Easy Vegetarian Chickpea Curry
Chickpea Curry is an easy-to-make vegetarian dish the whole family will enjoy. It is hearty and flavorful and a great addition for adding a plant-based recipe to your weekly dinner meals.
This vibrant recipe combines nutrient-dense chickpeas with creamy coconut milk and the bold flavor of curry to create a hearty, comforting meal. Chickpeas are a great source of protein!
Whether you’re a vegetarian or simply looking to add more plant-based meals to your weekly dinner routine, this Easy Chickpea Curry recipe will quickly become a family favorite.
This recipe was inspired by my dear friend Jennifer, who has been a vegetarian for years. As someone who successfully incorporates meatless meals into family dinners, she encouraged me to introduce some vegetarian cuisine into my family dinners.
So whether you are trying to reduce your meat consumption or follow a more plant-based diet this curry recipe delivers on taste and nutrition!
What to serve curry dishes with?
Serve over healthy grains like rice, quinoa, whole-wheat pasta, or naan bread.
Options for making the best Chickpea Curry
- Adjust the Spice Level: If you like a bit more heat, add extra curry paste or a pinch of cayenne pepper, red pepper flakes, or a bit of curry powder.
- Vegetable additions: get creative with your veggies! Add tomatoes, bell peppers, broccoli, cauliflower, sweet potato, or even spinach!
- Make it Ahead: Great for those busy weekdays, this curry stores well in the fridge for 2-3 days. It also freezes well, so you can save leftovers for later.
- Add some toppings: a sprinkle of chopped peanuts, walnuts, or almonds add a nutritious crunch. Fresh cilantro, micro-greens or parsley make a tasty garnish.
Easy recipes that pack a ton of flavor
Whether its a tasty sauce or adding a bit of spice, these recipes are exceptionally flavorful!
Easy Vegetarian Chickpea Curry
Ingredients
- 1 tablespoon olive oil
- 1 cup onions chopped
- 1 1/2 tablespoon garlic minced
- 1 tablespoon fresh ginger minced
- 2 cups carrots julienned
- 1 can (19oz) chickpeas drained and rinsed
- 1 cup vegetable stock
- 1 can (14oz) coconut milk
- 2 tablespoons mild curry paste
- 1 tablespoon fish sauce
- 2 tablespoons fresh lime juice
- 1 1/2 cups frozen peas
- salt and pepper
- 1 tablespoon cornstarch
Instructions
- In large skillet, heat the olive oil.
- Add the onions and sauté until translucent.
- Toss in carrots, garlic and ginger. Cook for additional 3-4 minutes.
- Stir in the chickpeas, vegetable stock, coconut milk, curry paste, fish sauce and lime juice.
- Simmer over medium heat for about 15 minutes.
- Stir in the peas and cook for additional 5 minutes.
- Thicken the sauce by combining 1 tablespoon of cornstarch with 1 tablespoon of water. Slowly stir the slurry into curry and simmer for 10 minutes or until the sauce has thickened.
- Serve over rice, quinoa or pasta.
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Nutrition
This vegetarian recipe is a perfect example of how plant-based meals can be full of flavor and satisfying.Tried this recipe? Let me know how it turned out in the comments below or tag me on social media with your creation!
Hi Sean, I’m also not a vegetarian but my son’s girlfriend is so I’ve been doing a bunch of it the last while. Even my carnivore husband liked this recipe.