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Creamy chickpea and vegetable curry

This flavorful, protein-packed curry combines tender chickpeas, vibrant vegetables, and a rich coconut-based sauce infused with aromatic spices. Perfect for a quick, healthy, and satisfying meal, this dish is vegan, gluten-free, and meal-prep friendly.
Servings 4
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 1 tablespoon vegetable oil or coconut oil
  • 1 large onion, chopped
  • 2-3 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric powder
  • ¼ - ½ teaspoon chili powder or cayenne pepper (adjust to your spice preference)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 2 cups mixed vegetables, such as cauliflower florets, broccoli florets, chopped carrots, peas, bell peppers, spinach (use what you have!)
  • Salt and pepper to taste
  • Fresh cilantro, chopped, for garnish (optional)
  • Cooked rice or naan bread, for serving

Instructions

  • Sauté Aromatics
    Heat the oil in a large pot or Dutch oven over medium heat.
    Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
  • Add Garlic and Ginger
    Stir in the minced garlic and grated ginger. Cook for another minute until fragrant, being careful not to burn them.
  •  Bloom the Spices
    Add the ground cumin, ground coriander, turmeric powder, and chili powder (or cayenne pepper) to the pot.
    Stir well and cook for about 30 seconds to 1 minute, until the spices become fragrant. This helps to release their flavors.
  • Add Tomatoes and Coconut Milk
    Pour in the undrained diced tomatoes and stir to combine. Cook for a few minutes, scraping up any browned bits from the bottom of the pot.
    Add the full-fat coconut milk and stir well. Bring the mixture to a gentle simmer.
  • Add Chickpeas and Hard Vegetables
    Stir in the rinsed and drained chickpeas.
    Add any harder vegetables you are using, such as cauliflower, broccoli, and carrots.
    Cover the pot and simmer for 10-15 minutes, or until the harder vegetables are tender-crisp.
  •  Add Softer Vegetables
    If you are using softer vegetables like peas, bell peppers, or spinach, stir them into the curry now.
    Cook for another 3-5 minutes, or until the softer vegetables are just tender and the spinach has wilted (if using).
  • Season and Serve
    Season the curry with salt and pepper to taste. Stir well.
    Garnish with fresh cilantro, if desired.
    Serve hot over cooked rice or with naan bread for dipping.

Notes

Frequently Asked Questions (FAQs)

1. Can I use dried chickpeas instead of canned?

Yes! Soak 1/2 cup dried chickpeas overnight, then boil until tender before using.

2. How can I make this curry spicier?

Add 1 chopped chili pepper or 1/2 tsp cayenne pepper for extra heat.

3. Can I freeze this curry?

Absolutely! Store in an airtight container for up to 3 months. Reheat on the stove with a splash of water.

4. What other veggies can I add?

Try cauliflower, sweet potatoes, or zucchini for extra variety.

Nutritional Benefits of Creamy Chickpea and Vegetable Curry

This dish is not only delicious but also packed with nutrients:
  • Protein: Chickpeas provide 15g per cup, which is great for muscle repair.
  • Fiber: Supports digestion and keeps you full.
  • Vitamins & Minerals: Rich in iron, vitamin C, and antioxidants.
  • Healthy Fats: Coconut milk adds medium-chain triglycerides (MCTs) for energy.

Special Notes & Tips

✔ For a creamier texture, blend half the curry before adding greens.
✔ Use full-fat coconut milk for the richest flavor.
✔ Pair with basmati rice or naan for a complete meal.

Final Thoughts

This creamy chickpea and vegetable curry is a nutritious, flavorful, and easy-to-make dish that’s perfect for any night of the week. Whether you're meal-prepping or serving a crowd, this recipe is a winner!
 

Nutritional Breakdown of Creamy Chickpea and Vegetable Curry

This wholesome, plant-based curry isn't just delicious—it's packed with nutrients! Here's the full nutritional profile per serving (about 1.5 cups curry, without rice):

Macronutrients (Approx. per serving)

  • Calories: 320 kcal
  • Protein: 12g (Great plant-based protein from chickpeas!)
  • Carbohydrates: 28g (Includes 8g fiber for digestive health)
  • Fats: 18g (Healthy fats from coconut milk)
  • Sugars: 6g (Naturally occurring from veggies & coconut milk)

Key Vitamins & Minerals

  • Iron: 4.2mg (23% DV - boosts energy & oxygen flow)
  • Vitamin C: 45mg (50% DV - supports immunity)
  • Vitamin A: 210% DV (From carrots & spinach - great for vision & skin)
  • Calcium: 80mg (8% DV - for bone health)
  • Potassium: 550mg (12% DV - regulates blood pressure)
Calories: 320kcal
Course: Main Dish
Cuisine: Indian-Inspired
Keyword: Creamy chickpea curry Vegan chickpea curry Healthy vegetable curry Easy coconut curry Protein-packed vegetarian meal