Curry-in-a-Hurry with Coconut Ginger Chutney
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Serves:: 4-6 servings
  • 2 Tbsp water
  • 2 large purple or white onions, chopped
  • 6 cloves garlic, minced
  • ½-1 tsp salt
  • 2 tsp cumin powder
  • 2 tsp coriander powder (or 1 tsp seeds)
  • 1 tsp tumeric
  • ½ -1 tsp cayenne
  • 2-14 oz (398mL) cans chickpeas (don't drain)
  • GOURMET CURRY VARIATION: (Optional…but nice!)
  • Add baked squash pieces, steamed carrot chunks, chopped tomato or chopped green onion (near the very end of simmering).
  1. In a heavy pot or skillet, sauté onions and garlic in water. When the onions are soft, add the salt and
  2. spices and cook another minute or two, stirring.
  3. Add the canned chickpeas and stir.
  4. Use a hand blender to puree most of the mixture leaving some whole if you wish. (This step is optional if you would rather have the texture of the whole chickpeas. Traditional curry is typically pureed.)
  5. Add: optional ingredients if desired.
  6. Serve Curry over a bed of cooked brown rice.
  7. Serve FRESH COCONUT GINGER CHUTNEY in a serving bowl, allowing everyone to add their own topping!
  8. SLOW COOKER OPTION:Sauté onion and garlic (as above). Place all other ingredients in a Slow Cooker. Simmer on low for 6-7 hours, or high for 2-3 hours. Puree with hand blender.
Recipe by Victoria Laine | Whole-Food Nutrition at