Chickpea curry that is loaded with vegetables is easy healthy (vegan + gluten free) weeknight dinner you will not bother having every single day. A curry that you can use to clean out your fridge the next time you find yourself stumped with odds and ends.
Recipe originally posted in 2016, re-posting it. No I wouldn’t dare to change the recipe, it’s just perfect!
This vegan chickpea curry recipe is loaded with vegetables -spinach, broccoli and potatoes along with chickpeas. It’s coconut-y, creamy well balanced, I bet it’s going to be your best family dinner.
Curry is the most essential part of our family. This chickpea curry is made to suit your palate and convince.
The best part of any curry is they are very forgiving. You can use whatever vegetables/meat you have or prefer and even add different proportions of the masala/spices, and you will still end up with a good tasting meal.
Can I Make Vegetable Chickpea Curry in Crock Pot?
Of course you can, that’s the best thing about curries. You can cook them in crock pot, pressure cooker or in a pan and still get finger licking good curries! Slow cooking in crock pots will make the masala blend really well with in the dish. So crock pot is one of the best options to make chickpea curry.
Can I Freeze Vegetable Chickpea Curry?
I personally haven’t stored them in freezer for simple reason the entire batch is wiped clean the same day every time I cook vegetable chickpea curry .
Yes, you can freeze the curry. I would generally reheat in the microwave after defrosting because sometimes the sauce tends to dry up a bit but is fine after microwaving, I guess.
Other Vegetables Substitutions for Chickpea Curry?
Not everybody loves all vegetables, right? Each one of us have a favorite vegetable and we love to use that more and more in our cooking. So my version of this vegetable curry was basically created with dump-all-those-leftover-vegetables-from-the-fridge type of curry.
I wanted to use all those little bits of vegetables lying in my fridge crying to be used. Other vegetables that would work great for this curry is –
–butternut squash, yellow pumpkin or sweet potato instead of normal potatoes
–cauliflower instead of broccoli
–kale instead of spinach
-and any lentils or beans like black lentils, lobia beans instead of chickpea.
I’m Not Vegan, I’d Like to Add Meat to this Chickpea Curry?
Lamb and chickpea is one classic delicious combo. Yes you can add lamb or if you prefer pork or beef into this curry.
This crazy creamy chickpea curry is vegan, gluten free and would be your best weeknight family dinner. Cause the recipe is very easy to make. It’s hearty, delicious and satisfying meal. Usually Indian curry is made rich by adding cashew cream along with coconut cream.
I’ll leave that choice up to you. If you like richer, fuller curry add some fresh group cashew cream(soak cashews in water for few hours and then blend it). Addition of cream would definitely makes the curry mild , go for it if that is your choice of curry.
I personally would amp up the heat by adding extra chili powder and use coconut cream alone, so I got the heat and the creaminess.
We have used sprouted chickpeas, along with spinach, broccoli and potatoes for the vegetables in this stew like vegetarian curry. You can use any combinations of vegetables that you have handy. I suggest carrots, cauliflower, even cashews, sweet potatoes(any kind of potatoes will do), lobia beans, pumpkin.
Serve this delicious vegetable chickpea curry with rice. And for low card, healthy options serve it with a bowl of quinoa and few lime wedges on the side. One of your best quick and mild curry for your family dinner.
Make this everyday Chickpeas Broccoli Spinach Potato Curry in Coconut Milk and let me know how you liked it. Tag us on Instagram @currytrail. We love it if you try our recipe and share your feedback.
And don’t forget to show some love to our other favorite chickpea recipes on currytrail
Channa Aloo Curry (Chickpea Potato Curry)
Are you a curry lover?! We’re sure you’ll love these delicious curry recipes from currytrail-
Instant Pot Spinach Curry Chicken
Vegetable Chickpea Curry
Ingredients
- 1 cup sprouted chickpeas (channa) (you can soak chickpea over night and use that as well, if you don't have sprouted chickpeas)
- 1 medium broccoli
- 3 potatoes
- ½ bunch spinach(palak)
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 2 green chilies slit
- 1 teaspoon ginger-garlic paste
- 1 tablespoon red chili powder (adjust as per spice preference)
- ½ teaspoon turmeric powder
- 1 teaspoon roasted coriander powder
- 3 cloves
- 1 inch cinnamon
- 1 bay leaf
- 1 cup thick coconut milk
- Salt to taste
- 2 teaspoon oil
- fresh coriander leaves for garnish
Instructions
How to make sprouted chickpeas
- Rinse chickpeas well. Soak in enough water over night.
- Next morning, drain water and transfer soaked chickpeas into a white cotton cloth(cheese cloth or muslin cloth) and cover it loosely and set it aside for a day or 2.
- Sprinkle some water over the cloth a few times as required whenever the cloth turns too dry and shake the sprouts so they spread evenly and starts to sprouts uniformly. The moisture helps the sprouts to grow well.
Get those vegetables ready -
- Par boil sprouted chickpeas, potatoes separately with pinch of salt.
Making the curry -
- Heat oil in a wok. Add cloves, cinnamon stick and bay leaf. Add finely chopped onions along with green chilies and fry till onions turn translucent.
- Add ginger-garlic paste and cook till raw smell of the paste is gone.
- Add finely chopped tomatoes and cook until tomatoes turn soft and mushy.
- Add the spice powders, mix.
- Add the par boiled chickpeas and potatoes, sauté for about 3 minutes. Add the broccoli and sauté again. Add salt to taste.
- Pour about 1 cup water (you'll need to adjust the amount of water, start with half cup first and then add little by little as needed) bring it to boil. Cover and continue to cook until the vegetables and chickpeas are cooked fully and the curry reaches thick consistency.
- We will add coconut milk and that will make the curry a bit runny so make sure you have a thick consistency curry before you add coconut milk. DO NOT add too much water.
- When vegetables are fully cooked, add chopped spinach and cook for 3 to 4 minutes.
- Finally add coconut milk, give it a stir. Let it cook on low flame for about 2 minutes until you see one or 2 bubbles.
- Turn off the flame. Do to boil the curry after adding coconut milk, this will make the split. We just want to heat it up after adding coconut milk.
- Garnish with fresh coriander leaves and serve hot with steamed rice.
Notes
- Vegetable choice - This vegan chickpea curry is totally adaptable. You add on any vegetables of your choice. Cauliflower florets instead of broccoli, sweet potatoes instead of regular potatoes and use canned chickpeas instead of sprouted chickpeas! Totally works.
- Substitutions for spice powders - Instead of different spice powders, use store bought curry powder. Taste might not be the same, but it still tastes delicious! Use about 1 ½ teaspoon of curry powder in the recipe.
- Spice levels - I prefer my curry spicy and I always combine green chilies and red chili powder (green chilies are small chilies that resemble jalapenos, you can find it in Indian stores. Feel free use Jalapenos instead of green chilies. For every 2 green chilies, use 1 small jalapeno). The flavors from green chilies and the heat tastes amazing in curry. If you can't handle heat, please skip green chilies and adjust red chili powder(can use cayenne pepper) to suit your heat tolerance levels.
- Meat lovers - And if you want to try with meat, go ahead and add chicken. Lamb or beef can be used as well.
Veena Theagarajan
lovely meal.. Love the curry it is perfect one pot meal and quite flavourful
jyothirajesh
Thank you Veena
Sundari
Thats one bowl full of goodness!! Love the vibrant colours and pics!!
jyothirajesh
Delicious and healthy all in one bowl 😀
Emily
Very good. I’m curious if you might know how many servings this makes? Also this was my first real curry dish I’ve made in years and I’m struggling with the flavors. Any tips? Its just a little flat. I added a little kosher salt which helped but it’s still missing that wow factor. I added Graham masala which helped and a bit of cumin as well but still no cigar
jyothirajesh
Emily – my recipe would serve about 4-5 people.
Regarding the wow factor just follow the recipe, you will definitely love it 😀
Suzie Miller
This comment almost stopped me from making me this recipe.
I’m so glad I still made it!
I followed the recipe as-is the first time and thought it was delicious. I was even excited to eat the leftovers. 😉
The second time I made it, I brightened it up a tad bit with the juice of half a lemon. Not a big deal, just more in line with my taste preferences. And isn’t that what cooking is all about?
Great recipe. Thank you for sharing it.
Samantha
How long would I boil the chickpeas and potatoes for? And would it be 1 cup of dried chickpeas ?
jyothirajesh
Samantha yes it’s 1 cup dried chickpeas. It usually takes me 30-40 minutes to cook the chickpeas and about 15-20 minutes to cook the potatoes. Again it all depends on your heat and all. Cook until chickpeas when squashed between fingers gets mashed.
Katherine
Hi Jyothi,
This Chickpeas Broccoli Spinach Potato Curry in Coconut Milk is fantastic. I really love this one!
I would also really love to feature this in our site Greenthickies. I’ll just use one image from here and a small quote and link directly back here but I won’t post the actual recipe. All credits will be given to you.
Will that be okay?
Thanks 🙂
Katherine
Greenthickies
JTachin
does any one know the calorie count on this recipe?
Gloria @ Homemade & Yummy
I love curry. This looks delicious. Love easy to make recipes…..and who needs takeout when you can make this at home. Perfect for any night of the week.
jyothirajesh
Thank you Gloria. I love curries as well, it’s our day-to-day meal and we never get bored of it 😀
Sherri
This is my kind of meal!! Love everything curry!!
jyothirajesh
Me too Sherri. Live on curry everyday 😀
PRANITA DESHPANDE
Very long procedure you have mentioned.Very nice recipe.
jyothirajesh
Thank you 😀
Stacie Vaughan
Your photography is beautiful and making me hungry!
jyothirajesh
Thank you very much Stacie… Glad to hear that 😀 <3
Richa
Tried it today, came out well! Also added courgette and used some chana masala as well.
jyothirajesh
Glad you liked this curry, thank you Richa
Kay
Mm this looks so good ? bookmarking in Pinterest
jyothirajesh
Thank you
kim
This looks like my kind of dinner! So flavorful and so many different textures. Love it!
jyothirajesh
thank you Kim
Nicole Hood
Curry is my fave and yours looks delicious! Love the vibrant color!
jyothirajesh
Thank you Nicole
jamie
Wow! This looks amazing! Even though I like a little meat in my dinners, I would love this
jyothirajesh
Thank you Jamie. This is comfort meal
swathi
You mixed everything broccoli, spinach, potato to make chickpea curry looks delicious. Broccoli is not favorite in my house I will try all other combo.
jyothirajesh
You can substitute broccoli with cauliflower or simply leave it out. It taste amazing either ways, I’ve tried and love it all
Liz
You are speaking my language!! I LOVE veggie curries. I’ve been in Minnesota this week and the temperature is freezing so I could go for a bowl of this!
jyothirajesh
A bowl of hot curry on cold winter nights is so comforting. Hope you try it Liz
Gene
This looks like a great recipe to try for a meatless option. With the option of loading it with vegetables, this excites the healthy part of me. Thanks for sharing this recipe.
jyothirajesh
Thank you Gene, do try this curry, the flavors are amazing
Mahy Elamin
We just finished enjoying this recipe for for dinner – first time I’ve made it. I couldn’t believe how easy it was but how amazingly delicious it was. We may never have to go out for curry again!
jyothirajesh
Oh that makes me so glad Mahy. Thank you for trying the recipe and so happy you guys liked it
Danielle Wolter
I am just in love with all things chickpea, especially curry. This is such an awesome recipe, great flavors 😉
jyothirajesh
Thank you Danielle
gabrielle dingle
Could I use canned chick peas? How much? Please advise. I’d love to make this.
jyothirajesh
Yes you can use canned chickpeas. If your planning to make for 3 people, 1 can of chickpeas would do. Again it really depends on you, you can add more or less depending on your liking to chickpeas. There’s really no restriction to the quantity. Adjust as per the curry base you make
Dan from Platter Talk
I’m a huge fan of chickpeas and your combination of these other ingredients all mixed in with coconut milk put this curry recipe right over the top! Thanks for sharing!!
jyothirajesh
So glad to hear you liked the recipe Dan. The curry is close to me, my family loves it. In view to clear up fridge stock, added all bits of left over vegetables and what I had was amazing chickpea curry
Bronwyn
Delicious. I made it in the instant pot. I used sweet potato as I was out of regular potatoes. I peeled, diced and pressure cooked them for 4 minutes first. They were perfectly cooked. In other words over-cooked because I was only supposed to par cook them.
Never mind. I’ll add them afterwards with the spinach, I thought, and that’s what I did. Next time: 2 minutes + QPR for the potato.
Then I did everything as per the recipe in sauté mode. Pressure cooked for 2 mins + QPR – didn’t want to slaughter that broccoli. Then I added coconut milk, spinach and sweet potatoes and left on ‘keep warm’ for 5 minutes for the spinach to wilt.
It was very good and I’ll definitely make it again. Thank you for a great recipe with delicious flavours. We flattened the whole thing between three of us.
jyothirajesh
Yay, so glad you tried and like this curry. Thank you for trying