This simple apricot chickpea curry is the perfect lunch or dinner recipe! Ready in just minutes, this dish is bursting with flavors and is anything but boring! Sweet, slightly spicy all paired with that unique curry flavor that is anything but boring! Vegan, gluten free, and simple to make, the perfect combination for a weeknight meal!
Up until this year, I didn’t use curry very often. I have to admit I was kind of intimidated by the spice. But this year I decided to be a bit more adventurous with my food, and I have been loving every recipe I try! I have to admit this is a very simple recipe, I use the curry spice from Trader Joe’s. I told you I’m just starting my experimentation! But if you have something more authentic, I’m sure this dish will work out well.
I love having a meatless meal and this apricot chickpea curry is the perfect example of why I love them so much! They are usually pretty inexpensive – beans cost about a dollar at the store. they require little to no cooking, and the dishes are always pretty simple to make. This dish is really more just assemble and eat. My favorite! These are all great for me since my time in the kitchen cooking for myself and Dave has been severely limited lately with the launch of my new catering business and Dave’s website work.
I actually made the apricot curry sauce for a chicken dish I’m testing for my catering company, The Healthy Dish Company but as soon as I tasted the sauce I knew I wanted to try it on chickpeas. I ate almost half the chickpeas right out of the bowl before taking a picture, this dish is that good!
This apricot chickpea curry is so simple to make. All you need is a blender and about 4 minutes. I used Trader Joe’s cauliflower rice as the base of this dish, and I just threw that in the microwave for a few minutes while I was making the apricot curry sauce.
In this recipe I sued the frozen semi-dried apricots from Trader Joe’s. These things are crazy addicting. Have you tried them yet? Seriously, they are worth every penny, you might want to buy 2 bags if you decide to make this recipe because one will disappear without you even realizing it. Or at least it did at this house!
To make the sauce you will want to defrost the frozen apricots or if you don’t have frozen, you can soak dried apricots in hot water for a few minutes before adding them to the blender. To this add the rest of the ingredients and blend until smooth. Pour over chickpeas (or shredded chicken) and devour. Add carrots and maybe some golden raisins if you are feeling creative!Try this apricot chickpea curry for your #meatlessmonday meal! It's #vegan #glutenfree and so… Click To Tweet
- ½ cup defrosted apricots (or about ⅓ cup dried soaked in hot water for a few minutes)
- 3 tbs. red onion
- 2 tbs. cilantro chopped
- juice of 1 lime
- ½ tsp. salt
- 2 tsp. curry powder
- 1 can chickpeas
- handful of shredded carrots
- 1-2 tbs. chopped red onion
- 1 tbs. chopped cilantro.
- 1 bag frozen riced cauliflower, cooked
- In a small blender or with an immersion blender, blend together the defrosted apricot, red onion, cilantro, lime juice, salt and curry powder.
- Drain and rinse the chickpeas, allowing to sit in hot water for a few minutes to remove the water they were packed in. Drain the water again.
- Pour the sauce over a the chickpeas.
- Mix in carrots, additional red onion and cilantro.
- Add optional golden raisins.
- Serve over riced cauliflower that's been cooked in the microwave 5 minutes.
What about you?
- Have you cooked with curry before?
- What is your favorite Trader Joe’s find?
- Do you eat a meatless meal during the week?