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Vegetables & Chickpea Coconut Curry

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 350
A flavorful and hearty vegan curry packed with vegetables, chickpeas, and coconut milk, perfect for a comforting meal.

Ingredients

Oil

  • 1.5 tablespoons oil (avocado oil)

Vegetables

  • 4-5 cloves garlic cloves (chopped)
  • 1.5 inch ginger (chopped)
  • 0.5 jalapeño jalapeño (chopped) (adjust to taste)
  • 1 medium red onion (chopped)
  • 14.5 oz diced tomatoes

Spices

  • 1 teaspoon coriander powder
  • 0.5 teaspoon cumin powder
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon turmeric
  • 0.75 teaspoon salt (adjust to taste)

Vegetables

  • 2 cups cauliflower florets
  • 1.25 cups sweet potatoes (diced) (from 1 medium sweet potato)
  • 15.5 oz canned chickpeas (drained)
  • 1.25 cups water
  • 13.5 oz coconut milk

Additional Vegetables

  • 1 red pepper sliced red pepper
  • 2 tablespoons cilantro (chopped)
  • 0.5 lime juice of lime
  • 0.25 teaspoon garam masala

Instructions 

  • Heat oil in a pot, then sauté garlic, ginger, jalapeño, and onion for 3 minutes.
  • Add diced tomatoes, cover, and cook for 4-5 minutes.
  • Stir in spices and cook for 1 minute, then add vegetables and chickpeas, coating well.
  • Add water and coconut milk, cover, and simmer for 10 minutes, stirring occasionally.
  • Remove lid, add sliced red pepper, cook for 5 minutes, then stir in cilantro, lime juice, and sprinkle garam masala.

Notes

This curry pairs beautifully with brown rice or jasmine rice for a complete meal.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: Indian
Keyword: Chickpeas, coconut, Vegetables