Go Back
+ servings
Closeup of vegetable curry in a wok with mixed veggies and cilantro
Print Recipe
5 from 114 votes

Vegetable Curry recipe

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 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner
Cuisine: gluten-free, Indian, Indian Vegan, Indian Vegetarian, nut-free, Soy-free, Vegan
Servings: 8 servings
Calories: 254kcal


  • Large saucepan or wok


  • 1 tsp coconut oil
  • 4 pods green cardamom (slightly crushed)
  • 1 medium onion diced
  • ½ tsp turmeric
  • ½ to 1 tsp cayenne (use more or less based on your preference)
  • 4 cloves garlic (minced or crushed into a paste)
  • 1 tsp ginger (crushed into a paste)
  • 1 large sweet potato (diced into ½-inch cubes, no need to peel)
  • 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)
  • 1-2 cups vegetable stock (or water)
  • 14 oz chickpeas (canned or cooked from scratch. Drain thoroughly)
  • 1-2 tbsp curry powder (or substitute with garam masala. It will produce a slightly different flavor but works just as well)
  • 14 oz full fat coconut milk (one can, stirred)
  • 3 scallions (green and white parts chopped)
  • Juice of 1 lemon
  • 2 tbsp cilantro (chopped, for garnish)
  • Salt to taste


  • 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, garlic and ginger 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 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. 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.
  • Stir in the lemon and cilantro and add more salt if needed.
  • Serve hot.


Calories: 254kcal | Carbohydrates: 31g | Protein: 7g | Fat: 13g | Saturated Fat: 10g | Potassium: 581mg | Fiber: 7g | Sugar: 7g | Vitamin A: 7981IU | Vitamin C: 25mg | Calcium: 78mg | Iron: 4mg