Description
This Chickpea and Vegetable Curry is a hearty, flavorful vegan dish packed with colorful vegetables and protein-rich chickpeas, simmered in a creamy coconut milk base with aromatic Indian spices. Perfect for a comforting main course, it’s easy to prepare on the stovetop and served best with rice or naan.
Ingredients
Scale
Spices and Aromatics
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional)
Vegetables and Legumes
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup diced carrots
- 1 cup chopped cauliflower florets
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 1 can (14 oz) diced tomatoes with juices
Liquids and Garnish
- 1 can (14 oz) coconut milk (full fat)
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped cilantro (for garnish)
- Cooked rice or naan, for serving
Instructions
- Heat the Oil and Sauté Aromatics: Heat the olive oil in a large skillet or pot over medium heat. Add the diced onion and cook for 4 to 5 minutes until softened and translucent.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger. Cook for another minute until fragrant.
- Add Spices: Add the curry powder, ground cumin, turmeric, salt, and cayenne pepper (if using). Stir constantly to toast the spices and release their aroma.
- Add Vegetables and Chickpeas: Incorporate the chickpeas, diced carrots, cauliflower florets, chopped red bell pepper, and sliced zucchini into the pot, stirring to combine with the spices.
- Add Tomatoes and Coconut Milk: Pour in the canned diced tomatoes with their juices and the coconut milk. Stir thoroughly to mix all ingredients.
- Simmer: Bring the mixture to a gentle simmer, then reduce heat to low. Cover the pot and cook for 20 to 25 minutes, or until the vegetables are tender and flavors meld.
- Finish and Serve: Stir in fresh lemon juice and adjust seasoning to taste with additional salt or spices as desired. Serve hot over cooked rice or with naan bread, garnished with chopped cilantro.
Notes
- You can substitute or add other vegetables such as spinach, green beans, or sweet potatoes to vary the dish.
- To make it spicier, add a chopped fresh chili or increase the amount of cayenne pepper.
- Use light coconut milk for a lower-fat version, though full fat provides a richer texture.
- This curry stores well in the refrigerator and tastes even better the next day.
