Easy Vegetable Curry With Chickpeas and Coconut Milk

This simple, tasty and Easy Vegetable Curry with Chickpeas and Coconut Milk is one of my weeknight favorites. The chickpeas are simmered with potatoes, sweet potatoes and carrots and coconut milk adds a creamy touch. Serve over a bed of rice or quinoa. A vegan, gluten-free, soy-free and nut-free recipe.

Wait until you taste this delicious and truly easy Vegetable Curry with Chickpeas. I promise you’ll be making it again and again.

I dreamed up this easy curry the other day with just half an hour to get dinner on the table. That’s right– that’s just how long it takes to make this, and if your knife skills are better than mine (which they probably are), it will take you even less time.

All you need to make this chickpea and vegetable curry with its addictive Indian flavors is chop up some veggies, and they can be any kind, really, as long as they are not veggies that take a day and a half to cook. I used carrots, sweet potatoes, potatoes, green peppers and green beans. In the end I stirred in some scallions because I love their raw, sharp bite in this sweet curry.

This is a really pretty curry to look at too — look at that rainbow of colors from fresh, delicious veggies. And those plump, tasty chickpeas. How could this dish get any better? I can eat it for breakfast, lunch and dinner.

This is a very child-friendly recipe too: the sweetness of the sweet potatoes is intoxicating in the sea of creamy coconut milk. And the crisp carrots along with the al dente green peppers make for a happy, vibrant mouthful.

Here are some tips on making this easy vegan vegetable curry your own:

• This easy veg curry is a truly versatile recipe: add cubes of tofu or tempeh for an extra protein boost.
• For the veggies, use cauliflower, broccoli, any squash — summer or winter — even eggplant or mushrooms, and peas. Greens like spinach, chard or watercress are great in this. And here’s a secret that will cut cooking time down even more: use frozen.
• Frozen veggies will do wonderfully in this curry, and imagine how easy your life will be if all that dinner involves is chopping up an onion, crushing some garlic, and then opening a bag of frozen veggies, a can of chickpeas, and another of coconut milk.
• Serve this veggie curry over some steaming hot rice or quinoa. You’ll be back for seconds for sure.

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More veg curry recipes:

Vegetable Korma

Navratan Korma

Slow Cooker Chana Masala

Kashmiri Dum Aloo

Mushroom Masala Curry

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Print Recipe

5 from 5 votes

Easy Vegetable Curry With Chickpeas

A delicious, creamy curry of vegetables and chickpeas in a sea of coconut milk.  Serve it atop a bed of basmati rice or quinoa. This is a gluten-free, child-friendly recipe that will have you coming back for more.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Dinner

Cuisine: American, Indian, Indian Vegan, Vegan

Servings: 8 servings

Calories: 214kcal

Author: Vaishali Honawar

Ingredients

• 1 medium onion, diced
• 4 cloves garlic, minced or crushed into a paste
• 1 large sweet potato, diced into 1/2-inch cubes (no need to peel)
• 2 medium yellow or red potatoes, diced into 1/2-inch cubes
• 1 large carrot, sliced into thin rounds
• 1 large green bell pepper, diced
• 2 cups of green beans, chopped
• 3 spring onions or scallions, green and white parts chopped
• 1 tsp coconut oil
• 4 pods of green cardamom, slightly crushed
• 1/4 tsp turmeric
• 1/2 cup coconut milk
• 1-2 cups of vegetable stock or plain water
• 1 14- oz can of chickpeas, drained and rinsed
• Juice of 1/2 lemon
• 2 tbsp minced coriander leaves for garnish
• 1 tbsp curry powder (or substitute with garam masala)
• 1/2 tsp cayenne pepper
• Salt to taste

Instructions

• Heat the oil. Add the cardamom and saute for a minute until the pods start to color slightly.
• Add the onions and saute over medium heat until they start to sweat and turn translucent. Add the turmeric, cayenne and garlic and stir-fry for 30 seconds.
• Add the sweet potatoes, potatoes, and carrots. Season with some salt and cover the pan. Turn the heat to low and let the vegetables cook about five minutes. If the vegetables start to stick, add some water.
• Now add the green beans and green peppers and 1/2 cup of water or vegetable stock. Cover again and cook five more minutes.
• Check to see if the potatoes and sweet potatoes are cooked. If they are not, continue to cook, covered, for a few more minutes.
• Stir in the chickpeas, curry powder and another cup of vegetable stock. Bring the mixture to a boil.
• Add the coconut milk and scallions and just let the curry heat through without coming to a boil. Turn off the heat.
• Stir in the lemon and coriander leaves and add more salt if needed.
• Serve hot with rice.

Nutrition

Calories: 214kcal | Carbohydrates: 35.4g | Protein: 7.7g | Fat: 5.9g | Fiber: 9.1g | Sugar: 8.5g | Vitamin C: 70% | Calcium: 9% | Iron: 18%

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