide couscous among six bowls. Top with chickpea mixture, peas, parsley and, if desired, yogurt. Yield: 6 servings.

    Test Kitchen tips
  • Leftover coconut milk can be frozen or stirred into oatmeal or herbal tea, or even added to whisked eggs before scrambling them for a soft, fluffy version.
  • If you don’t have pearl couscous on hand, regular couscous can be substituted.
  • Originally published as Quickpea Curry in Simple & Delicious February/March 2018

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