Chickpea Vegetable Curry

 This chickpea vegetable curry is hearty, colorful, and easy to adapt. Canned chickpeas make it fast, while coconut milk and warm spices turn everyday vegetables into a comforting dinner.

Recipe Snapshot

• Prep time: 15 minutes
• Cook time: 25 minutes
• Serves: 4
• Best for: vegetarian dinners, leftovers, freezer meals

Ingredients

• 1 tablespoon oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon curry powder
• 1 can chickpeas, drained
• 1 can coconut milk
• 1 cup diced tomatoes
• 2 cups mixed vegetables
• 1 tablespoon lime juice
• Cooked rice, for serving

Method

1. Heat oil in a pot over medium heat. Cook onion until softened.
2. Add garlic and curry powder. Stir for 30 seconds.
3. Add chickpeas, coconut milk, tomatoes, and vegetables.
4. Simmer for 20 to 25 minutes, until the vegetables are tender.
5. Season with lime juice, salt, and pepper. Serve with rice.

Kitchen Notes

Cauliflower, sweet potato, peas, spinach, and bell pepper all work well here. The curry thickens as it rests, making leftovers even better the next day.

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