Recipe courtesy of my wonderful boyfriend, Andrew. He makes this for us every week! It is quick, so delicious and makes a LOT of food for leftovers.

For the Curry paste: This brand is fantastic, but tends to be pretty spicy. You can find this at any Asian grocery store. You might have to try a few and experiment, but they aren’t too expensive. I like to play with Thai and Indian curry pastes.

Vegetables: I usually go with an onion, sweet potatoes, chickpeas, tomatoes, eggplant, cauliflower. I’d also recommend picking a few and experimenting. Stay away from veggies that can get soggy like zucchini or mushrooms. Remember that the chickpeas are packed with healthy nutrients and starches, so great for keeping you full. Grab some garnishes to throw on top like peanuts, green onions and cilantro.

You’ll want to cook the curry in something like this (I’m sure there are less-expensive versions). Cooking curry is kind of like a big soup, so you’ll need room for the liquid and veggies to all cook together. Just make sure it’s a pretty big saute pan with roomy sides.

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Plant-Based Chickpea Curry
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Prep Time 15 minutes
Cook Time 40 minutes
Passive Time 20 minutes
Servings
people
Ingredients
  • 1 thumb ginger, chopped finely
  • 2 cloves garlic, minced
  • 1 tablespoon curry paste thai or indian
  • 1-2 cans coconut milk
  • 1 white onion, chopped
  • 2 sweet potatoes, chopped
  • 1 head cauliflower, chopped
  • 1 can chickpeas
  • cilantro Optional Topping
  • peanuts Optional Topping
  • 2 cups cooked rice Optional to serve
Prep Time 15 minutes
Cook Time 40 minutes
Passive Time 20 minutes
Servings
people
Ingredients
  • 1 thumb ginger, chopped finely
  • 2 cloves garlic, minced
  • 1 tablespoon curry paste thai or indian
  • 1-2 cans coconut milk
  • 1 white onion, chopped
  • 2 sweet potatoes, chopped
  • 1 head cauliflower, chopped
  • 1 can chickpeas
  • cilantro Optional Topping
  • peanuts Optional Topping
  • 2 cups cooked rice Optional to serve
Votes: 0
Rating: 0
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Rate this recipe!
Instructions
  1. Heat a large skillet with deep sides. Once warm, add in a little water, garlic and ginger. Saute for a minute and add the chopped onions. Cook until the onions are translucent.
  2. Add the paste to the skillet and heat up for a minute. Then add in the coconut milk. Let the coconut milk and paste meld together. Then, add in your can of chickpeas, your chopped sweet potatoes, chopped tomatoes, cauliflower (or whatever other veggies you are using).
  3. Give it a little stir to coat all the veggies, bring to a simmer and put the lid on the pan. If there isn't enough liquid to coat all the veggies, add in a little water or more coconut milk. The veggies need liquid to cook, so that will be key.
  4. Let this simmer for about 30min, or until the sweet potatoes and other veggies are fork soft. You'll want to go over and stir once or twice during the 30 minutes just to make sure the cook is even.
  5. Once veggies are cooked, you're ready to serve! I recommend serving over brown rice or with a whole wheat naan. Optional to garnish with chopped peanuts and cilantro.