This is an insanely easy (and cheap!) recipe that throws together in minutes. It is so simple and quick to make, it will soon be a staple in your home! It is full of protein from the chickpeas, and my kids love it. Hopefully yours will too.

Vegetarian Curry in a Hurry

Serves a family of 4.


1 can of chickpeas, drained

1 can of diced tomatoes

1 can of coconut milk (I use Grace brand)

1 tsp of salt

2 tsp of black pepper

1 1/2 tsp of garlic powder

1 tsp onion powder

1 tbsp dried parsley

2 tsp curry powder


Combine all ingredients in a medium saucepan and simmer until flavors are well blended. Serve over basmati rice, quinoa, or rice noodles.

Notes: Halve the amount of black pepper and curry if your children can’t handle spice. It has a little bit of zing but both my kids eat it no problem.

If you have a bit more time to prepare and you want to make a more hearty curry, you can add 1 sliced chicken breast, sauteed in butter with 1 onion and one green pepper, both chopped. (If you want this meal to remain vegetarian omit the chicken and add only the sauteed onion and green pepper.)

And that’s it! Supper is served. I hope your family enjoys this as much as ours does! Let me know if you tried it and what you thought.

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