Name: Chickpea Vegetable Curry
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 large yellow onion; 4 clove garlic; 1 tbsp fresh ginger; 2 tbsp vegetable oil; 1 tsp cumin seeds; 1 tsp coriander; 1 tsp turmeric; 2 tsp garam masala; 1 tsp red curry powder; 2 can canned chickpeas; 3 cup cauliflower florets; 1 large red bell pepper; 1 medium zucchini; 1 can canned coconut milk; 1 cup vegetable broth; 1 can canned diced tomatoes; 2 tbsp fresh lime juice; 1 bunch fresh cilantro; to taste kosher salt; to taste black pepper

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280 cal11g protein36g carbs10g fat610mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch35 min activeShortcut22 min active

Everyday 25nothing beyond the everyday cabinet

Same dinner, two honest roads — pick tonight's. Ingredients, steps, and your grocery list follow whichever you choose.

Chickpea Vegetable Curry

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Vegetarian22 minComfortable cook

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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yellow oniondiced1 medium

garlicminced2 cloves

vegetable oil1 tbsp

curry pastered or thai-style3 tbsp

canned chickpeasdrained and rinsed2 cans

cauliflower florets3 cups

red bell pepperdiced, any color1 large

zucchinidiced1 medium

canned coconut milk1 can

vegetable broth1 cup

canned diced tomatoes1 can

fresh lime juice2 tbsp

fresh cilantroGarnishchopped1 bunch

kosher saltto taste

black pepperto taste

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Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Heat vegetable oil in a large pot over medium heat. Sauté diced onion for 2–3 minutes until softened.

2Stir in minced garlic and curry paste, cooking for 1 minute to release the aromatics.

3Add drained chickpeas, cauliflower, red pepper, and zucchini. Stir to combine with the curry paste.

4Pour in coconut milk, vegetable broth, and canned diced tomatoes. Bring to a simmer.

5Simmer for 12–15 minutes until the vegetables are tender.

6Finish with lime juice, taste for salt and pepper, and garnish with fresh cilantro.

7Serve with steamed rice or naan.