Chickpea and Vegetable Curry Recipe

Chickpea and Vegetable Curry Recipe

How To Make Chickpea and Vegetable Curry

A flavorful and healthy vegan curry packed with protein and vegetables that’s perfect for a cozy weeknight dinner.

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes



  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon grated ginger
  • 2 cups chopped vegetables (such as zucchini, bell peppers, and carrots)
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 cans chickpeas, drained and rinsed
  • 1 can diced tomatoes
  • 1 cup vegetable broth
  • Salt and pepper, to taste
  • Fresh cilantro, for serving


  1. Heat the oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté until onions are translucent.

  2. Add the chopped vegetables and sauté for another 5-7 minutes until slightly softened.

  3. Add garam masala, cumin, turmeric, coriander, paprika, and cayenne pepper (if using). Stir to combine and cook for 1-2 minutes.

  4. Add chickpeas, diced tomatoes, and vegetable broth. Stir to combine and bring to a boil.

  5. Reduce heat to low and let simmer for 15-20 minutes until vegetables are tender and flavors have melded together.

  6. Serve hot with rice or naan bread and top with fresh cilantro.


  • Calories : 328kcal
  • Total Fat : 8g
  • Saturated Fat : 1g
  • Cholesterol : 0mg
  • Sodium : 839mg
  • Total Carbohydrates : 53g
  • Dietary Fiber : 15g
  • Sugar : 13g
  • Protein : 14g
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