Quick Vegetable Chickpea Curry

By Deryn Macey

4.75 from 4 votes

on Dec 04, 2018, Updated Jul 18, 2024

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This quick and easy vegetable chickpea curry might just be your new go-to dinner. Have this healthy vegan meal on the table in 20 minutes with minimal ingredients required.

Bowl of rice, vegetables and chickpeas in a curry sauce. Fork rests in bowl.

Table of Contents

Features

  • quick and easy – dinner in 20 minutes, woohoo!
  • easy to customize with whatever veggies you have on hand
  • nutritious and satisfying
  • works well for meal prep
  • vegan, gluten-free and oil-free
  • high in fibre and plant-based protein

Ingredient Notes

Ingredients for making a chickpea curry recipe, labelled with text overlay.
  • chickpeas – use drained and rinsed canned chickpeas or cook your own, you’ll need about 2.5 cups but it doesn’t have to be exact
  • veggies – I used bell peppers and broccoli but the recipe is easy to customize to whatever you have on hand, we’ll cover your options below
  • onion and garlic – don’t skip these two…if you like, you can also add fresh minced ginger for an additional layer of flavour
  • spices -you’ll need mild yellow curry powder, pepper, turmeric and cumin but you can also customize these and it’s not a big deal if you’re missing the turmeric or cumin….use them all if you have them though!
  • coconut milk – light or full-fat coconut milk both work but I prefer light for this recipe
  • coconut sugar– this is optional, can be substituted with maple syrup, agave or any other granulated sweetener

Complete list of ingredients and amounts is located in the recipe card below.

Step by Step Instructions

Step 1. Add the chopped veggies to a skillet or wok with 1 tbsp water, broth or oil and cook over medium-high heat for 4-5 minutes.

Broccoli, bell peppers, garlic and onion in a wok.
Broccoli and bell peppers cooking in hot wok with steam coming out of pan.

Step 2. Add the rest of the ingredients and bring to a light simmer.

Pouring coconut milk into a hot wok of vegetables and chickpeas.

Step 3. Cook for 5-6 minutes until it starts getting a bit thicker and the veggies are cooked to your liking.

Overhead view of chickpea vegetable curry in a wok.

Serve right away over your favourite rice topped with lime and fresh cilantro, if desired.

Bowl of rice, vegetables and chickpeas in a curry sauce.

Vegetable Options

Use up to 6 cups of mixed vegetable such as:

  • chopped zucchini
  • thinly sliced or diced carrot
  • green peas (mix in at end)
  • snap or snow peas
  • red onion
  • green beans
Overhead view of a bowl of rice with chickpeas and vegetables.

Storing

  • Let cool then store in the fridge for up to 4 days.
  • Can be stored on its own or mixed with rice.
  • Reheat stovetop or in the microwave until heated to your preference.
  • This dish is not ideal for freezing.

Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.
⭐️⭐️⭐️⭐️⭐️

Bowl of rice, chickpeas and vegetables in a creamy curry sauce.
4.75 from 4 votes

Easy Vegetable Chickpea Curry

By: Deryn Macey
This simple curry makes a great go-to weeknight dinner. Use whatever veggies you have on hand, throw everything in the pan, simmer in coconut milk and you’re done! Serve with rice for a complete meal.
Prep: 10 minutes
Cook: 10 minutes
Servings: 4
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Ingredients 

  • 1 19 oz. can chickpeas, drained and rinsed (330 g, approx. 2.5 cups)
  • 2 bell peppers, any color, thinly sliced (approx. 250 g)
  • 4 cups chopped broccoli, approx. 300 g
  • 1 medium white onion, 300 g, approx. 2 cups
  • 3 cloves garlic, minced (or 1 tsp garlic powder)
  • 1 tbsp curry powder
  • 1 tsp cumin
  • 1/2 tsp black pepper
  • 1/4 tsp turmeric
  • 1 14 oz. can light or full-fat coconut milk
  • 1 tbsp soy sauce or gluten-free tamari
  • 1 tsp coconut sugar or maple syrup
  • cooked white or brown rice, for serving

Instructions 

  • Add all the veggies to a wok or large skillet, add a splash of water and cook over medium-high heat for a few minutes. 
  • Add everything else and cook for 7-8 minutes until the veggies are al dente or cooked to your liking.
  • Serve with white or brown rice, topped with fresh cilantro and lime, if desired.

Notes

To make this even faster, throw everything in the pan at the same time. Cook for about 10 minutes and serve! It’s so easy.
For spiciness, add up to 1/2 tsp red pepper flakes with the other spices.
Storing: Let cool then store in the fridge for up to 4 days. Can be stored on its own or mixed with rice. Reheat as needed in the microwave or stovetop until heated to your preference. This recipe is not ideal for freezing.

Nutrition

Serving: 1/4 of recipe, Calories: 242kcal, Carbohydrates: 33g, Protein: 10g, Fat: 10g, Sodium: 380mg, Fiber: 10g, Sugar: 10g
Like this recipe? Rate and comment below!

This recipe was originally published on December 11, 2018. Updated with new photos and text on November 4, 2020.

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10 Comments

  1. 5 stars
    So tasty! This is true fast food! I usually have these ingredients on hand and can make this quicker than calling for take out.

    Reply

  3. 5 stars
    Delicious and so so so easy! My crew made this and I really enjoyed how easy it was.  And it MADE A TON, especially with your suggestion to serve it over Quinoa (my first attempt at quinoa)  

    Thank you for what you do!  

    Reply

  4. 4 stars
    This was super easy to make and I like how you can customize this with any kind of veggies you have on hand.  I added a some agave for more sweetness (personal preference) and sriracha for heat!  Thank you.

    Reply