Last night, it was 5pm and I didn’t have a clue what I was going to make for dinner other than it would have rice…. not much to go on really. So, I opened the cabinet and pulled out some chickpeas. They’re my go to when I need something really quick, but also healthy. I opened the freezer and saw we had some shrimp leftover from something I made last week, so shrimp and chickpea curry it was! Curry comes together quickly so I knew I’d have dinner ready in no time. An onion, some garlic and canned tomatoes and some spices and it all married together so nicely.
While I was making the curry itself, I threw some rinsed rise (always rinse your rice!) in the Insta Pot and it finished cooking just as I was finish the curry. Dinner in 20 minutes, done! And, it was exceptionally delicious, I might add. 🙂
What’s your super easy weeknight dinner to make? Let me know in the comments below! Happy cooking!
Creamy Shrimp & Chickpea Curry
Ingredients
- 2 tablespoons olive oil
- 1/2 large yellow onion, chopped
- 1 clove garlic, minced
- 1 12oz can diced tomatoes
- 1 12oz can chickpeas, drained and washed
- 1 12oz can coconut milk
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/4 teaspoon turmeric
- Salt & pepper, to taste
- 2 pounds shrimp
- (Optional) Cilantro, chopped to serve
Directions
- In a large pan over medium heat, cook the onions and garlic in the warmed oil.
- Add the tomatoes, chickpeas, coconut milk, and spices, and let cook for 8-10 minutes.
- Add the shrimp and let cook for around 3 – 5 minutes, or until shrimp are pink.
- Garnish with cilantro and serve with rice (or naan).
Enjoy!
Original recipe can be found
here.
Season Generously 