Description
This Chickpea and Vegetable Curry is a flavorful and satisfying vegan dish that is perfect for a quick weeknight meal. Packed with protein and a mix of colorful vegetables, this curry is creamy, aromatic, and pairs perfectly with rice or naan.
Ingredients
Scale
For the Curry:
- 1 tablespoon coconut oil or olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon chili flakes (optional)
- 1 medium carrot, sliced
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- juice of 1/2 lime
- fresh cilantro, for garnish
Instructions
- Heat the oil: Heat the oil in a large skillet or pot over medium heat.
- Sauté aromatics: Add the onion and sauté until soft. Stir in garlic and ginger and cook briefly.
- Add spices: Add curry powder, cumin, turmeric, and chili flakes, sauté until fragrant.
- Add vegetables and chickpeas: Stir in carrot, bell pepper, zucchini, and chickpeas.
- Simmer: Add diced tomatoes and coconut milk. Season with salt and pepper. Simmer until vegetables are tender.
- Finish and serve: Stir in lime juice. Garnish with cilantro. Serve hot with rice or naan.
Notes
- You can use any mix of vegetables like cauliflower, spinach, or green beans.
- This curry is great for meal prep and tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 ½ cups
- Calories: 320
- Sugar: 7g
- Sodium: 460mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
