This simple, meat‑free dish uses canned chickpeas and frozen veggies, so it’s ready fast on a busy night. The flavors grow richer after a day, making leftovers just as tasty.
Active time: 10 minutes Total time: 45 minutes
Chickpea Vegetable Curry
What you need
- 2 cans (15 oz each) of chickpeas
- 1 lb frozen blend of broccoli, cauliflower, and carrots
- 1 diced bell pepper
- 1 can (15 oz) lite coconut milk
- 1 Tbsp curry paste
- 1 tsp curry powder
- 1 cup brown rice
How to make it
- Put the chickpeas, frozen veg, bell pepper, coconut milk, curry paste, and curry powder in a large pot. Heat on medium and stir. Let it simmer for about 20 minutes, or until the sauce thickens a little.
- While the curry cooks, rinse the brown rice. Combine rice with 2 cups of salted water in a medium saucepan. Bring to a boil, then lower the heat, cover tightly, and cook 35‑40 minutes until the water is absorbed and the rice is tender. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
- Spoon the cooked rice into bowls, top with the hot curry, and serve right away.
Serves: 4 people
Portion size: About ¾ cup rice with 2 cups curry per serving.
Nutrition facts (per serving)
- Calories: 493
- Total fat: 13 g (saturated 7 g)
- Carbohydrates: 75 g
- Fiber: 16 g
- Sugar: 4 g
- Protein: 17 g
- Sodium: 751 mg
- Potassium: 770 mg
- Iron: 28 % of daily value
- Calcium: 13 % of daily value
- Vitamin C: 71 % of daily value
This recipe is perfect for a quick, nutritious dinner that’s full of plant protein and fiber.