I Need a Recipe

Easy • Vegetarian

Quick Chickpea and Vegetable Curry

A vibrant, flavorful, and incredibly quick vegetarian curry packed with wholesome ingredients.

Prep
10 min
Cook
20 min
Servings
4
Level
Easy
Quick Chickpea and Vegetable Curry

Craving a warm hug in a bowl that's ready in a flash? This Quick Chickpea and Vegetable Curry delivers! It's a vibrant, aromatic, and incredibly satisfying vegetarian meal that bursts with flavor without requiring hours in the kitchen. Packed with healthy ingredients, it’s the perfect weeknight escape to deliciousness.

Ingredients

Yield: 4 servings

Main

  • 1 tbsp coconut oil or olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp grated fresh ginger (or 1 tsp ground ginger)
  • 1 tbsp curry powder
  • 1 tsp ground cumin
  • ½ tsp ground turmeric
  • ¼ tsp red pepper flakes (optional, for heat)
  • 1 (13.5-oz) can full-fat coconut milk
  • 1 (15-oz) can diced tomatoes, undrained
  • 1 (15-oz) can chickpeas, rinsed and drained
  • 1 cup vegetable broth
  • 1 cup chopped cauliflower florets
  • 1 cup chopped bell pepper (any color)
  • 2 large handfuls fresh spinach
  • Salt and black pepper to taste
  • Fresh cilantro, chopped, for garnish (optional)
  • Cooked rice or naan bread, for serving

Preparation

  1. Step 1

    Heat coconut oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes.

  2. Step 2

    Stir in minced garlic, grated ginger, curry powder, cumin, turmeric, and red pepper flakes (if using). Cook for 1 minute, stirring constantly, until fragrant.

  3. Step 3

    Pour in coconut milk, diced tomatoes (with juice), rinsed chickpeas, and vegetable broth. Stir to combine, scraping up any browned bits from the bottom of the pot.

  4. Step 4

    Add cauliflower florets and bell pepper. Bring the curry to a simmer, then reduce heat to medium-low, cover, and cook for 10-12 minutes, or until vegetables are tender.

  5. Step 5

    Stir in fresh spinach and cook for 2-3 minutes, or until wilted. Taste and season with salt and black pepper as needed.

  6. Step 6

    Serve hot over cooked rice or with warm naan bread, garnished with fresh cilantro if desired.

Tips

  • Adjust the amount of red pepper flakes to your preferred spice level.
  • Any quick-cooking vegetables can be added, such as snap peas, green beans, or zucchini.
  • For a creamier texture, use an immersion blender to blend a portion of the curry before adding the spinach.

More recipes you'll love

Creamy Tomato Chickpea Curry
Weeknight•35 min
Creamy Tomato Chickpea Curry

A rich and fragrant vegetarian curry packed with chickpeas and tomatoes in a luscious, spiced coconut sauce.

Black Bean and Corn Quesadillas
Easy•20 min
Black Bean and Corn Quesadillas

Flavorful black beans and sweet corn are layered with melty cheese in crispy tortillas for a quick, satisfying meal.