One Pot Vegetable Chickpea Curry

5 from 4 votes

One Pot Vegetable Chickpea Curry

This healthy and cozy one pot vegetable chickpea curry is loaded with vegetables and spices. It's hearty, comforting, and takes less than an hour to make.

Prep Time10

Cook Time40

Total Time50

Course: Soup

Cuisine: Indian

Keyword: indian curry with chickpeas, vegan chickpea curry, vegetable curry recipe

Servings:

Calories: 90kcal

Author: Alyssa

Ingredients

1 tablespoon olive oil
1/2 cup chopped white onion about 1/2 a medium
4 - 5 minced garlic cloves
2 1/2 cups cubed butternut squash 1 small
2 cups broccoli florets
1 cup chopped bell pepper about 1 whole
1 (15 oz) can diced tomatoes
1 (14.5 oz) can lite coconut milk
3 cups low sodium vegetable broth
1 (15 oz) can chickpeas
1 teaspoon cumin
3/4 teaspoon coriander
2 teaspoons curry
1/4 teaspoon cinnamon
1/2 teaspoon turmeric
Salt + pepper to taste
1 cup chopped kale (optional)
Cilantro to garnish

Instructions

Heat the oil in a large saucepan or dutch oven. Add the onion and garlic and sauté until fragrant, about 3 minutes. Add the squash, broccoli, pepper, and chickpeas, and sauté for another 2 minutes.
Pour in the tomatoes, coconut milk, broth, and spices, and season with salt and pepper. Bring the mixture to a boil. Once boiling, turn down to a simmer and cover, cooking until squash is tender, about 30 minutes.
When ready to serve, stir in kale (if using) and transfer into bowls. Serve with coconut lime quinoa and garnish with cilantro.

Video

Notes

Store in an airtight container in the fridge for 6 days, or in the freezer for 5 months. Reheat on the stove over medium heat, or in a microwave on 80% power in 20-second increments.

Nutrition