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Weeknight • Vegetarian

Weeknight Chickpea and Vegetable Curry

A vibrant and comforting vegetarian curry, packed with vegetables and tender chickpeas in a fragrant sauce.

Prep
15 min
Cook
20 min
Servings
4
Level
Weeknight
Weeknight Chickpea and Vegetable Curry

Craving a warm, flavorful meal that comes together quickly? This Weeknight Chickpea and Vegetable Curry is your answer! It’s a vibrant, hearty, and incredibly easy vegetarian dish bursting with aromatic spices, tender chickpeas, and a rainbow of fresh veggies. Perfect for a cozy night in, it's also excellent for meal prep, developing even more flavor overnight. Serve it over rice or with warm naan bread, and prepare for pure comfort!

Ingredients

Yield: 4 servings

Main

  • 1 tbsp coconut oil or olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated (or 1 tsp dried ginger)
  • 1 tbsp curry powder
  • 1 tsp ground cumin
  • 1/2 tsp turmeric powder
  • 1/4 tsp cayenne pepper (optional, for heat)
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1 head broccoli, cut into small florets
  • 1 red bell pepper, cored and chopped
  • 2-3 cups fresh spinach
  • Salt and freshly ground 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 chopped onion and cook until softened, about 5 minutes.

  2. Step 2

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

  3. Step 3

    Pour in the coconut milk and diced tomatoes (with juices). Add the rinsed and drained chickpeas, broccoli florets, and chopped red bell pepper. Bring to a gentle simmer.

  4. Step 4

    Reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until the vegetables are tender-crisp.

  5. Step 5

    Stir in the fresh spinach and cook until wilted, about 2-3 minutes. Season the curry with salt and freshly ground black pepper to taste.

  6. Step 6

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

Tips

  • Adjust the amount of cayenne pepper to your preferred level of spice.
  • Feel free to swap in other quick-cooking vegetables like snap peas, green beans, or cauliflower.
  • A squeeze of lime juice at the end can really brighten up the flavors.

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