Pantry Chickpea Curry to Lower Cholesterol

August 11, 2021

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I’ve got a Pantry Chickpea Curry recipe that you can eat all week long using only ingredients from your pantry. This bowl is insanely colorful, loaded with nutrients, and full of flavor! Added bonus that you can make it using foods that don’t require a trip to the grocery store.

If you’re one of my nutrition clients, you know that I am all about quick and easy meals that get the job done. You shouldn’t aim for a perfectly prepared recipe at every meal. That’s unrealistic. You will either end up wasting a lot of fresh food or wasting too much time in the kitchen. Realistic expectations = execution = results.

One way to ensure you are able to make healthy choices without being overwhelmed is a stocked pantry. Pulling ingredients from the pantry instead of requiring a grocery trip is a great way to make meals at home more often.

Gone are the excuses that lead to ordering takeout! Heading to the grocery store each week is a good goal, but it doesn’t always happen. Having a stocked pantry and freezer when you aren’t able to make it to the store will still allow you to cook homemade meals during the week. Remove the barriers that lead to less than stellar food choices. Think of take out as a fun treat, not as a way to stumble through feeding yourself.

This Pantry Chickpea Curry is a perfect example of a well-stocked pantry! It uses some usual canned suspects: coconut milk, chickpeas, and diced tomatoes. Round out the pantry goods with curry powder, salt, honey (or other sweetener), and an onion. Lastly, half a bag of frozen bell peppers from the freezer. You can also buy frozen onion.

PLUS, it is ready in 20 minutes. That is certainly faster than some of my favorite takeout spots.

If you’re hesitant about trying curry, you can add less curry powder for a more mild taste. It’s not usually hot spicy, but it is definitely flavorful spicy. The coconut milk makes the curry creamy and helps to reduce any heat from the spices.

I serve it over rice, or you can think it out with some stock or broth for a chickpea curry soup. If you have it, top with fresh cilantro leaves. I’ve seen cilantro cubes in the grocery store, which would also work. Either way, try to this tasty Pantry Chickpea Curry. Let me know what you think!


Pantry Chickpea Curry


  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 cups frozen bell peppers (or fresh)
  • 2-3 tbsp curry powder
  • 1 can chickpeas, drained
  • 1 cup canned light coconut milk
  • 1 cup canned diced tomato
  • 1 tbsp honey or other sweetener
  • salt to taste



  • Add olive oil to a pan and heat over medium heat. Add in onions and cook until they become translucent. Stir in bell peppers and cook until thawed and tender. Sprinkle in curry powder (more for more flavor) and allow to cook for 1-2 minutes before adding in chickpeas, coconut milk, and tomatoes.
  • Cover and simmer for 15 minutes. Stir in honey and salt to taste. Serve over rice and topped with cilantro.


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