This Indian Chickpea Curry is an easy, meatless curry filled with vegetables and tender chickpeas!
If vegetarian curry isn’t your thing, you can also make it with chopped chicken breast. This tastes especially great with freshly ground curry powder, but the curry powder you see in the spice section of the grocery store will do just fine. If you’re into grinding your own spices, give this Homemade Curry Powder recipe a try.
This Vegetarian Curry makes for a quick and easy dinner!
This Vegetarian Curry is the perfect solution for a quick and easy dinner! Packed with flavorful vegetables and aromatic spices, it’s a satisfying and wholesome meal that’s ready in no time.
What you’ll need for Vegetarian Coconut Curry
- Coconut or avocado oil
- Carrots
- Onion
- Cauliflower
- Curry powder or paste
- Crushed red pepper flakes (or to taste, if your curry powder needs some kick)
- Vegetable or chicken broth
- Chickpeas (garbanzo beans)
- Salt
- Coconut milk
- Lime, zest and juice
- Fresh mint (optional)
How to make Cauliflower Chickpea Curry
- In a large skillet heat the oil to medium-high heat.
- Add sliced carrots, onions, and cauliflower pieces; saute, stirring frequently, until the onions become translucent.
- Stir in curry powder and crushed red pepper flakes (if using), and cook for 1 minute.
- Add broth, chickpeas, and salt; bring to a boil, then reduce heat to medium-low, cover, and simmer for about 5 minutes.
- Add coconut milk and lime zest/juice. Let it simmer, uncovered for a couple of minutes. Stir in mint.
Vegetarian Curry Recipe Tips
Toast your spices in oil to enhance their flavor and aroma.
Incorporate a good quality curry paste or powder for depth of flavor. You can also try this Homemade Curry Powder if you feel like making your own curry blend.
Allow the curry to simmer gently to allow the flavors to develop and the vegetables to soften to your desired consistency.
Serving Vegetarian Coconut Curry
Serve over hot rice, or with Indian breads such as naan, roti or paratha.
How to store Chickpea Carrot Curry
Store this curry for up to 5 days in the fridge in an airtight container.
Curry Recipe (Vegetarian) FAQs
Using enough, high quality spices will get your curry off to a really great start, but learning how to balance the richness of coconut milk with acidic ingredients like lime juice will make you a curry pro!
Coconut curry can be a healthy choice when prepared with lots of vegetables, legumes and enjoyed in moderation.
If you make one of my recipes, be sure to post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!
Vegetarian Coconut Curry
This light, vegetarian curry comes together quickly using easy to find ingredients you may already have on hand!
Ingredients
- 3 Tablespoon coconut or avocado oil
- 4-5 large carrots, peeled and thinly sliced diagonally
- 1 medium onion, diced
- 1 large head of cauliflower, trimmed and cut into 1-inch florets
- 1 Tablespoon + 2 teaspoons your favorite curry powder or paste
- 1/4 teaspoon crushed red pepper flakes (or to taste, if your curry powder needs some kick)
- 1 1/2 cups vegetable or chicken broth
- 1 15-oz can chickpeas (garbanzo beans), drained
- 1/2 teaspoon salt
- 1 15-oz can coconut milk
- zest and juice from one lime
- 2 Tablespoons chopped fresh mint (optional)
Instructions
- In a large skillet heat the oil to medium-high heat.
- Add sliced carrots, onions, and cauliflower pieces; saute, stirring frequently, until the onions become translucent.
- Stir in curry powder and crushed red pepper flakes (if using), and cook for 1 minute.
- Add broth, chickpeas, and salt; bring to a boil, then reduce heat to medium-low, cover, and simmer for about 5 minutes.
- Add coconut milk and lime zest/juice. Let it simmer, uncovered for a couple of minutes. Stir in mint.
- Serve on hot rice.
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Layne
Saturday 14th of July 2012
Would you recommend unsweetened coconut milk?
Carrie
Friday 1st of June 2012
I took the advice to add some crushed red pepper, and added about a tablespoon. It gave it great kick! I had yellow curry sauce on-hand and used that instead of curry powder and coconut milk. Stirring in lime and mint at the end really made this dish pop! Thanks for sharing!
Marsh Mayhem
Wednesday 14th of April 2010
Me again ... just wanted you to know that my four year old has been singing his version of your version of the "C is for" song all day ... and wanted more of your curry for lunch. Congrats! That rarely happens!!
Natalie
Wednesday 14th of April 2010
I'm sorry you didn't like it, Mark. If it was bland, maybe it was the type of curry powder you used or lack of salt? Saltiness is a very subjective thing.
Mark
Wednesday 14th of April 2010
This was terribly bland. Rubbish curry.