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Easy Vegetable Curry in large blue and white dutch oven with ladle.
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5 from 209 votes

Easy Vegetable Curry

This simple, tasty and easy Vegetable Curry with chickpeas and coconut milk is a weeknight, one-pot favorite that cooks up in under 30 minutes. Chickpeas are simmered with veggies like potatoes, sweet potatoes and carrots, and flavored with spices like cardamom and curry powder. Coconut milk adds a creamy and delicious finishing touch. A vegan, gluten-free, soy-free and nut-free recipe.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: gluten-free, Indian, Indian Vegan, Indian Vegetarian, nut-free, Soy-free, Vegan
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8 servings
Calories: 272kcal

Equipment

Ingredients

  • 1 teaspoon coconut oil
  • 4 green cardamom pods (slightly crushed)
  • 1 medium yellow onion diced
  • ½ teaspoon turmeric
  • ½ to 1 teaspoon cayenne (use more or less based on your preference)
  • 1 tablespoon ginger garlic paste
  • 2 medium sweet potatoes (diced into ½-inch cubes)
  • 2 medium potatoes (yellow or red is fine, diced into ½-inch cubes)
  • 1 large carrot (sliced into thin rounds)
  • 1 large green bell pepper (diced)
  • 2 cups green beans (chopped)
  • cups vegetable stock (or water)
  • 14 oz chickpeas (canned or cooked from scratch. Drain thoroughly before adding)
  • tablespoon curry powder (or substitute with garam masala. It will produce a slightly different flavor but works just as well)
  • 14 oz coconut milk (one can, stirred)
  • 3 scallions (green and white parts chopped, optional)
  • 2 tablespoons lemon juice
  • 2 tablespoons cilantro (chopped, for garnish)
  • Salt to taste

For serving

Instructions

  • Heat the oil. Add the onions followed by the cardamom pods and saute over medium heat until the onions start to sweat and turn translucent.
  • Add the turmeric, cayenne and ginger garlic paste 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 veggies start to stick, add some water.
  • Now add the green beans and green peppers and ½ cup of water or vegetable stock. Cover again and cook five more minutes.
  • Check to see if the potatoes and sweet potatoes are cooked and fork-tender. 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, if using, and just let the curry heat through.
  • Stir in the lemon and cilantro and add more salt if needed. Serve hot.

Video

Notes

  • Add cubes of tofu or tempeh to this veg curry for an extra protein boost.
  • The vegetables can be any kind, really, as long as they are veggies that cook fairly quickly. I used carrots, sweet potatoes, potatoes, green peppers and green beans. Here are some other veggies you can use: cauliflower, broccoli, any squash -- summer or winter -- like butternut or acorn squash, zucchini or yellow squash, or pumpkin, mushrooms, peas, greens like spinach, chard or watercress.
  • You can even use frozen veggies, and imagine how easy your life will be if all you have to do to get a delicious dinner ready is to chop an onion and then open a bag of frozen veggies, a can of chickpeas, and another of coconut milk. I would use a bag of stir fry veggies or peas and carrots, or chopped spinach.
  • Sub the curry powder with garam masala, if that's what you have. Or stir in a couple of tablespoons of Thai curry paste, red or yellow, for the flavor base (in that case, you probably will need less or no cayenne). 
  • Serve rice, plain or dressed up, with this curry. I wouldn't serve it with an Indian bread of any kind, like a naan, because a veg curry with coconut milk is more like a stew and naans need something thicker and spicier to hold on to because they're densely textured. If you absolutely want to eat it with bread, serve it with some French or Italian bread which has a crumb that's porous enough to absorb the curry.

Nutrition

Calories: 272kcal | Carbohydrates: 37g | Protein: 7g | Fat: 13g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 366mg | Potassium: 796mg | Fiber: 8g | Sugar: 6g | Vitamin A: 10003IU | Vitamin C: 37mg | Calcium: 85mg | Iron: 4mg