For the Curry paste: This is an important piece. This brand is fantastic and the one we use, but tends to be pretty spicy so use less up front and maybe increase it with the next time you use it. We use a full can of this but it is REALLY spicy that way. You can find this at any Asian grocery store. You might have to try a few different brands and experiment with what you like, but they aren’t too expensive. I like to play with Thai and Indian curry pastes. Simply Asia Thai Kitchen red curry paste is very very mild with almost no flavor we’ve found. If you’re using that, I’d increase the curry paste amount a lot in the recipe below.

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.

Print Recipe
Chickpea Curry
Votes: 1
Rating: 5
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Course Lunch/ Dinner
Prep Time 15 minutes
Cook Time 40 minutes
Passive Time 20 minutes
Servings
people
Ingredients
  • 1 thumb ginger chopped finely
  • 2 cloves garlic minced
  • 3 Tbsp curry paste see notes above about curry paste
  • 1 cans coconut milk can add 2 to make creamier
  • 1 white onion(s) chopped
  • 2 sweet potatoes chopped
  • 1 head cauliflower chopped
  • 1 can diced tomatoes or 1 cup diced tomatoes
  • 1 can chickpeas
  • cilantro Optional Topping
  • peanuts Optional Topping
  • 2 cups cooked rice Optional to serve
Course Lunch/ Dinner
Prep Time 15 minutes
Cook Time 40 minutes
Passive Time 20 minutes
Servings
people
Ingredients
  • 1 thumb ginger chopped finely
  • 2 cloves garlic minced
  • 3 Tbsp curry paste see notes above about curry paste
  • 1 cans coconut milk can add 2 to make creamier
  • 1 white onion(s) chopped
  • 2 sweet potatoes chopped
  • 1 head cauliflower chopped
  • 1 can diced tomatoes or 1 cup diced tomatoes
  • 1 can chickpeas
  • cilantro Optional Topping
  • peanuts Optional Topping
  • 2 cups cooked rice Optional to serve
Votes: 1
Rating: 5
You:
Rate this recipe!
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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, 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.

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