Chickpea & Vegetable Curry

by Monique

This simple, tasty and easy Chickpea & Vegetable Curry comes together in just 30 minutes. The chickpeas and vegetables are simmered in a blend of perfectly balanced spices with coconut milk and served over a bed of jasmine rice. This recipe is vegan, gluten-fee, soy-free and nut-free.

Bowl of Vegan Chickpea & Vegetable Curry with cilantro and lime and a kitchen towel in the background.

Chickpea & Vegetable Curry is a healthy comforting meal that is easy to make on a busy weeknight. It is easily adjustable to your favorite veggies and can be served over my favorite jasmine rice or even brown rice, white rice, noodles or quinoa. 

Is there really much better than a big bowl of curry? I’ve had it just about every way you can serve it and it’s delicious no matter what! 

I can tell you I never once had curry as a kid. My mom hates to cook and we pretty much had the same 5-7 dinners on repeat. I never complained unless it was lasagna, I was not a fan as a kid. Granted it was frozen lasagna, once I had the homemade stuff as an adult I was so on board! 

Curry didn’t come into my life until my mid 20’s but once I had it I was definitely a fan. There is a small restaurant near my house that has THE BEST Thai Curry. I crave it often. I try not to eat out too much, so this does the trick when a craving hits.

Bowl of Vegan Chickpea & Vegetable Curry with cilantro and lime and a kitchen towel in the background.

Ingredient Notes:

  • Chickpeas –  I generally use low sodium or no salt added canned chickpeas. If you have some you previously made from scratch use about 1 1/2 cups. 
  • Crushed Tomatoes – I like to again use a no salt added option. I think crushed tomatoes work best but if you only have diced can tomatoes that will work as well. 
  • Coconut Milk – Whole fat adds a creamy rich flavor but you could use light if you prefer. 
  • Onion, Garlic & Ginger – Fresh tastes best! 
  • Spices – Don’t skip these, curry powder is available at most stores. 
  • Veggies – Feel free to mix it up and use what you have on hand! 
  • Lime – This adds a brightness in flavor. I like to have extra slices for serving as well. 
  • Fixings – I like to serve this over jasmine rice with sliced avocado, cilantro and lime. You could certainly mix things up if you would like! 

Not Sure How To Make Jasmine Rice?

If you are unsure how to make perfectly fluffy and delicious Jasmine Rice each and every time. See my post below for a step by step guide! 

 
If you try this recipe make sure to let me know! Leave a comment, rate it and if you take a photo use #feeninforgreens on instagram. I love seeing photos of your recreations! 
Bowl of Vegan Chickpea & Vegetable Curry with cilantro and lime and a kitchen towel in the background.

Chickpea & Vegetable Curry

This simple, tasty and easy Vegan Chickpea & Vegetable Curry comes together in just 30 minutes. The chickpeas and vegetables are simmered in a blend of perfectly balanced spices with coconut milk and served over a bed of jasmine rice. This simple curry recipe is vegan, gluten-fee, soy-free and nut-free.
Prep Time 10 mins
Total Time 30 mins
Course Entree
Cuisine Gluten-free, Thai-Inspired, Vegan
Servings 6 servings

Ingredients
 

  • 1 15.5 oz. can chickpeas (drained and rinsed)
  • 1 15 oz. can crushed tomatoes
  • 1 13.5 oz. can coconut milk
  • 2 tbsp. olive oil
  • ½ yellow onion diced
  • 2 cloves garlic minced
  • 1 tbsp. fresh grated ginger (or ¼ tsp. ground ginger)
  • ½ red bell pepper sliced
  • ½ zucchini quartered
  • 1 ½ cup fresh spinach
  • 1 heaping tbsp. curry powder
  • 1 tsp. sea salt
  • 1 tsp. paprika
  • 1 tsp. cumin
  • 1 tsp. coriander
  • ½ tsp. pepper
  • ½ lime juiced
  • pinch of cayenne (optional adds heat)

For Serving

  • cilantro
  • avocado slices
  • lime slices
  • jasmine rice

Instructions
 

  • Prepare your veggies. Dice your onion, mince your garlic, slice bell pepper, quarter zucchini and set aside.
  • Into a large skillet add your olive oil over medium heat. Add garlic and onion and cook until soft and fragrant.
  • Now add your spices: curry powder, salt, paprika, cumin, coriander, pepper and ginger. Cook spices for one minute stirring continuously.
  • Now add your coconut milk, lime juice, crushed tomatoes and chickpeas and stir to incorporate together.
  • Add your bell pepper and zucchini and simmer for 15-20 minutes until veggies are tender. While your curry is simmering you can prepare your toppings and rice.
  • Add spinach to the pan and simmer until spinach is wilted.
  • Serve over rice topped with sliced avocado, chopped cilantro and a squeeze of fresh lime.
  • Enjoy!

Notes

  • I think full fat coconut milk taste best however I have used lite and it does still work great.
  • I generally make this curry without any added heat so I can serve it to my son. You can add cayenne or fresh red pepper to spice this dish up. If you decide to use fresh pepper I would add it when you cook your garlic and onion. If you use cayenne you can add it in with the rest of the spices.
  • The vegetables in this dish are easily substitutable and you can use whatever you have on hand. I have used things like broccoli, carrots and potatoes in mine.
  • I love the flavor of jasmine rice and prefer to serve my curry with it however, I have used brown rice as well as quinoa and it tastes great with either.
  • Depending on where you shop the ounces in your coconut milk, chickpea and tomato cans may vary slightly. You just want them to all be about the same volume. 

Nutrition

Calories: 279kcalCarbohydrates: 25gProtein: 8gFat: 19gSaturated Fat: 11gSodium: 654mgPotassium: 646mgFiber: 8gSugar: 7gVitamin A: 1337IUVitamin C: 30mgCalcium: 98mgIron: 4mg
Tried this recipe?Tag @feeninforgreens and use #feeninforgreens

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