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TEST KITCHEN APPROVED

Quickpea Curry

Name: Quickpea Curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Asia, Indian
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

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep: 15 min. Cook: 35 min.

By Taste Of Home Editorial Team

Recipe by Beth Fleming, Downers Grove, Illinois

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Feb. 16, 2023

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

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.

TEST KITCHEN APPROVED

Quickpea Curry

2 Reviews Add your review

Yield:6 servings

Prep:15 min

Cook:35 min

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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

Text Ingredients

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Directions

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 sweet potato is 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 6 bowls. Top with chickpea mixture, peas, parsley and, if desired, yogurt.