Last minute dinner sorted: Cook chickpea coconut curry tonight

This is close to my idea of ​​a perfect recipe, in the sense that I always have almost all of the ingredients in my pantry (and please, substitute the ghee for unsalted butter or vegetable oil; I would), most of the cooking time requires Only the occasional check of a pan, and at the end you have something delicious and impressive, and that feels like I put a lot more planning and effort into it than I actually did.

Vegetable oil for ghee makes this dish vegan, but if you eat and want meat, cook some diced chicken or lamb in the toasted spices. Whether or not you add meat, go for colorful vegetables – pretty much anything you have in the fridge or freezer will do, but we eat with all of our senses, and that pretty veg really adds to the overall high level of satisfaction in this curry .

* Recipe: Chickpea coconut curry
* Last minute dinner sorted: Cook lemon & thyme chicken with pea and potato mash tonight
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* Last-minute dinner sorted: Cook corn fritters with roast vegetable salad tonight

Chickpea coconut curry

by Nicola Galloway

Serves 4

Prep time: 20 minutes

Cook time: 30 minutes


2 tbsp oil of ghee

1 onion, finely diced

Salt to season

3 garlic cloves, finely grated

4cm ginger root, finely grated

1 tsp ground cumin

1 tsp ground coriander

1 tsp turmeric powder

½ tsp paprika

½ tsp chilli flakes (optional)

400g can coconut cream

400g can chickpeas, drained

200ml water

2-3 cups vegetables cut into bite-sized pieces, ie zucchini, broccoli, capsicum, corn, green beans, pumpkin

Lemon wedges to serve


Heat the oil or ghee in a heavy-based frying pan. Add the onion along with a pinch of salt (this will help draw the moisture out of the onion) and sauté over a moderate heat for 10-15 minutes until golden.

Add the garlic, ginger and spices (or use 1 tbsp mild curry powder) and continue cooking over the heat for 5 minutes. If the mixture begins to catch on the base of the pan add a splash of water to loosen.

Add the coconut cream along with half a can (200ml) of hot water. Stir until simmering then add the chickpeas and vegetables. Cover and cook over a gentle heat for 10-15 minutes until the produce is tender.

Serve with cooked long grain white rice or quinoa, with lemon wedges on the side.

More last-minute dinners

Honey sesame chicken drumsticks. Full recipe here

Mexican-style beef and bean bowl, by Olivia Andrews. Full recipe here.

Coconut chicken curry with cashews and coriander, by Ginny Grant. Full recipe here.