Vegetable curry with chickpeas and coconut milk

I’m sure you’ll enjoy this vegetable curry with chickpeas and coconut milk recipe as much as I do.

This complete recipe is very simple to prepare and quite quick to cook. I love making this dish for a family dinner (the kids love this dish as much as we do) and I also save some for my lunch box. This way, I kill two birds with one stone and it’s very practical. 😉

This vegetarian curry is simple but really tasty and is a dish that can be made in all seasons. In summer, for example, you can add some sautéed zucchini as well as fresh tomatoes, and in spring, peas. In winter I use crushed tomatoes and carrots, combined with sautéed onion it’s delicious.

I also like to add coconut milk for a vegan and healthier version, but if you’re not a big fan you can use a little cream or just water or vegetable stock.

I like to drizzle my curry with a squeeze of lemon or lime juice, and sometimes I even add a few cumin seeds which I sauté in a pan with a drop of olive oil.

I made this recipe as part of my food diet rebalancing.

Vegetable curry with chickpeas and coconut milk

What ingredients do you need to make this Vegetable and Chickpea Curry recipe?

• an onion
• cloves of garlic
• fresh or powdered ginger
• carrots
• curry powder
• crushed or pulped tomatoes (or fresh in season)
• cooked chickpeas (I often use canned legumes)
• coconut milk and if you don’t like it you can add cream or another vegetable cream
• olive oil
• salt and pepper
• flat-leaf parsley or fresh coriander according to your taste to serve
• lemon or lime to pour a few drops on the dish when serving

Ingredient details and instructions are available further down in the recipe card.

Other recipes you might like

• White Bean and Vegetable Soup
• Carrot and chickpea salad with feta
• Vegetarian Tagine Recipe with Vegetables
• Thai Vegetable Curry with Coconut Milk
• Coconut Red Lentil Dahl {One Pot Recipe}

Vegetable curry with chickpeas and coconut milk

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Prep Time:10 minutes mins

Cook Time:25 minutes mins

Total Time:35 minutes mins

Course: Main course

Servings: 4 servings

Ingredients

• 1 onion
• 2 garlic cloves
• 1 tablespoon olive oil
• 2 centimeters of fresh or powdered ginger
• 4 or 5 carrots
• teaspoons curry powder
• 100 g crushed or pulped tomatoes
• 250 g cooked chickpeas (canned)
• 10 cl coconut milk
• Salt and pepper
• Flat-leaf parsley or chopped fresh coriander
• Lemon or lime (optional)

Instructions

• Peel and finely slice the onion, chop the garlic and put it in a pan with the olive oil.

  Brown gently while stirring.
• Peel the ginger, cut it into pieces and add it to the pan.
• Wash, peel the carrots and cut them into small cubes. Place them in the pan with the curry powder and stir. Cook for 10 minutes covered.
• Pour in the crushed tomato, add salt and pepper and stir.

  Add the chickpeas and continue cooking for another 10 minutes.
• When ready to serve, pour in the coconut milk and stir.
• You can then serve with couscous semolina if you wish and a little chopped flat-leaf parsley or fresh coriander.

If you ever make my Vegetable curry with chickpeas and coconut milk recipe and you like it, don’t hesitate to tag me on Instagram @tangerinezest so I can see the result and share it myself…

Finally, just to let you know I am French and I translate my recipes, be indulgent if you see syntax errors and do not hesitate to leave me a comment so I can correct it. I hope you will like my recipes and enjoy your visit to my food blog!