VEGETABLE AND CHICKPEA CURRY
Vegetable and Chickpea Curry is a comforting and nutritious dish packed with plant-based protein and aromatic spices. This easy-to-make curry contains hearty chickpeas, tender carrots, onion, salt, pepper and fragrant garlic, all simmered in a creamy coconut milk sauce infused with warm curry powder. It’s a one-pot meal that delivers bold flavours while being light and healthy. This curry is perfect for busy weeknights, meal prep or a cosy dinner. The combination of coconut milk and chickpeas creates a rich texture, while the curry powder adds just the right amount of spice. This dish is served with warm rice, naan or enjoyed on its own for a satisfying, well-balanced meal. Whether you’re looking for a quick vegan option or simply a delicious, nourishing dish, this vegetable and chickpea curry is sure to hit the spot!
RECIPE CATEGORY
Lunch, Dinner, Entrée
SERVING SIZE
1
CUISINE
Indian, South Asian
PREPARATION/TECHNIQUES
Simmer, One-Pot Wonders, Sauté
OCCASION/HOLIDAY
Weeknight Dinner, Family Meal, Winter Warmer, Meal Prep
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, High Fibre, Vegan, Vegetarian, Gluten-Free, Dairy-Free
DISH TYPE
Curry, Stew
INGREDIENTS
There are the following ingredients for Vegetable and Chickpea Curry:
- 50g canned chickpeas, drained
- 50g carrot, diced
- ¼ onion, chopped
- 1 clove garlic, minced
- ¼ tsp curry powder
- 100ml coconut milk
- Salt & pepper, to taste
FULL NUTRITIONAL INFORMATION
- Calories: 250
- Protein: 8g
- Carbohydrates: 28g
- Fibre: 6g
- Fat: 12g
- Saturated Fat: 9g
- Sodium: 180mg
- Sugar: 5g
PREPARATION
- Heat the pan: In a medium saucepan, heat a drizzle of oil over medium heat.
- Sauté the aromatics: Add the chopped onions and garlic, stirring until softened and fragrant, about 2 minutes.
- Cook the carrots: Add the diced carrots and cook for another 3-4 minutes, stirring occasionally.
- Add the chickpeas: Stir in the drained chickpeas and season with curry powder, salt and pepper.
- Simmer the curry: Pour in the coconut milk, stirring well to combine all ingredients.
- Cook until tender: Bring the mixture to a gentle simmer and let it cook for 8-10 minutes until the carrots are tender and the flavours meld together.
- Adjust seasoning: Taste and adjust the salt, pepper or curry powder as needed.
- Serve warm: Enjoy with rice, naan or as a hearty stew on its own.
PREP TIME
5 minutes
COOKING TIME
15 minutes
TIPS
Here are the tips for the preparation of Vegetable and Chickpea Curry:
- Use full-fat coconut milk: This gives the curry a richer texture and more flavour.
- Mash some chickpeas: Lightly mash some chickpeas while cooking for a thicker consistency.
- Control the spice level: Add a pinch of chilli flakes or cayenne for extra heat.
- Enhance the flavour: A squeeze of lemon juice or a sprinkle of fresh cilantro adds a bright, fresh taste.
- Make it heartier: Serve with quinoa, couscous or whole wheat naan for extra fibre.
VARIATIONS
- Protein Boost: Add tofu, paneer or lentils for more plant-based protein.
- Extra Vegetables: Include bell peppers, spinach or peas for additional nutrients.
- Nutty Flavour: Stir in a tablespoon of peanut or almond butter for a creamier texture.
- Low-Fat Version: Use light coconut milk or swap it for vegetable broth for a lighter dish.
- Spicy Kick: Add fresh ginger and a dash of garam masala for deeper spice notes.
PREPPING AND STORAGE
- Refrigeration: Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave before serving.
- Freezing: This curry freezes well for up to 2 months. Thaw overnight in the fridge and reheat before enjoying.
- Meal Prep Tip: Make a double batch and portion it into containers for a quick and easy meal throughout the week.