Chickpea and Vegetable Curry
Packed with vibrant vegetables, protein-rich chickpeas, and a creamy coconut curry sauce, this Chickpea and Vegetable Curry is a satisfying, plant-based comfort food that's both nourishing and flavorful. Made with a fragrant blend of curry powder, cumin, turmeric, and fresh ginger, this dish delivers warm, spiced aromas and a touch of optional heat from red pepper flakes. A medley of zucchini, carrots, red bell pepper, and spinach creates a colorful, nutrient-dense base, while the addition of coconut milk and vegetable broth ensures a rich, velvety texture. Ready in just 45 minutes, it's an easy weeknight dinner that's perfect for vegans and vegetarians—or anyone seeking a hearty, wholesome meal. Serve it over fluffy basmati rice and top with freshly chopped cilantro for a stunning finish. Ideal for meal prep or cozy family dinners, this curry is a versatile, crowd-pleasing favorite! Keywords: chickpea curry, vegetable curry, plant-based recipes, vegan dinner, easy curry recipe, coconut milk curry.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 0.5 teaspoon crushed red pepper flakes (optional for heat)
- 14 ounces canned diced tomatoes
- 13.5 ounces canned coconut milk
- 15 ounces cooked chickpeas, rinsed and drained
- 1 large carrot, peeled and sliced thinly
- 1 medium zucchini, diced
- 1 medium red bell pepper, diced
- 0.5 cup frozen peas
- 1 cup vegetable broth
- 2 cups fresh spinach
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 3 cups cooked basmati rice (for serving)
Instructions
Heat the olive oil in a large pot or deep skillet over medium heat.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
Stir in the garlic and ginger, cooking for an additional 1 minute until fragrant.
Add the curry powder, ground cumin, ground turmeric, and crushed red pepper flakes (if using). Stir well to coat the onions in the spices and toast for about 30 seconds.
Pour in the canned diced tomatoes with their juices and the coconut milk. Stir to combine.
Add the chickpeas, carrot, zucchini, red bell pepper, and vegetable broth to the pot. Stir everything together and bring the mixture to a gentle simmer.
Cover and cook for 15 minutes, stirring occasionally, until the vegetables are tender.
Stir in the peas, fresh spinach, salt, and black pepper. Cook for an additional 2-3 minutes until the spinach wilts and the peas are heated through.
Taste and adjust the seasoning with more salt or spices if needed.
Serve hot over cooked basmati rice and garnish with fresh cilantro.
Nutrition Facts
Calories |
3196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.9 g | 191% | |
| Saturated Fat | 89.8 g | 449% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 7191 mg | 313% | |
| Total Carbohydrate | 404.7 g | 147% | |
| Dietary Fiber | 61.6 g | 220% | |
| Total Sugars | 71.0 g | ||
| Protein | 83.3 g | 167% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 729 mg | 56% | |
| Iron | 46.9 mg | 261% | |
| Potassium | 5335 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
