Vegetable and Chickpea Curry
A flavorful and hearty vegetarian curry that's easy to make and customize.
Nutrition per serving
Ingredients
- 1 tablespoon coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1/2 teaspoon cumin
- 1 (15 oz) can chickpeas, rinsed and drained
- 1 (15 oz) can diced tomatoes
- 1 (13.5 oz) can light coconut milk
- 2 cups mixed vegetables (e.g., broccoli, cauliflower, carrots, bell peppers)
- Salt and pepper to taste
- Cooked brown rice or quinoa for serving
Portion guidance
Serve approximately 1.5 cups of curry with 1/2 cup of brown rice or quinoa.
Step-by-step method
- 1
Heat coconut oil in a large pot or Dutch oven over medium heat.
- 2
Add onion and cook until softened (about 5 minutes).
- 3
Stir in garlic and ginger, cook for 1 minute more.
- 4
Add curry powder, turmeric, and cumin, stirring until fragrant.
- 5
Add chickpeas, diced tomatoes, light coconut milk, and mixed vegetables.
- 6
Bring to a simmer, then reduce heat and cook for 20-25 minutes, or until vegetables are tender.
- 7
Season with salt and pepper to taste.
- 8
Serve hot over brown rice or quinoa.
Smart substitutions
Swap
Chickpeas
Lentils or other beans
Swap
Mixed vegetables
Sweet potatoes, spinach, or peas
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
This recipe is for inspiration only and is not medical advice. Carbohydrate and nutrition values are estimates. Speak with a qualified healthcare professional or registered dietitian about your personal blood sugar and dietary needs.
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