Go Back
Chickpeas, also known as garbanzo beans, are a powerhouse of nutrition. They are rich in protein, fiber, and essential vitamins and minerals, making them an excellent choice for those seeking to maintain a balanced diet or reduce meat consumption. With their low glycemic index, chickpeas help to stabilize blood sugar levels and keep you feeling full longer.

Creamy Chickpea Veggie Curry

Discover the comforting warmth of creamy chickpea veggie curry, a delicious plant-based dish bursting with flavor. Packed with nutritious chickpeas and vibrant vegetables, this versatile recipe is easy to customize based on your preferences. With a creamy coconut milk base, aromatic spices, and a myriad of health benefits, it’s perfect for any occasion. Serve it with rice or naan for a satisfying meal that’s both hearty and wholesome. Explore the joys of meat-free cooking today!
Print Recipe Pin Recipe

Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

1 medium onion, finely chopped

3 cloves garlic, minced

1-inch piece of ginger, grated

1 medium carrot, diced

1 red bell pepper, diced

1 zucchini, diced

1 cup of spinach, fresh

1 can (14 oz) coconut milk

2 tbsp curry powder

1 tsp cumin

1 tsp turmeric

1/2 tsp chili powder (adjust to taste)

2 tbsp olive oil

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Cooked rice or naan (for serving)

Instructions
 

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

    Stir in the minced garlic and grated ginger, and cook for an additional 1-2 minutes until fragrant.

      Add the diced carrot, red bell pepper, and zucchini to the pot. Sauté for about 5-7 minutes, or until the vegetables are slightly tender.

        Sprinkle in the curry powder, cumin, turmeric, and chili powder. Stir well to coat the vegetables, and cook for another 2 minutes to bloom the spices.

          Pour in the drained chickpeas and coconut milk, and stir to combine. Bring the mixture to a gentle simmer.

            Reduce the heat to low and let the curry cook for about 15 minutes, stirring occasionally, until the veggies are tender and the sauce has thickened. Season with salt and pepper to taste.

              Just before serving, add the fresh spinach and cook until wilted (about 2-3 minutes).

                Serve the creamy chickpea veggie curry hot over cooked rice or with naan. Garnish with chopped cilantro.

                  Prep Time: 15 mins | Total Time: 35 mins | Servings: 4