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Quickpea Curry

Quickpea Curry

Quickpea Curry

Quickpea Curry


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


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 potatoes are tender, 25-30 minutes, stirring occasionally.

Meanwhile, prepare couscous and peas separately according to package directions. Stir salt into peas.

To serve, divide couscous among 6 bowls. Top with chickpea mixture, peas, parsley and, if desired, yogurt.

**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.

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