Vegetables & Chickpea Coconut Curry

Comforting Vegetable Chickpea Coconut Curry will warm you up on cold days. Made with warm spices, this is vegan and gluten-free and best enjoyed with rice.

Prep time: PT15M

Cook time: PT25M

Total time: PT40M

Rating

4.73 stars (51 reviews)

Keywords

chickpeas, coconut milk

Ingredients

1&½ tablespoons oil (I used avocado oil)
4-5 large garlic cloves (chopped)
1&½ inch ginger (chopped)
½ jalapeño (chopped, adjust to taste)
1 medium red onion (chopped)
14.5 oz can diced tomatoes
1 teaspoon coriander powder
½ teaspoon cumin powder
½ teaspoon smoked paprika
½ teaspoon The turmeric
¾-1 teaspoon salt (adjust to taste)
2 cups cauliflower florets
1&¼ cups sweet potatoes (diced, from 1 medium sweet potato)
15.5 oz can chickpeas (drained)
1-1&½ cups water
13.5 oz can coconut milk
1 red pepper (sliced)
2 tablespoons cilantro (chopped)
½ lime (juice of)
¼ teaspoon garam masala

Cuisine

Indian

Steps

Heat 1 & ½ tablespoon oil in a pot on medium heat. Once the oil is hot, add 4-5 garlic cloves (chopped), 1 & ½ inch ginger (chopped), ½ jalapeño (chopped) and 1 medium red onion (chopped). Cook for around 3 minutes until the onion softens.
Then add 14.5 oz can diced tomatoes and stir. Cover the pot with a lid and let the tomatoes cook for 4 to 5 minutes on medium heat.
Remove the lid and then add the spices -1 teaspoon coriander powder, ½ teaspoon cumin powder, ½ teaspoon smoked paprika, ½ teaspoon turmeric and ¾ -1 teaspoon salt (to taste). Stir and cook the spices for 1 minute.
Add 2 cups cauliflower florets, 1 & ¼ cup sweet potatoes (diced) and 15.5 oz can of chickpeas. Stir until the veggies and chickpea are well coated with the spices.
Then add 1- 1&½ cups water and 13.5 oz can of coconut milk and give it all a good stir. Cover and cook for 10 minutes, stir couple of times in between.
Then remove lid, add 1 red pepper (sliced). Cover and simmer for 5 minutes.
Remove lid, add 2 tablespoons chopped cilantro and squeeze in juice of ½ lime. Turn off heat. Sprinkle garam masala. The curry might look thin at this point, but it will continue to thicken as it cools down. Serve with brown rice or jasmine rice!
Instant Pot Version
- Press the sauté button on the Instant Pot. Once it displays hot, add oil and then add the chopped garlic, ginger, jalapeño and onions. Cook for around 3 minutes until the onion softens. Then add a 14.5 oz can of diced tomatoes and stir. Cook for 1 minute and add the spices – 1 teaspoon coriander powder, ½ teaspoon cumin powder, ½ teaspoon smoked paprika, ½ teaspoon turmeric and salt to taste. Stir and cook the spices for 1 minute.
- Add the cauliflower florets, diced sweet potatoes, and 15.5 oz can of chickpeas (make sure the cauliflower and sweet potatoes are cut into 1 to 1 & ½ -inch pieces here for the Instant Pot version). Stir until the veggies and chickpea are well coated with the spices. Add 1 cup of water (1 & ½ cups if you have an 8qt), stir and close the lid. Cook on high pressure for 1 minute or low pressure for 2 minutes. Quick release the pressure. Open the lid, press sauté again. Add coconut milk, bell pepper, cilantro and let the curry simmer for 2 minutes on sauté. Add lime juice, sprinkle garam masala and serve hot.

Nutitrion

Serving Size: 1 serving
Calories: 319 kcal
Carbohydrates: 31 g
Protein: 10 g
Fat: 19 g
Saturated Fat: 13 g
Trans Fat: 1 g
Sodium: 326 mg
Sugar: 8 g
Unsaturated Fat: 5 g

Reviews

Shane on 2026-05-02 (4 stars):
How many tablespoon's of cilantro is that?
Sarah Hasenyager on 2026-04-22 (4 stars):
Why is there no curry in the curry?
Rachel on 2026-01-05 (3 stars):
I’m so sorry but this was very, very bland. I am hoping the leftovers will be good tomorrow with a ton of spices.
Ariel188 on 2025-12-12 (5 stars):
Ohhh cant wait to try this. In the meantime what color is your Le Creuset pot? Is it Nectar, Honey, Soliel? Thanks!
Dougie on 2025-12-06 (5 stars):
This looks great. Thanks for the recipe.
Clare on 2025-11-10 (5 stars):
A totally delicious recipe. I was intrigued as I often make more ‘robust’ curries. I found this recipe a most satisfying & pleasing dish with its delicate balance of flavours enhancing the vegetables. Great on the day, and the next day, and post frozen too Thank you Manali
Charlie on 2025-09-28 (3 stars):
Overall, this was an okay recipe for me. The flavor was really lacking. I used every spice mentioned and followed measurements, but when I went in for a taste test, I tasted nothing but milky water with a hint of curry. I ended up adding way more spices than recommended and finally found a different curry recipe that I had tried before and really liked. I added the spice measurements they recommended. I'm hoping it helps the flavor!
Mistee Humphries on 2025-09-06 (5 stars):
This recipe is really great! As an experienced home-cook that likes to learn about every culture, I felt like the seasonings were a bit light before jumping in. I was pleasantly surprised! This recipe is GREAT for kids who can’t handle spice. We omitted the Jalepeño during cooking- add it to the tops of personal bowls, along with chili sauce and cayenne. I love recipes like this that work for my whole family! We love the natural flavors provided by veggies, and they are highlighted in this dish! I have loved looking at your website, we are trying three other recipes this week. The Texan in me really wants to add avocado and hot sauce to this curry next time. So color me inspired! Thank you. And sorry about the negative comments on here! Your creations are authentic to you and your culture- and that’s up to you! Not random internet users. We enjoyed.
Tatiana on 2025-08-16 (5 stars):
Amazing! Great flavours. Thank you :)

Vegetables &amp; Chickpea Coconut Curry