An Easy Weeknight Curry
RECIPES

An Easy Weeknight Curry

This stew is inspired by chana masala, a vegetarian Indian dish.

Ready IN
40 mins
Servings
4
Save
By Lynda Balslev
Updated:

Take a break and make a quick and easy curry for dinner. An authentic curry consists of a mountain of whole spices, carefully toasted, then ground and sauteed with aromatics to create a potent, flavorful paste. This stew is a cheater version. It relies on a generous dump of prepared curry powder along with a few dried spices to build deep flavor in a short amount of time.

This stew is inspired by chana masala, a vegetarian Indian dish featuring chickpeas, tomatoes, garlic, chiles, and ginger. Along with the prepared dried spices and a few pantry items, including coconut milk for creamy richness, this simple variation can be prepared within 30 minutes. Feel free to add more vegetables, such as cauliflower and butternut squash, for a heartier stew. Serve it as a main dish, ladled into bowls, with rice or naan.

(Photo by Lynda Balslev for Tastefood)
Photo by Lynda Balslev for Tastefood
An Easy Weeknight Curry
Lynda Balslev
Time
40 mins
(Prep 15 minsCook 25 mins)
Servings
4
ingredients
  • olive oil
  • 1 medium yellow onion, chopped
  • 1 large carrot, sliced 1/4 inch thick
  • 1 large red bell pepper, seeded, cut in bite-size pieces
  • 1 jalapeño pepper, seeded, finely chopped
  • 3 cloves garlic, minced or pushed through a press
  • 1 tablespoon finely grated peeled fresh ginger
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 can (28 ounces) Italian plum tomatoes with juice
  • 1 can (13.5 ounces) coconut milk
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • Kosher salt
  • Freshly ground black pepper
  • 3 cups baby spinach leaves, packed
  • 1/4 cup chopped cilantro leaves
  • 2 teaspoons light brown sugar
  • 1 tablespoon fresh lime juice
Instructions
STEP 1
Heat 1 tablespoon oil in a large pot. Add the onion and saute over medium heat until the onion softens, about 2 minutes. Add the carrot and peppers and saute until the carrot brightens in color and the peppers begin to soften, stirring often, about 3 minutes more. Add the garlic and ginger and saute until fragrant, 15 to 30 seconds. Add the curry powder, cumin, and coriander, stirring to coat the vegetables and lightly toast the spices for about 15 seconds.
STEP 2
Add the tomatoes, coconut milk, chickpeas, 1 teaspoon salt and 1/2 teaspoon black pepper. Partially cover the pot and simmer over medium-low heat until the vegetables are tender, about 20 minutes, stirring occasionally and breaking up the tomatoes with a wooden spoon.
STEP 3
Add the spinach and stir until the leaves wilt, 2 to 3 minutes. Add the cilantro, sugar, and lime juice. Taste for seasoning.
STEP 4
Ladle the curry into bowls. Serve with basmati rice.
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Lynda Balslev
Lynda Balslev
Author
Lynda Balslev is a cookbook author, food and travel writer, and recipe developer based in the San Francisco Bay Area, where she lives with her Danish husband, two children, a cat, and a dog. Balslev studied cooking at Le Cordon Bleu Ecole de Cuisine in Paris and worked as a personal chef, culinary instructor, and food writer in Switzerland and Denmark. Copyright 2026 Lynda Balslev. Distributed by Andrews McMeel Syndication.