Description

Chickpea and Vegetable Coconut Curry is a delightful, creamy dish that warms your soul with every spoonful. This vibrant curry combines tender chickpeas and fresh vegetables simmered in luscious coconut milk, creating a flavorful experience that’s both comforting and nourishing. Perfect for busy weeknights or impressing guests, this recipe is versatile enough to accommodate whatever vegetables you have on hand. With its enticing aroma and rich taste, it’s sure to become a family favorite!

Ingredients

Scale

1 can (15 oz) chickpeas, drained and rinsed
1 can (13.5 oz) full-fat coconut milk
2 cups fresh vegetables (e.g., bell peppers, carrots, spinach)
1 medium onion, finely chopped
3 cloves garlic, minced
1 inch ginger, minced
2 tsp curry powder
1 cup low-sodium vegetable broth
Salt and pepper to taste
1 tbsp oil for sautéing

Instructions

Heat oil in a large pot over medium heat. Sauté onions until soft and translucent (about 5 minutes).
Add minced garlic and ginger; cook for another 30 seconds until fragrant.
Stir in fresh vegetables and curry powder. Cook for 3-4 minutes until veggies soften.
Pour in chickpeas and coconut milk; stir to combine.
Reduce heat to low, cover the pot, and let simmer for 15-20 minutes.
Season with salt and pepper as needed before serving hot over rice or with naan.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main
Method: Simmering
Cuisine: Indian

Nutrition

Serving Size: 1 cup (240g)
Calories: 350
Sugar: 6g
Sodium: 400mg
Fat: 18g
Saturated Fat: 14g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 8g
Protein: 10g
Cholesterol: 0mg

Keywords: Customize the recipe by swapping chickpeas for lentils or adding sweet potatoes for added sweetness. To store leftovers, place in an airtight container in the fridge for up to five days.