Name: The solo vegie and chickpea curry that proves eating alone can be absolutely delicious
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Ingredients: 2 teaspoons vegetable oil; 1/2 onion, finely chopped; 1 clove garlic, crushed; 2 teaspoons finely grated fresh ginger; 1 teaspoon curry powder; 210g can chopped tomatoes; 165ml can coconut milk; 100g sweet potato, peeled, cut into 3–4cm pieces; 1/2 cup water; Sea-salt flakes and freshly ground black pepper, to season; 100g cauliflower, cut into florets; 125g can chickpeas, drained and rinsed; 2 tablespoons sultanas; Steamed rice, coriander leaves and Greek-style yoghurt, to serve

Cooking for one doesn’t mean settling for less. This vegetable and chickpea curry for one is proof that a solo dinner can be just as satisfying, flavourful, and nourishing as anything you’d make for a crowd. In fact, making vegetable and chickpea curry for one is a great way to treat yourself to a delicious meal without any leftovers.

Packed with tender vegetables and protein-rich chickpeas in a fragrant, spiced sauce, it comes together in 35 minutes with minimal washing up – because weeknight cooking should work for you, not against you.

Ingredients

2 teaspoons vegetable oil

1/2 onion, finely chopped

1 clove garlic, crushed

2 teaspoons finely grated fresh ginger

1 teaspoon curry powder

210g can chopped tomatoes

165ml can coconut milk

100g sweet potato, peeled, cut into 3–4cm pieces

1/2 cup water

Sea-salt flakes and freshly ground black pepper, to season

100g cauliflower, cut into florets

125g can chickpeas, drained and rinsed

2 tablespoons sultanas

Steamed rice, coriander leaves and Greek-style yoghurt, to serve

Method

Step 1

Heat oil in a large saucepan on medium heat. Add the onion, garlic and ginger. Cook, stirring occasionally, until the onion is soft. Add curry powder and cook, stirring, for 1 minute. For best results, make sure your vegetable and chickpea curry for one uses fresh spices for more flavour.

Step 2

Add the tomatoes, coconut milk, sweet potato and water. Season. Bring to a boil, then reduce heat to simmer, uncovered, for 15 minutes. As the sauce simmers, you’ll notice the classic comfort of vegetable and chickpea curry for one in the aroma.

Step 3

Add cauliflower and simmer, uncovered, for 7 minutes, until tender.

Step 4

Add chickpeas and sultanas. Continue to cook, stirring, until heated through. Serve with rice, coriander and yoghurt. This vegetable and chickpea curry for one makes a perfect weeknight dinner.

Vegetarian chickpea curry for one — *(Credit: Photography: Tim Roberts | Styling: Lucy Busuttil)*

Quick and Easy

Steak and snow pea noodles

Senior food editor Sarah Murphy Senior food editor

Sarah Murphy is a Senior Food Editor who has worked across leading Australian food magazines since 2010. She holds a Bachelor of Communications (Advertising and Public Relations) and has contributed to magazines including delicious., The Australian Women’s Weekly Food, Super Food Ideas and Woman’s Day. Sarah has also worked across multiple cookbooks for delicious. magazine and The Australian Women’s Weekly Cookbooks. Currently, Sarah is the Senior Food Editor for Better Homes and Gardens Magazine and oversees all food content, creating and developing achievable recipes for readers that still excite and impress.