Vegetable Curry with Chickpeas Recipe
Vegetable curry with chickpeas is proof you can eat like a queen without selling a kidney for fancy ingredients.
Chickpeas add hearty protein, while vegetables bring color, texture, and that smug satisfaction of pretending you’re health-conscious.
The coconut milk and spices mingle like a spicy soap opera—dramatic, bold, and ridiculously addictive in every spoonful.
It’s the kind of dinner that looks impressive but secretly requires minimal effort, which makes it the ultimate domestic goddess hack.
Serve with rice, naan, or just a spoon—because yes, it’s that good you’ll ignore manners.
Vegetable Curry with Chickpeas Recipe
A hearty vegetable curry packed with chickpeas, spices, and coconut milk—comforting, flavorful, and ridiculously easy.
Ingredients
- Chickpeas – 1 can 15 oz, drained
- Coconut milk – 1 can 13.5 oz
- Onion – 1 large diced
- Garlic – 4 cloves minced
- Ginger – 1 tbsp grated
- Carrots – 2 sliced
- Bell peppers – 2 chopped
- Zucchini – 1 chopped
- Crushed tomatoes – 1 can 14 oz
- Curry powder – 2 tbsp
- Ground cumin – 1 tsp
- Ground turmeric – ½ tsp
- Olive oil – 1 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Fresh cilantro – ¼ cup chopped
Instructions
- Heat olive oil in a large pot.
- Sauté onion, garlic, and ginger until fragrant.
- Stir in curry powder, cumin, and turmeric.
- Add carrots, bell peppers, and zucchini.
- Mix in chickpeas and crushed tomatoes.
- Pour in coconut milk and stir well.
- Simmer for 25 minutes until vegetables soften.
- Season with salt and pepper.
- Garnish with cilantro and serve hot.
Notes
Nutritional Values (per serving)
- Calories: 320
- Total Fat: 15 g
- Saturated Fat: 8 g
- Carbohydrates: 36 g
- Fiber: 10 g
- Protein: 11 g
Vitamins & Minerals (per serving)
- Vitamin A: 95%
- Vitamin C: 60%
- Iron: 22%
- Calcium: 12%
- Magnesium: 16%
Additional Tips
- Add spinach in the last 5 minutes for extra greens.
- For spice lovers, throw in chili flakes.
- Leftovers taste even better the next day.
