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Bowl of chickpea and vegetable coconut curry with red peppers, carrots, snap peas, and lime wedge

Chickpea and Vegetable Coconut Curry

A hearty and flavorful curry made with chickpeas, vegetables, and creamy coconut milk. Perfect for a quick and nutritious meal.
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Temps de préparation 15 minutes
Temps de cuisson 25 minutes
Temps total 40 minutes
Portions: 4 servings
Type de plat: Dinner
Cuisine: Indian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingrédients
  

For the Curry
  • 1 tbsp coconut oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 tbsp ginger grated
  • 1 tbsp curry powder
  • 1 tsp turmeric
  • 1 can chickpeas drained and rinsed
  • 1 can coconut milk full-fat
  • 1 cup vegetable broth
  • 2 cups mixed vegetables e.g., bell peppers, carrots, spinach
  • salt and pepper to taste
For Serving
  • cooked rice
  • fresh cilantro chopped
  • lime wedges

Equipment

  • Large skillet or pot
  • Wooden spoon

Method
 

  1. Heat coconut oil in a large skillet or pot over medium heat. Add the onion and sauté until translucent, about 3-4 minutes.
  2. Add garlic, ginger, curry powder, and turmeric. Stir for 1 minute until fragrant.
  3. Add chickpeas, coconut milk, vegetable broth, and mixed vegetables. Stir well to combine.
  4. Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened.
  5. Season with salt and pepper to taste.
  6. Serve over cooked rice, garnished with fresh cilantro and lime wedges.

Nutrition

Calories: 320kcalCarbohydrates: 35gProtéines: 10gFat: 18gLipides saturés: 14gSodium: 400mgPotassium: 500mgFibre: 8gSucre: 6gVitamine A: 50IUVitamine C: 30mgCalcium: 80mgFer: 4mg

Notes

For extra heat, add a pinch of red pepper flakes or a diced chili pepper with the spices.

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