Description
This Creamy Vegetable Chickpea Curry is a hearty, wholesome, and flavorful one-pot meal packed with colorful vegetables, protein-rich chickpeas, and a rich coconut curry sauce. It’s naturally vegetarian, easy to prepare, and perfect for weeknight dinners or meal prep.
Ingredients
- 1 can (400 ml) full-fat coconut milk
- 1 can (240 g drained) chickpeas, rinsed and drained
- 2 medium sweet potatoes (about 400 g), peeled and diced
- 2 medium carrots, sliced
- 1 head broccoli, cut into florets
- 1–2 bell peppers, chopped
- 1 medium zucchini (or a handful of green beans), sliced
- 100 g fresh spinach or Swiss chard
- 1 large onion, diced
- 2–3 garlic cloves, minced
- 2–3 cm fresh ginger, grated
- 2–3 tbsp red or yellow curry paste (or mild curry powder)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- Pinch of cayenne pepper (optional)
- 500 ml vegetable broth
- 2–3 tbsp coconut oil or neutral cooking oil
- Juice of 1 lime
- Fresh cilantro, chopped, for garnish
Instructions
- Heat the coconut oil in a large pot over medium heat. Sauté the onion for 3–4 minutes until softened.
- Add the garlic and ginger, then cook for 1 minute until fragrant.
- Stir in the curry paste (or curry powder), cumin, coriander, turmeric, and cayenne pepper. Cook for another minute.
- Add the sweet potatoes, carrots, broccoli, bell peppers, and zucchini. Stir well to coat with the spices.
- Pour in the vegetable broth and coconut milk. Bring to a gentle boil.
- Reduce the heat and simmer for 18–20 minutes until the vegetables are nearly tender.
- Add the chickpeas and spinach. Cook for another 3–5 minutes until the spinach wilts and everything is heated through.
- Finish with fresh lime juice and adjust the seasoning if needed.
- Garnish with chopped cilantro and serve with steamed rice, naan bread, or quinoa.
Notes
- Add tofu or cooked chicken for extra protein.
- This curry tastes even better the next day as the flavors continue to develop.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
- Roasted cashews or peanuts make a delicious crunchy topping.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: Indian-Inspired