Confession: I’ve been in something of a cooking rut lately, feeling uninspired and unmotivated to cook much at all. I’ve been eating a lot of scrambled eggs and yogurt. This is one of the reasons I love our monthly Recipe Redux challenges, because I’m forced to have a focus and get creative in the kitchen. This month’s theme coordinated nicely with the first day of Spring being on Monday. We were challenged to do some spring cleaning in the kitchen and focus on only using ingredients we already had on hand in the fridge and/or pantry.
When it comes to using up ingredients in your pantry and minimizing food waste, the number one tip you hear is to make soup or stock, right? I like that idea in theory, but can’t honestly say I’ve ever done it. When I want to come up with a recipe to use random stuff I have in the cabinet, I turn to my old friends Google and Pinterest, searching by ingredient and modifying from there. A lot of recipe sites let you search by ingredient, which is super helpful for those times you find yourself with more canned beans than you could ever need and no idea what to do with them. Hi, that’s totally me. I’ve got lots of garbanzo beans and as much as I love hummus, it was time to come up with something new.
In addition to my canned bean collection, my spice cabinet is severely underutilized, so I decided to turn the spotlight on spices for this spring cleaning recipe. Naturally, thinking spices + beans led me to an Indian inspired dish. I started pulling out other staples I always have on hand: onions, carrots, broth, canned tomatoes and coconut oil.
Coconut milk is commonly used in curries, but my fave Siggi’s whole milk skyr worked perfectly since I didn’t have any coconut milk. This recipe comes together in less than 45 minutes and uses just one pot! This makes for a super simple cleanup but more importantly, it helps all of the flavors meld together really nicely.
This chickpea curry will be a staple in my meal prep, especially because it makes a big batch and we can enjoy it throughout the week. If you don’t want leftovers, be sure to cut the recipe in half! Read on for the full recipe, pin it for later and don’t miss the link at the bottom to get the spring cleaning recipes from other Recipe Reduxers!
- 2 TBSP coconut oil
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 1 onion, chopped
- 2 TBSP curry
- 1 teaspoon cumin
- 1/2 teaspoon cayenne
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1 teaspoon salt
- 3 cups vegetable broth
- 1 1/2 cups canned diced tomato
- 1 1/2 cups quick cook brown rice (white rice works too!)
- 1 15oz can chickpeas, drained
- 1/2 cup whole Greek yogurt (I used Siggi’s)
- Heat coconut oil in a large pot or pan over medium heat.
- Stir in garlic, onion, carrots and spices and cook for 5-8 minutes, until carrots are tender and onions are softened.
- Add vegetable broth, diced tomato, brown rice and chickpeas, stirring.
- Simmer for 10-15 minutes or until rice is cooked.
- Stir in Greek yogurt until creamy consistency is achieved.
- Serve immediately or store in the refrigerator for later (should last about a week).
PIN IT FOR LATER: