20 Minute Basil Chickpea Curry.
This 20 Minute Basil Chickpea Curry is a delightful dish that packs a punch of flavor, warmth, and heartiness. Perfect for busy weeknights or a cozy weekend meal, this curry is not only quick to make but also incredibly satisfying. The combination of chickpeas and creamy coconut milk creates a wonderful base, while fresh basil and spices elevate the dish to new heights. Serve it over rice or with warm naan, and you have a meal that everyone will love.
Why Cooks Rave About It
The beauty of this 20 Minute Basil Chickpea Curry lies in its simplicity and speed. In just 20 minutes, you can whip up a dish that tastes like it has been simmering for hours. Cooks rave about how easy it is to prepare, and the fact that it uses pantry staples makes it a go-to recipe for any occasion. Plus, it’s a one-pot wonder, meaning fewer dishes to clean! Whether you’re a seasoned chef or a kitchen novice, this recipe is sure to impress.
What Goes Into 20 Minute Basil Chickpea Curry.
- 1 tablespoon olive oil
- 1/2 small sweet onion, diced (about 1/4 cup)
- 1 bell pepper, chopped
- 3 garlic cloves, minced
- 2 tablespoons chopped fresh ginger
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon dried basil
- 1 tablespoon curry powder, or more, if you love it!
- 2 (14 ounce) cans chickpeas, drained and rinsed (I like to use 2!)
- 1 (14 ounce) can full-fat coconut milk
- 2 tablespoons freshly squeezed lime juice
- 1 handful fresh basil, chopped (optional)
- Rice, for serving
- Naan, for serving
Toolbox for This Recipe
- Large skillet: Ideal for sautéing the vegetables and simmering the curry.
- Wooden spoon: Perfect for stirring the ingredients together.
- Measuring cups and spoons: Essential for accurate ingredient measurements.
- Can opener: To easily open the chickpeas and coconut milk.
- Knife and cutting board: For chopping the onion, bell pepper, and ginger.
Stepwise Method: 20 Minute Basil Chickpea Curry.
Step 1: Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper. Sauté for about 3-4 minutes until they begin to soften. Then, add the minced garlic and chopped ginger, cooking for another minute until fragrant.
Step 2: Add Spices
Sprinkle in the salt, pepper, dried basil, and curry powder. Stir well to coat the vegetables in the spices, allowing them to bloom for about 30 seconds.
Step 3: Incorporate Chickpeas
Add the drained and rinsed chickpeas to the skillet. Stir to combine, letting them cook with the spices for about 2 minutes.
Step 4: Pour in Coconut Milk
Pour in the full-fat coconut milk, stirring until everything is well mixed. Bring the mixture to a gentle simmer.
Step 5: Finish with Lime Juice
Once simmering, remove the skillet from the heat and stir in the freshly squeezed lime juice. Adjust seasoning if needed.
Step 6: Serve
Serve the curry warm, garnished with fresh basil (if using) over rice or alongside naan. Enjoy your delicious 20 Minute Basil Chickpea Curry!
Substitutions by Diet
- Gluten-Free: Serve with gluten-free rice or gluten-free naan.
- Vegan: This recipe is naturally vegan, so no substitutions are needed.
- Low-Carb: Skip the rice and serve with cauliflower rice instead.
- Nut-Free: The recipe is nut-free as written.
Cook’s Commentary
This 20 Minute Basil Chickpea Curry is a fantastic way to incorporate plant-based protein into your diet without sacrificing flavor. One of the best parts of this recipe is its versatility; you can easily add in your favorite vegetables, such as spinach or zucchini, for extra nutrition. Additionally, you can adjust the level of spice to suit your taste, making it approachable for even the pickiest eaters. I love how comforting and creamy the coconut milk makes the curry, perfectly balancing the spices. It’s a dish that not only nourishes the body but also warms the soul.
Save It for Later
This 20 Minute Basil Chickpea Curry is perfect for meal prep! Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the curry in portions for up to a month. When you’re ready to enjoy it again, simply thaw in the refrigerator overnight and reheat on the stovetop or microwave. It’s just as delicious the next day, making it a great option for lunch or dinner!
Top Questions & Answers
Can I use dried chickpeas instead of canned?
Yes, you can use dried chickpeas! Be sure to soak and cook them beforehand, as they will take longer to prepare than canned chickpeas.
Is this curry spicy?
The heat level of this curry is mild, but you can adjust the amount of curry powder to increase the spice to your liking.
Can I add other vegetables to this curry?
Absolutely! Feel free to add vegetables like spinach, zucchini, or carrots to enhance the flavor and nutrition of the dish.
What can I serve with this curry?
This curry pairs wonderfully with rice, quinoa, or naan. You can also enjoy it over a bed of greens for a lighter option.
Bring It Home
This 20 Minute Basil Chickpea Curry is not just a meal; it’s an experience filled with vibrant flavors and comforting textures. Whether you’re cooking for yourself, your family, or friends, this recipe is sure to be a hit. It’s quick, simple, and bursting with goodness, making it an essential addition to your weeknight dinner rotation. So gather your ingredients and get ready to enjoy a delightful dish that brings the warmth of home-cooked comfort food straight to your table.
20 Minute Basil Chickpea Curry.
Ingredients
Equipment
Method
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper. Sauté for about 3-4 minutes until they begin to soften. Then, add the minced garlic and chopped ginger, cooking for another minute until fragrant.
- Sprinkle in the salt, pepper, dried basil, and curry powder. Stir well to coat the vegetables in the spices, allowing them to bloom for about 30 seconds.
- Add the drained and rinsed chickpeas to the skillet. Stir to combine, letting them cook with the spices for about 2 minutes.
- Pour in the full-fat coconut milk, stirring until everything is well mixed. Bring the mixture to a gentle simmer.
- Once simmering, remove the skillet from the heat and stir in the freshly squeezed lime juice. Adjust seasoning if needed.
- Serve the curry warm, garnished with fresh basil (if using) over rice or alongside naan. Enjoy your delicious 20 Minute Basil Chickpea Curry!
Notes
- For a gluten-free option, serve with gluten-free rice or naan.
- This dish can be made in advance and stored in the refrigerator for up to 3 days.
- Feel free to add extra vegetables like spinach or zucchini for more nutrition.
