Chickpea and Veg Curry Recipe Easy and Delicious Meals

Welcome to a delightful journey of flavors with our Chickpea and Veg Curry recipe! This wholesome and vibrant dish brings together the hearty goodness of chickpeas and an array of fresh vegetables simmered in a rich, aromatic curry sauce.

Whether you’re a seasoned curry lover or new to plant-based meals, this recipe is bound to become a staple in your kitchen. With its perfect balance of spices, creamy texture, and nutritious ingredients, it’s ideal for a comforting weeknight dinner or meal prepping for busy days ahead.

This curry is not only delicious but also incredibly easy to make, requiring minimal prep and pantry staples you probably already have. Plus, it’s vegan and gluten-free, making it a versatile option for various dietary needs.

Get ready to fill your home with the enticing scent of cumin, coriander, and turmeric while crafting a dish that’s both satisfying and nourishing.

Why You’ll Love This Recipe

This Chickpea and Veg Curry recipe stands out for several reasons. First, it’s packed with plant-based protein and fiber, helping you stay full and energized.

The combination of chickpeas with colorful vegetables ensures a nutrient-rich meal that supports a healthy lifestyle.

Secondly, it’s incredibly flexible — you can swap vegetables based on what’s in season or what you have on hand. Plus, the spices can be adjusted to suit your taste, whether you prefer a mild curry or one with a bit more heat.

Finally, it’s a one-pot wonder, meaning less cleanup and more time to enjoy your delicious meal. This recipe also reheats beautifully, making it perfect for leftovers!

Ingredients

• 2 tablespoons vegetable oil (such as canola or coconut oil)
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon cumin seeds
• 1 tablespoon ground coriander
• 1 tablespoon garam masala
• 1 teaspoon turmeric powder
• 1/2 teaspoon chili powder (adjust to taste)
• 2 medium carrots, diced
• 1 red bell pepper, chopped
• 1 cup green beans, trimmed and cut into pieces
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup coconut milk
• Salt to taste
• Fresh cilantro for garnish
• 1 lime, cut into wedges (optional)

Equipment

• Large deep skillet or saucepan
• Cutting board
• Sharp knife
• Wooden spoon or spatula
• Measuring spoons and cups
• Can opener

Instructions

1. Heat the oil: Place your skillet or saucepan over medium heat and add the vegetable oil. Once hot, add the cumin seeds and let them sizzle for about 30 seconds to release their flavor.
2. Sauté onions, garlic, and ginger: Add the chopped onion to the pan and cook until soft and translucent, about 5-7 minutes. Stir in the minced garlic and grated ginger and cook for another 1-2 minutes until fragrant.
3. Add spices: Sprinkle in the ground coriander, garam masala, turmeric, and chili powder. Stir continuously for about 1 minute to toast the spices, enhancing their aroma.
4. Add vegetables: Toss in the diced carrots, bell pepper, and green beans. Stir well to coat the veggies in the spice mixture, cooking for about 5 minutes until they start to soften.
5. Incorporate tomatoes and chickpeas: Pour in the canned diced tomatoes along with their juice and add the chickpeas. Stir everything together and bring to a gentle simmer.
6. Simmer with coconut milk: Pour in the coconut milk, stir, and reduce the heat to low. Cover the pan and let it simmer gently for 15-20 minutes, allowing the flavors to meld and the vegetables to become tender.
7. Season and finish: Taste the curry and add salt as needed. If you like a bit of tang, squeeze in some fresh lime juice just before serving.
8. Garnish and serve: Sprinkle freshly chopped cilantro over the curry and serve warm with your choice of rice, naan, or flatbread.

Tips & Variations

Tip: For an extra depth of flavor, try roasting your vegetables before adding them to the curry. It adds a lovely caramelized note that pairs beautifully with the spices.

Variation: Swap chickpeas for lentils or add diced potatoes for a heartier texture. You can also add a handful of spinach or kale towards the end of cooking for a boost of greens.

For a creamier curry, stir in a spoonful of plain yogurt or cashew cream just before serving.

Nutrition Facts

Serving Suggestions

This chickpea and veg curry pairs wonderfully with fluffy basmati rice or fragrant jasmine rice. For a lighter option, serve with warm whole wheat naan or pita bread to soak up the flavorful sauce.

Consider adding a side of cooling cucumber raita or a fresh mixed green salad to balance the spices. If you’re looking for a complete meal, try pairing with roasted potatoes or a simple lentil dal.

For more hearty and comforting recipes, check out our Thelma Sanders Squash Recipe or give your protein fix a twist with our Bariatric Meatloaf Recipe. If you like a bit of tangy spice on the side, our Pickled Cherry Pepper Recipe is a fantastic accompaniment.

Conclusion

This Chickpea and Veg Curry is a perfect blend of comfort, nutrition, and vibrant flavors all in one pot. Its versatility makes it an excellent choice for both novice and experienced cooks looking to enjoy a wholesome meal without the fuss.

The hearty chickpeas combined with fresh vegetables and a well-balanced spice mix create a wholesome dish that satisfies both the palate and the body.

Whether you’re cooking for yourself, family, or friends, this curry is sure to impress with its rich aroma and comforting warmth. Plus, it reheats beautifully, making it ideal for meal prep or leftovers.

Give this recipe a try and add a new favorite to your culinary repertoire—you won’t be disappointed!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Chickpea and Veg Curry”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty and flavorful chickpea curry loaded with fresh vegetables and aromatic spices. Perfect for a quick, nutritious meal.”, “prepTime”: “PT15M”, “cookTime”: “PT30M”, “totalTime”: “PT45M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“2 tablespoons vegetable oil”, “1 large onion, chopped”, “3 garlic cloves, minced”, “1 tablespoon grated ginger”, “2 teaspoons curry powder”, “1 teaspoon ground cumin”, “1 teaspoon turmeric”, “1 can (400g) diced tomatoes”, “1 can (400g) chickpeas, drained and rinsed”, “2 cups mixed vegetables (carrots, bell peppers, peas)”, “1 cup coconut milk”, “Salt to taste”, “Fresh cilantro for garnish”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat oil in a large pan over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add onion, garlic, and ginger; saut\u00e9 until soft.”}, {“@type”: “HowToStep”, “text”: “Stir in curry powder, cumin, and turmeric; cook for 1 minute.”}, {“@type”: “HowToStep”, “text”: “Add diced tomatoes and cook for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Add chickpeas and mixed vegetables; stir well.”}, {“@type”: “HowToStep”, “text”: “Pour in coconut milk, bring to a simmer.”}, {“@type”: “HowToStep”, “text”: “Cook for 15 minutes until vegetables are tender.”}, {“@type”: “HowToStep”, “text”: “Season with salt and garnish with cilantro before serving.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “12 g”, “fatContent”: “14 g”, “carbohydrateContent”: “38 g”}}