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A vibrant curry with chickpeas, green peas, and thinly sliced carrots, topped with black pepper and sliced green onions, served in a rustic ceramic bowl.

Easy Vegetarian Chickpea Curry

Course: Dinner, Lunch, Vegetarian
Cuisine: American, Indian
Keyword: chickpea curry
Cook Time: 40 minutes
Total Time: 40 minutes
Servings: 4
Calories: 147kcal
Author: Laureen King
Chickpea Curry ia an easy-to make plant-based dish your family will love!
Print Recipe

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.

Video

Nutrition

Calories: 147kcal | Carbohydrates: 23g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 638mg | Potassium: 438mg | Fiber: 6g | Sugar: 9g | Vitamin A: 12420IU | Vitamin C: 32mg | Calcium: 63mg | Iron: 1mg