Quick and tasty while healthy and full of flavor, this one pot chickpea curry is definitely a recipe you and your family should try!
Enter a new Meatless Monday favorite, chickpea curry. This one pot wonder is so good it makes me want to come back for more! You might also be interested to know that this particular curry dish is apparently a vegan one as well, if that’s your thing.
Here’s what I love about this dish – it’s full of vegetables and flavor. Chickpeas (you might see them labeled as garbanzo beans) are not veggies at all and not even really very bean-like, but they are part of the legume family. The great thing about chickpeas is that that are chock full of protein and fiber and are said to be one of the healthiest things you can eat. We, of course, love them in hummus, but they are also delicious thrown into a soup or added to salads. Aside from the chickpeas, cauliflower, carrots, potatoes, and peas are added to the mix. 
All super inexpensive ingredients.
It’s really just a matter of sautéing the ingredients together with a few flavor enhancers before simmering to make this meal completely drool worthy. This is one of those “make your own” take out dinners that is really good. Plus, if you’ve got kids, it gets them not only eating some vegetables, but also eating a meal they may not have had the option to try yet.
Or maybe…you yourself haven’t had the option of trying it before either! What are you waiting for?
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- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
This one-pot chickpea curry is a flavorful, vegan dish packed with vegetables and spices, perfect for a quick and healthy meal.
Ingredients
- 1 tbsp coconut oil
- 1 medium sweet yellow onion (thinly diced (about 1 cup))
- 1 tbsp fresh ginger (minced)
- 4 cloves garlic (minced)
- 2 tbsp curry powder
- 1/8-1/4 tsp cayenne pepper
- 2 1/2 cups vegetable broth
- 2 tbsp tamari
- 2 tbsp pure maple syrup
- 2 tbsp tomato paste
- 3/4 lb yukon gold potatoes cut into 3/4 in. pieces
- 2 lage carrots (sliced diagonally 1/4 in. thick)
- 4 cups large cauliflower florets
- 1 15 oz can chickpeas rinsed and drained
- 1 cup from 13.5 ounce can coconut milk
- 1/4 cup fresh cilantro (finely chopped, plus more for topping)
- 1/2 cup frozen peas
- Salt to taste
Instructions
- Melt the coconut oil in a heavy 4-quart pot over medium heat.
- Add the diced onion and sauté until lightly browned, about 5-7 minutes.
- Stir in the minced ginger and garlic, and sauté until fragrant, about 30 seconds.
- Add the curry powder and cayenne pepper, and stir for another 30 seconds to bloom the spices.
- Pour in the vegetable broth and bring to a simmer.
- Add the chickpeas, cauliflower, carrots, and potatoes to the pot. Stir to combine.
- Cover and simmer for 20-25 minutes, or until the vegetables are tender.
- Stir in the frozen peas and cook for an additional 5 minutes.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving, if desired.
Notes
This curry is a great way to introduce more vegetables into your diet. It can be stored in the refrigerator for up to 3 days. Feel free to adjust the cayenne pepper to your spice preference. Serve with rice or naan for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8 grams
- Sodium: 600 mg
- Fat: 10 grams
- Carbohydrates: 45 grams
- Fiber: 10 grams
- Protein: 12 grams
- Cholesterol: 0 mg
Frequently Asked Questions
Can I use canned chickpeas for this curry?
Yes, canned chickpeas work perfectly for this recipe; just be sure to rinse and drain them before adding to the pot.
What type of potatoes should I use in the chickpea curry?
You can use any type of potatoes, but waxy potatoes like Yukon Gold will hold their shape better during cooking.
How can I adjust the spice level in the curry?
To adjust the spice level, you can add more or less curry powder or include fresh chili peppers to taste during the sautéing step.
