You don’t spend two years living in London without developing a love for Indian food. There, a curry takeaway is as common as ordering in pizza for dinner.
And when I was in London, I lived around the corner from Brick Lane—an entire street filled with Indian restaurants and specialty food markets. It’s even been referred to as the “Curry Capital of the UK.”
After sampling a few of the local restaurants, I was inspired to create my own curry at home. As a Natural Foods Chef, my goal was to make it as nutrient-rich and stress-free to prepare as possible. Admittedly, I haven’t gotten around to grinding my own spice blends yet, but my Tomato Chickpea Curry quells my cravings now that I’m back in the US.
If you want to spice up your dinner table or need a weeknight meal that’s just as exciting as your local takeout restaurant—and, of course, way healthier—this one’s for you:
Nikki’s Tomato Chickpea Curry
Yields 4 servings