Hearty Vegetable and Chickpea Curry
A vibrant, aromatic curry bursting with garden goodness and satisfying chickpeas.
⏱️ 45 min🍽️ Serves 1
🔥 380 kcal💪 18g protein🍚 55g carbs🥑 10g fat🌾 14g fibreper serving
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servings
Ingredients
- 🥔400 g chickpeas, canned, drained and rinsed
- 🥕2 carrots, chopped
- 🧅1 onion, chopped
- 🧄2 cloves garlic, minced
- 🫚1 inch ginger, grated
- florets1 cup cauliflower florets
- 🫛½ cup frozen peas
- 🥫400 g diced tomatoes, canned
- 🥥400 ml coconut milk, light
- 🌶️2 tsp curry powder
- 💛½ tsp turmeric powder
- 🌻1 tbsp vegetable oil
- 🌿¼ cup fresh cilantro, chopped
- 🧂 salt and black pepper, to taste
Pro tips
- For extra heat, add a pinch of cayenne pepper or a chopped green chili with the garlic and ginger.
- Serve over brown rice, quinoa, or with warm naan bread for a complete meal.
- This curry tastes even better the next day as the flavors deepen; it stores well in the refrigerator for up to 3 days.
Method
- 1Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5 minutes. Add minced garlic and grated ginger, cooking for another minute until fragrant.
- 2Stir in curry powder and turmeric, cooking for 30 seconds until aromatic. Add chopped carrots and cauliflower florets, stirring to coat them in the spices.
- 3Pour in diced tomatoes and light coconut milk. Bring the mixture to a gentle simmer, then reduce heat, cover, and let it cook for 15-20 minutes, or until the vegetables are tender.
- 4Stir in the drained and rinsed chickpeas and frozen peas. Cook for an additional 5 minutes, allowing the peas to heat through and the flavors to meld.
- 5Season with salt and black pepper to taste. Garnish generously with fresh chopped cilantro before serving.