Part of the 30-minute easy dinner club, this 1-pot curry requires minimal prep and not much work in the kitchen. It is the perfect dinner to make on busy nights or when you just want a soothing bowl of comfort food and no hassle!

I did not think I would be a seasonal eater, but it turns out I am! Partially on accident, I realized that I did not eat or make curry all summer long. And I can not even blame the hot weather, because we waited so long for a sweltering day that it is now fall season! And since this meal is a super easy dinner to make I have no excuses there either.

One quick recipe note. It is always best when cooking with tofu to press it as much as possible. this allows the water contained inside) to be replaced with the sauce of the dish. Making it full of flavor. If you have the time I would recommend this step. However, I normally make this dish when I am in a hurry and so I often skip this step and still end up with a delicious flavourful meal!

And if you are looking for more easy warming recipes, make sure to check out my buckwheat noodle curry bowl recipe or easy lentil carrot stew recipe.

Anyhoo, let’s get on to the recipe so we can get on with your day. If you end up making this easy dinner I would love it if you leave a comment down below or share a photo with me over on Instagram (@at.my.table)

Busy Mom’s 1-Pot Chickpea Curry

Recipe by atmytableCourse: Lunch\ DinnerDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

20

minutes

Ingredients

• 
  
  1 tbs sesame oil

• 1 onion, diced

• 3 garlic cloves, minced

• 1 package of medium firm tofu, cubed

• 1 can full fat coconut milk

• 1 can diced tomatoes

• 1 cup veggie broth or water

• 1 can chickpeas, rinsed

• 2 cups spinach

• 4 baby bok choy, sliced

• Juice from 1 lime

• 1 tbs cumin

• 1 tsp turmeric

• 1 tsp coriander

• 1\4 tsp each salt and pepper

• 1 tbs red chili pepper, sliced (only add in 2 skinny slices if your kids can’t handle spicy)

Directions

• In a large pot sautee the onion in the oil until soft.
• Then add in the garlic and all the spices. Sautee until fragrant, about 2 minutes.
• Add the tofu, chickpeas, tomato, water and coconut milk and stir. Then cook covered for ~ 10 minutes, until the tofu is warmed thru. Then add in the spinach and bok choy and cook for another 5 minutes, just enough to wilt the spinach and cook the bok choy slightly.
• Then add in the lime juice and remove from heat. Perfect as is or over some steamed rice.

Thanks for reading! Make sure to follow me over on Pinterest where I share and pin tons of easy vegan and gluten-free recipes. OR follow me over on Instagram where you can save my recipes to make later, see what we are up to on stories or connect with me on messages.

Until then, tchau