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Home » Dinner Recipes » Vegetable Chickpea Curry

Vegetable Chickpea Curry

Published: Jan 26, 2014 · Modified: Jan 24, 2022 by Louisa Clements · This post may contain affiliate links

This post may contain affiliate links

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45 minutes 17 Comments

This comforting vegetable chickpea curry with coconut milk is a delicious vegan dinner that is perfect for using leftover vegetables in your fridge, made it one pot and ready in 45-minutes.

A serving of curry over rice in a bowl

One of my favourite vegetarian dinners is a delicious Indian-inspired curry, loaded with vegetables, coconut milk and chickpeas. It’s comforting and warming also naturally gluten free. It’s perfect for those nights when you want to feel really good about the food that you’re eating.

If you don’t have chickpeas on hand, I also love making a lentil curry with sweet potatoes, which cooks even faster (under 30 minutes)!

Why this recipe works

One of the best things about this recipe is that it’s made in one pot. This makes it really quick and easy to make and to cleanup.

It essentially cooks in two steps; the first step is to cook the onions and spices, and the second step is to cook the vegetables in a creamy curried coconut sauce.

Vegetarian Curry

Ingredient notes

  • I use a store bought curry powder in this recipe which isn’t an ingredient that is typically used in India. The spices in the curry powder I use are coriander, turmeric, celery seed, fenugreek, black pepper, cumin, ginger, nutmeg, chili pepper, bay leave, onion powder and cloves.
  • I also like to add some additional coriander, cumin, turmeric and hot chili flakes for spice.
  • I opt for full fat coconut milk, which makes the curry creamy and delicious, but you could use for light coconut milk as well without any problems.
  • The combination of veggies I like best are what are used in this recipe; sweet potatoes, cauliflower, green beans, and diced tomatoes.

Expert tips

  1. The vegetables you use are pretty forgiving and can be easily substituted with whatever you have on hand. The key is to make sure that the veggies cook in the same amount of time. I’ve made homemade curries successfully with broccoli, potatoes and bell peppers.
  2. If you want some greens added, stir in fresh spinach or kale during the last couple minutes of cooking. I also love to add frozen peas for extra pops of green.
  3. This cooks uncovered so that your resulting dish is creamy and saucy. Because we’re cooking vegetables directly in the liquid, they’ll release water as they cook, if you cook this dish covered, your curry will end up more on the watery side. Be sure to simmer it uncovered!

Frequently asked questions

Can you freeze this?

Because of the water content of a lot of these vegetables, I wouldn’t freeze this after cooking. I don’t think the vegetables would hold up well to freezing.

Why is my curry bitter?

There are a few things that could happen here. If you’ve burnt the garlic or onions, or toasted the spices for too long. To counteract the bitterness, you can add some sugar and a little more salt.

A serving of curry over rice in a bowl

Vegetable Chickpea Curry

Author: Louisa Clements
3.98 from 36 votes
This quick and easy vegetable chickpea curry is ready in under 45 minutes and made with chickpeas, sweet potato, cauliflower and green beans.
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Prep: 25 minutes
Cook: 20 minutes
Total: 45 minutes
servings icon
Servings: 6

Ingredients

  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, finely minced
  • 1 tbsp minced ginger
  • 1 tsp salt, divided
  • 2 tbsp curry powder
  • 2 tsp ground coriander
  • 1 tsp cumin
  • 1 tsp turmeric
  • ½ tsp hot pepper flakes, optional
  • 1 28 oz can diced tomatoes
  • 1 13.5 oz can coconut milk
  • 1 cup water
  • 2 carrots, sliced
  • 1 medium sweet potato, diced (about 1 ½-2 cups)
  • 1 cup chopped green beans
  • ½ head cauliflower, chopped
  • 1 15 oz can chickpeas, drained and rinsed

Instructions

  • In a large pot, heat olive oil over medium heat. Cook onions for 3 minutes or until lightly golden and very fragrant. Add garlic, ginger and ½ tsp salt. Cook for another minute. Add curry powder, coriander, cumin, and turmeric, stirring to cook, another 30 seconds.
  • Add diced tomatoes, coconut milk, water and remaining ½ tsp salt. Add carrots, sweet potato, green beans, cauliflower and chickpeas. Bring to a boil, reduce to a simmer and cook uncovered for 15 minutes.

Notes

  1. I cut the vegetables into a ½″ dice which helps them cook in 15 minutes. 
  2. If you don’t want any spice, you can leave out the chili flakes. If you want more head, feel free to add more. 
Did you try this recipe?Leave a comment + rating and let me know what you think!
Filed Under: Dinner Recipes, gluten free, soup, stew, vegan, vegetarian
Nutrition Facts
Vegetable Chickpea Curry
Amount Per Serving
Calories 368 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 15g94%
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Sodium 862mg37%
Potassium 1013mg29%
Carbohydrates 37g12%
Fiber 11g46%
Sugar 10g11%
Protein 9g18%
Vitamin A 9113IU182%
Vitamin C 44mg53%
Calcium 141mg14%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition information is an estimate and is provided for informational purposes only. If you have any specific dietary concerns, please consult with your healthcare practitioner.

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Comments

  1. Kate

    February 22, 2018 at 9:25 pm

    We made this tonight - but the 15 minutes was not enough time to cook the vegetables. Do you have an update?
    Reply
    • Lou

      March 13, 2018 at 10:21 pm

      Hi Kate, thanks for the feedback I'm glad that you enjoyed it! Depending how large or small you dice your vegetables will impact the cooking time, for this recipe I dice my veggies in about 1/2" cubes. I will add this to the recipe for clarity. :)
      Reply
  2. Danielle

    February 28, 2017 at 11:04 am

    I love how easy this recipe is! I am one of those who has always loved curry, and I think that love just grows every year. There are so many different kinds of curry, and the flavors are so intense and unique, its hard not to want it at every meal!
    Reply
    • Lou

      February 28, 2017 at 6:37 pm

      Thanks Danielle, it's one of my favourites too!
      Reply
  3. Sandie J.

    February 04, 2014 at 8:28 am

    Hi, Lou! I love your vegetarian/vegan curry recipe! I am not too much of a stay-at-home chef, but I made it last Sunday and it turned out delicious! I love that it's so easy to prepare, since I don't like to spend too much time in the kitchen. I also used broccoli and asparagus to make it even healthier, which is my resolution for 2014. So far I am doing really good:) Since you ask, I have been trying to get myself round to visiting some new restaurants too. There are quite a few really good vegan spots in Toronto. As I have already mentioned, kitchen is not my main domain:) But my boyfriend and I really like to treat ourselves to a nice, healthy meal once or twice a week. Satisfying and guilt-free gourmet experience:) Have you been to some of these vegan restaurants in TO ? Belmonte Raw make the best raw desserts! Anyway, I just wanted to thank you for posting vegetarian and vegan recipes and I hope to see more of them:)) Sandie
    Reply
    • Lou

      February 06, 2014 at 10:41 pm

      Hi Sandie! Thank you so much for your thoughtful comment - I'm so glad that you loved it. Such a great idea to add broccoli and asparagus! Love that you are checking out new restaurants, that's something I've wanted to do but I always end up back at the same old favourite spots. I will have to make my way to those vegan spots in TO, I can't say no to a delicious meal and dessert :)
      Reply
  4. Chris @ Shared Appetite

    January 29, 2014 at 7:01 am

    This vegetarian curry look so delicious! And it looks like such a warming, comforting dish, especially with all this crazy cold weather we've been having lately here in NY! I've never made vegetarian curry before, but I'm a fan of trying new things all the time :)
    Reply
    • Lou

      January 29, 2014 at 11:50 am

      Thank you Chris - definitely give this recipe a try - it will keep you warm through the cold days (can you believe how cold it's been?? I can't.)
      Reply
  5. Jon

    January 28, 2014 at 7:06 am

    The recipe sounds great. I love cooking veggie curries, they have so much more flavour than meat ones. I have a friend who showed me how to cook really good Indian curries and one thing he was telling me about was how potatoes soak up the flavour. Great food.
    Reply
    • Lou

      January 29, 2014 at 11:50 am

      Thanks, Jon! Love that tip about potatoes, I didn't know that. Next time, I'll definitely have to add some potatoes and see how it goes.
      Reply
  6. Natalie @ Tastes Lovely

    January 27, 2014 at 6:06 pm

    I simply love curry, especially in the winter. Oddly, I crave it when I have a cold too. Something about all those spices makes me feel better. Your looks delicious. Love all the vegetables in it.
    Reply
    • Lou

      January 29, 2014 at 11:48 am

      Thanks, Natalie - I crave curry when I have a cold too! I think it must have something to do with the spices and the comfort of it (also all the veggies don't hurt!).
      Reply
  7. Rika @ VM

    January 27, 2014 at 12:55 pm

    Mmmmm curry is a great dish to have around this season! Which curry powder did you use - there are all sorts of curry powders? I love the Oriental one (or S&B) one, it provides a bit of Asian and Japanese flavor.
    Reply
    • Lou

      January 29, 2014 at 11:47 am

      Hi Rika! I just used a basic curry powder for this one - that oriental curry powder sounds delicious! I'll have to see if I can find that here.
      Reply
  8. Shirley

    January 26, 2014 at 9:22 am

    There are soooo many people who love curry & while I'm not not one of them, I must comment on your new angle for photographing your delicious & delightful recipes...It works! And, oh my goodness, you do have a varied variety of interests which makes your life most interesting, I'm sure! I wish you a great day!
    Reply
    • Lou

      January 29, 2014 at 11:46 am

      Hi Shirley! Maybe one day you'll find out you love curry like I did - thank you for your kind comments on the new angle :)
      Reply

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Hi, I'm Louisa Clements & welcome to Living Lou. I've been creating simple, fresh & flavorful recipes for the modern kitchen for 12 years.
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