Chickpea and Vegetable Curry

Chickpea and Vegetable Curry is a flavorful and comforting dish that brings together a rich combination of vegetables and protein-packed chickpeas in a fragrant, creamy curry sauce. This vegetarian curry is both nutritious and satisfying, offering a wholesome meal that is perfect for any time of the year. With vibrant bell peppers, zucchini, carrots, and the subtle sweetness of coconut milk, this dish is packed with a variety of textures and flavors. The warm curry powder adds depth and complexity to the sauce, creating a rich and aromatic experience in every bite. Easy to make and full of color, this curry is a delicious way to enjoy a healthy, plant-based meal that’s sure to please everyone at the table.

Why You’ll Love This Recipe

This Chickpea and Vegetable Curry is a one-pot wonder, making it a quick and easy meal to prepare with minimal cleanup. It’s bursting with flavor, thanks to the earthy curry powder, savory garlic, and the natural sweetness from the coconut milk. It’s also incredibly versatile, allowing you to adjust the vegetables and seasonings based on what you have on hand or your personal preferences. Whether you’re looking for a hearty, vegetarian dinner or a filling lunch, this curry provides the perfect balance of protein, fiber, and healthy fats. Plus, it’s a perfect dish for meal prepping or feeding a crowd, and it’s completely customizable to suit various dietary needs, such as gluten-free and dairy-free.

Ingredients

  • Chickpeas (canned, drained, and rinsed)
  • Onion (chopped)
  • Garlic (minced)
  • Bell pepper (diced)
  • Zucchini (sliced)
  • Carrot (chopped)
  • Diced tomatoes (canned)
  • Coconut milk
  • Curry powder
  • Salt and pepper
  • Fresh cilantro (for garnish)

Variations

  • Spicy Version: Add some chili flakes, fresh chopped chili peppers, or a dash of cayenne pepper to spice up the curry.
  • Different Vegetables: Swap the zucchini, carrot, or bell pepper for other vegetables like sweet potato, eggplant, or spinach for a different texture and flavor.
  • Add Protein: You can add other plant-based proteins like tofu or tempeh to make the dish more filling.
  • Creamy Alternative: Instead of coconut milk, use almond milk or cashew cream for a lighter, dairy-free alternative.
  • Herb Variation: Use fresh basil or parsley instead of cilantro for a different herbal note.

How to Make the Recipe

Step 1: Sauté Onion and Garlic

In a large pot, heat a little oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and softened, about 3-5 minutes.

Step 2: Add Vegetables

Add the diced bell pepper, sliced zucchini, and chopped carrot to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

Step 3: Stir in Tomatoes and Coconut Milk

Add the canned diced tomatoes and coconut milk to the pot. Stir to combine and let the flavors start to meld together.

Step 4: Add Chickpeas and Seasonings

Stir in the drained and rinsed chickpeas along with the curry powder. Season with salt and pepper to taste. Let the curry simmer for 15-20 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened slightly.

Step 5: Serve

Once the curry is cooked through, taste and adjust the seasoning if necessary. Serve hot, garnished with fresh cilantro for a burst of flavor and color.

Tips for Making the Recipe

  • Adjust Spice Level: If you prefer a milder curry, start with less curry powder and add more gradually. You can also add a dollop of plain yogurt or coconut cream to cool it down.
  • Use Fresh Tomatoes: If you don’t have canned tomatoes, you can use fresh tomatoes, chopped finely, and cook them until they break down and release their juices.
  • Make it Heartier: For a heartier dish, serve the curry over rice, quinoa, or couscous to soak up the flavorful sauce.
  • Add a Protein Punch: Add lentils, tofu, or even a handful of chopped nuts like cashews to boost the protein content.

How to Serve

Chickpea and Vegetable Curry is best served hot and makes a perfect meal on its own. Pair it with steamed rice, quinoa, or naan bread to round out the dish. It also pairs well with a light side salad for a balanced meal. If you’re looking to make it a more substantial dish, serve it with a dollop of yogurt or a squeeze of lime to add some tang and creaminess.

Make Ahead and Storage

Storing Leftovers

Store any leftover curry in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop as it sits, so it’s even better the next day.

Freezing

This curry can be frozen for up to 2-3 months. Let it cool completely before transferring it to a freezer-safe container. When ready to serve, thaw overnight in the refrigerator and reheat on the stove over low heat.

Reheating

Reheat the curry in a saucepan over medium heat, adding a little water or broth if needed to reach your desired consistency. Stir occasionally until it’s heated through.

FAQs

1. Can I use dried chickpeas instead of canned?

Yes, you can use dried chickpeas, but they will need to be soaked and cooked before adding them to the curry.

2. Can I add other vegetables to this curry?

Absolutely! You can add vegetables like spinach, sweet potato, or peas for variety. Just ensure to cook them until tender.

3. Can I make this curry spicier?

Yes, you can increase the spice level by adding more curry powder, chili flakes, or a dash of cayenne pepper.

4. Can I substitute coconut milk with something else?

If you don’t have coconut milk, you can substitute with almond milk or a vegetable broth, but the texture and flavor will change slightly.

5. Can I make this curry ahead of time?

Yes, this curry can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will deepen over time.

6. Can I use fresh tomatoes instead of canned?

Yes, fresh tomatoes can be used in place of canned diced tomatoes. Just chop them finely and cook them until soft.

7. Can I add protein to this curry?

Yes, you can add tofu, tempeh, or lentils to increase the protein content of this dish.

8. Is this curry gluten-free?

Yes, this curry is naturally gluten-free, making it suitable for those with gluten sensitivities.

9. How can I make the curry creamier?

For a creamier texture, you can add a little more coconut milk or a splash of heavy cream (if you’re not strictly vegan).

10. How do I serve this curry?

Serve this curry over rice, quinoa, or with naan for a complete meal. It also pairs well with a side salad or steamed vegetables.

Conclusion

Chickpea and Vegetable Curry is a healthy, vibrant, and flavorful dish that’s easy to prepare and packed with nutrients. The combination of chickpeas, fresh vegetables, and a creamy coconut milk sauce makes it both satisfying and delicious. Whether you’re looking for a quick weeknight dinner or a comforting meal for the weekend, this curry is a perfect choice. Customize it with your favorite vegetables or add spices to suit your taste, and you’ll have a dish that’s as versatile as it is tasty. It’s a one-pot meal that’s not only nutritious but also incredibly satisfying.

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Chickpea and Vegetable Curry


  • Author: Catalina
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Description

This Chickpea and Vegetable Curry is a vibrant, flavorful, and hearty dish packed with nutritious vegetables and a creamy coconut milk base. Perfect for a quick, comforting meal, it’s both vegan and gluten-free!


Ingredients

Scale
  • 1 can chickpeas, drained and rinsed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 zucchini, sliced
  • 1 carrot, chopped
  • 1 can diced tomatoes
  • 1 cup coconut milk
  • 2 tbsp curry powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  • In a large pot, sauté the onion and garlic until fragrant.
  • Add the bell pepper, zucchini, and carrot. Cook until vegetables start to soften.
  • Stir in the diced tomatoes, coconut milk, chickpeas, and curry powder.
  • Season with salt and pepper. Simmer for 15-20 minutes.
  • Serve hot, garnished with fresh cilantro.

Notes

  • Adjust the curry powder to your taste for more or less spice.
  • For added protein, you can include tofu or tempeh.
  • Serve with rice, quinoa, or naan for a complete meal.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes

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