Creamy Oat and Chickpea Curry
A comforting and budget-friendly creamy oat curry with chickpeas, packed with flavor and perfect for a quick and satisfying meal.
5 min
Prep
15 min
Cook
4
Serves
220
Calories
Macros · per serving
8g protein
37g carbs
7g fat
Ingredients
For 4 servings
- 1 cup rolled oats
- 1 can canned chickpeas
- 1 can canned diced tomatoes
- 1 onion
- 2 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon curry powder
- 2 tablespoons vegetable oil
- salt — to taste
- black pepper — to taste
- 2 cups water
Instructions
- 1
Finely chop the onion and garlic.
- 2
Heat vegetable oil in a large pan over medium heat.
- 3
Add onion and garlic to the pan, sauté until translucent, about 3 minutes.
- 4
Add ground cumin, ground turmeric, and curry powder, stir for 1 minute until fragrant.
- 5
Add rolled oats, canned diced tomatoes with juice, canned chickpeas (rinsed and drained), water, salt, and black pepper to the pan.
- 6
Mix well and bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes, stirring occasionally, until the oats are cooked and the curry is creamy.
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