Chickpea and Vegetable Curry

Chickpea and Vegetable Curry

A hearty and delicious vegan curry that is packed with flavor and nutrients. This Chickpea and Vegetable Curry is the perfect dish for anyone looking for a satisfying and healthy meal. With a combination of spices, vegetables, and protein-rich chickpeas, this curry is sure to be a crowd-pleaser. Whether you are a vegan or just looking to incorporate more plant-based meals into your diet, this recipe is a must-try!

Prep Time Cook Time Total Time Servings
15 mins 30 mins 45 mins 4 servings


  • 1 tablespoon (15 ml) vegetable oil
  • 1 medium onion, diced
  • 2 cloves of garlic, minced
  • 1 tablespoon (15 ml) curry powder
  • 1 teaspoon (5 ml) ground cumin
  • 1 teaspoon (5 ml) ground coriander
  • 1/2 teaspoon (2.5 ml) turmeric
  • 1/4 teaspoon (1.25 ml) cayenne pepper (adjust according to your spice preference)
  • 1 can (15 ounces/425 g) diced tomatoes
  • 1 can (15 ounces/425 g) chickpeas, drained and rinsed
  • 1 cup (240 ml) vegetable broth
  • 1 medium carrot, diced
  • 1 medium potato, diced
  • 1 cup (150 g) cauliflower florets
  • 1 cup (150 g) green peas
  • Salt, to taste
  • Fresh cilantro, for garnish

Cooking Instructions

  1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
  2. Add the diced onion and minced garlic to the pot and sauté until the onion is translucent and fragrant.
  3. Stir in the curry powder, cumin, coriander, turmeric, and cayenne pepper. Cook for an additional minute to toast the spices and enhance their flavors.
  4. Add the diced tomatoes (including the juice), chickpeas, and vegetable broth to the pot. Stir well to combine all the ingredients.
  5. Bring the mixture to a simmer and then reduce the heat to low. Cover the pot and let it cook for about 15 minutes, allowing the flavors to meld together.
  6. After 15 minutes, add the diced carrot, potato, cauliflower florets, and green peas to the pot. Stir to combine.
  7. Cover the pot again and let the curry simmer for an additional 15-20 minutes, or until the vegetables are tender.
  8. Taste the curry and season with salt as needed.
  9. Remove the pot from the heat and let it rest for a few minutes before serving.
  10. Garnish with fresh cilantro and serve hot with steamed rice or naan bread.

Serving Suggestions

This Chickpea and Vegetable Curry is best served hot and pairs perfectly with steamed rice or naan bread. It can be enjoyed as a main dish or as a side dish alongside other Indian-inspired recipes. This curry is also great for meal prepping and can be stored in the refrigerator for up to 3 days. It's a versatile recipe that can be enjoyed for lunch or dinner, and it's guaranteed to satisfy both vegans and non-vegans alike.

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