Description
A simple chickpea and vegetable curry made in one pot. This vegan recipe delivers rich flavor, creamy texture, and a nourishing healthy dinner perfect for busy nights.
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 carrot, diced
- 1 bell pepper, chopped
- 1 cup cauliflower florets
- 2 cans chickpeas, drained
- 1 can diced tomatoes
- 1 can coconut milk
- 1/2 cup vegetable broth
- 2 tsp curry powder
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp turmeric
- Salt and pepper
- Chili flakes (optional)
- Fresh cilantro
- Lemon juice
Instructions
1. Heat oil in a large pot and sauté onion until soft
2. Add garlic and ginger and cook until fragrant
3. Stir in spices and cook briefly to release flavor
4. Add vegetables and cook for 5 minutes
5. Pour in tomatoes and simmer
6. Add chickpeas, coconut milk, and broth
7. Simmer for 20 minutes until thick and tender
8. Mash some chickpeas for thicker texture if desired
9. Add spinach if using and cook until wilted
10. Finish with lemon juice and garnish with cilantro
Notes
- Let curry rest for deeper flavor
- Customize vegetables easily
- Store up to 4 days in fridge
- Freezes well for meal prep
- Add tofu or lentils for extra protein
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg