Vegetable Chickpea Coconut Curry – Vegetables mixed with Indian curry spices, garlic, ginger and chickpeas finished with creamy coconut milk. A healthy Vegetable chickpea curry recipe you need to make ASAP! With a Slow-cooker option! Vegan and Gluten-Free!
Vegetable Chickpea Coconut Curry is a recipe that actually spoke to me this week. I know that sounds silly but trust me I am not crazy. I may feel crazy sometimes but don’t we all? What I mean is I had a craving for a curry mixed with veggies kind of dish with Indian inspired ingredients. Sometimes you just want some vegan comfort food. Am I right? I kept seeing all of these beautiful “curry” recipes all over the place so I literally HAD to come up with my own healthy curry with chickpeas type of recipe. See, it was just speaking to me like when you really just NEED something. I guess it was more of a craving but you get my point right? My version is simple yet so good! Plus it was EASY.
I included veggies mixed with curry Indian spices, garlic, ginger and coconut milk with protein-packed chickpeas. Just the perfect blend of Indian spices that bring incredible flavor to this dish. Yummy!!! I added a nice serving or tri-color quinoa on top and it just made the perfect healthy meal. Plus it stores great as well so it works for a good meal prep recipe. Score!!!!
Check out this Pesto Quinoa with Roasted Veggies recipe for tips on how to cook perfect quinoa every time!
So what is traditional Indian curry anyway?
Traditional Indian curry recipes typically consist of a variety of dishes originating in the Indian subcontinent that use a complex combination of Indian spices or herbs, usually including curry powder or paste, ground turmeric, cumin, coriander, ginger, and fresh or dried chilies. Theses dishes are usually meatless but there are a lot of recipes I have seen for chicken curry as well. Obviously I opted for a veggie + Chickpea kind of curry dish since I don’t eat meat.
How to make this healthy delicious Vegetable Chickpea Coconut Curry
- Prep the veggies – Chop them up! You can do this before-hand and have them ready to go for an even quicker cook to table time.
- Cook the veggies – A step that will bring out all of their flavor and just make this dish shine.
- Add in the chickpeas, vegetable broth, coconut milk and Indian spices – I used the same spice blend in my Amazing Vegetable Samosas. Delish!
- Bring to a boil and then simmer
- Top with cooked quinoa or rice and serve!
How easy is that? The addition of the Coconut Milk gives this healthy Vegetable Chickpea Coconut Curry dish a nice creamy finish without the dairy. Simply so good!
Can you use curry paste in place of the curry powder?
Of course! I have actually used both red and yellow curry paste in place of the curry powder and it came out equally delicious.
If you love “curry flavored” anything than you have to check out this Curry Egg Salad Recipe from Foodie Crush. It has it going on for sure!
Does this store well and how can you incorporate it into a meal-prep recipe?
This recipe is actually PERFECT for meal prep and it stores very well. I stored the Vegetable Chickpea Coconut Curry in an airtight container and the quinoa separately and when I was ready to eat it I just portioned out about 1 cup of the vegetable curry with about 1/4 cup of the quinoa and heated it up in the microwave. It was REALLY GOOD!
Can you make this in the Slow Cooker/Crockpot?
Why yes you can! You will want to sauté the onions and garlic first and then add everything to the crockpot and cook on low for 8 hours or high for 4 hours. The perfect meal to set it and forget it while you are out playing with your kiddos.
Check out some of my other Chickpea Recipes
- 1 tablespoon coconut oil
- 1 small onion, diced
- 3 cloves of garlic, minced
- 2 cups frozen mixed vegetables, thawed
- 2 cups chopped cauliflower
- 1 15 oz can chickpeas, drained and rinsed
- 2 tablespoon yellow curry powder or yellow curry paste
- 1 tablespoon turmeric
- 1 tablespoon garam masala
- 1 tablespoon ground ginger or ginger paste
- 1 tablespoon dried basil
- 2 cups vegetable stock
- 1 15 oz can full-fat coconut milk
- Juice of 1 lemon
- Salt and pepper
- 1.5 cups cooked quinoa or rice
- Heat up a large pan to medium-high heat with the coconut oil.
- Toss in the diced onion with a sprinkle of salt and pepper and sauté until translucent and a little brown
- Add in the minced garlic and cook for 1-2 more minutes.
- Add in the mixed veggies, cauliflower and chickpeas and stir to coat everything in the onions, garlic and oil. Cook for 3 minutes.
- Sprinkle in the spices (curry powder, turmeric, garam masala, ginger, basil) and cook for 1-2 minutes, tossing everything together.
- Pour in the vegetable stock and coconut milk along with some salt and pepper and stir everything together.
- Cover and bring to a boil, reduce to simmer and cook for 30 minutes, stirring occasionally.
- Drizzle in the fresh lemon juice, ladle into bowls and serve with the quinoa or rice. ENJOY!!!!
To store: Store the Vegetable curry in an airtight container separate from the quinoa or rice. Stores for up to 4 days.
To reheat: Portion some of the vegetable curry into a bowl along with some of the quinoa or rice and cook for 1-2 minutes in the microwave.
Slow-cooker option: Follow steps 1-3, then add everything except the lemon juice to the slow-cooker and stir. Cook on LOW for 8 hours or on HIGH for 4 hours. Once it's done cooking, add the fresh lemon juice and more salt if needed. Enjoy!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 220 Total Fat: 12g Saturated Fat: 2g Unsaturated Fat: 10g Cholesterol: 4mg Sodium: 233mg Carbohydrates: 27g Fiber: 11g Sugar: 3g Protein: 12g