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Pantry Chickpea Curry with rice recipe by The Hungry Songbird
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Pantry Curry

Total Time1 hour
Course: Main Course
Keyword: curry, pantry recipe
Servings: 4 people

Ingredients

  • 1 can chickpeas rinsed & drained
  • 1 medium onion chopped
  • 1.5 cups chopped tomatoes canned or fresh
  • 1.5 cups mushrooms sliced
  • 4 cups spinach packed
  • 1 cup bone broth, vegetable broth, or water
  • 1 can coconut milk full fat
  • 8 oz. Belgian-style wheat beer (or other low-bitterness beer)
  • 1 tablespoon fresh ginger grated or finely minced
  • 3-4 cloves garlic minced
  • 1 tablespoon tomato paste
  • 2 tablespoons Madras curry powder (or other curry powder, such as garam masala) ground
  • 1/2 teaspoon turmeric ground
  • 1 bay leaf
  • 1 tablespoon coconut sugar (or light brown sugar)
  • 1 tablespoon fish sauce (or salt to taste)
  • 2 tablespoons ghee (or other high heat cooking oil)
  • 1/2 teaspoon Kosher salt
  • Jasmine or Basmati rice, for serving

Garnish

  • fresh cilantro chopped
  • red onion thinly sliced
  • coconut chips
  • yogurt sauce

Yogurt Sauce

  • 1/2 cup plain Greek yogurt
  • 2 tablespoons water
  • Generous pinch Kosher salt

Instructions

  • Prepare all of your ingredients.
  • Heat 2 tablespoons ghee, or other cooking oil over medium heat in a wide saucepan. When hot, about 2 minutes, add onion and let it sweat for 1 minute. Add garlic and ginger, and cook until softened, about 2 minutes, stirring frequently, careful not to brown.
  • Stir in tomatoes, curry spices, turmeric, bay leaf and salt. Cook for 3-4 minutes, pushing tomatoes down with the back of your wooden spoon, until mixture begins to look like a paste. Stir in tomato paste. Add beer, and stir to combine. Let simmer until it reduces, stirring occasionally, about 5 minutes.
  • Stir in coconut milk and broth (or water instead of broth). Simmer for 12 minutes.
  • Stir in chickpeas and mushrooms. Simmer for 15 minutes, and let sauce thicken, stirring occasionally.
  • In the meantime, make yogurt sauce, and set aside.
  • Stir in spinach, in batches if necessary, and simmer for 4 minutes.
  • Stir in the fish sauce and sugar, and simmer for 1 minute. Taste the curry, and add more salt, fish sauce, and/or sugar to taste.
  • Serve curry on top of rice. Drizzle yogurt sauce on top, and garnish with fresh cilantro, sliced red onion, and coconut chips.

Notes

Tips:
  • Want extra protein? Add meat or tofu. Leftovers are great additions to curry!
  • Like it spicy? Add red pepper flakes or ground chili, and/or garnish with sliced fresh chili peppers.
  • Don’t have spinach? Use kale.
  • Have other veggies you want to use up? Do it! Have questions on how to chop them or when to put them in? Comment below & I'll help!
  • Tired of rice? Serve over potatoes or with naan bread.