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December 4, 2018

by Alyssa Rimmer

One Pot Vegetable Chickpea Curry

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An easy chickpea curry made in one pot! This delicious vegetable curry is packed with vegetables, is super flavorful, is easy to make and freezes well too!

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Curry is probably one of my top 5 meals. A good curry, especially a coconut milk-based curry, that's loaded with veggies is like my ideal meal. They're cozy, they're comforting and they're also pretty darn easy to make!

Ever since making my Coconut Quinoa Curry a few years ago, I've been wanting to give you another option that doesn't use a slow cooker. So that's what we've got today, my friends. We're making a chickpea curry that uses just one pot, is super duper flavorful, and is infused with all sorts of delicious spices.

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Types of Curry Around the World

One of the most frequent questions I get about my other curry recipe is the spices. People don't see curry powder on the ingredient list and wonder if it's really a “curry.” So… I wanted to clear things up!

There are quite a few different types of curries around the world – in fact, most Asian, African, Middle Eastern and Indian cuisines have their own form of curry – but not all regions in the world actually use curry powder. Curry powder is most often found in either Indian curries, Middle Eastern curries or African curries.

Asian curries swing more in the ginger, lemongrass, lime and chili direction. They're almost always use coconut milk as the base and have a bit of a brighter, more refreshing flavor to them. That's what my other coconut curry was – and Asian-inspired curry.

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The Easiest Veggie & Chickpea Curry

This curry, on the other hand, leans more in the direction of Indian and Middle Eastern flavors.

We're using a blend of warming spices here – like curry powder, turmeric, cumin, coriander, and cinnamon – and the way we really make those flavors shine is by “toasting” them slightly before adding our broth. When you heat spices ahead of adding a broth, it helps to release even more of their flavors and can really help elevate the taste of your recipe.

For the veggies, you can pretty much just throw in whatever you have on hand. I like to do some sort of starch vegetable (in this case butternut squash), a cruciferous veggie, some sort of pepper, sometimes an eggplant and always a plant-based protein. I'm all about chickpeas in my curries in case you haven't noticed ????

So not only is this chickpea curry fiber and protein-packed, but it also ends up being incredibly warming and nourishing, which I think is just perfect for this time of year! Hope you enjoy it!

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More Easy Vegan Curry Recipes

One Pot Vegetable Chickpea Curry

This delicious chickpea curry is made in just one pot and is packed with vegetables. Easy to make, freezes well and is packed with flavor.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 196kcal
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3.89 from 27 votes

Ingredients

Instructions

  • Heat the oil in a large saucepan or dutch oven. Add the onion and garlic and saute until fragrant, about 3 minutes. Add the squash, broccoli, pepper, and chickpeas, and saute 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

Nutrition

Calories: 196kcal | Carbohydrates: 29g | Protein: 6g | Fat: 6g | Saturated Fat: 4g | Sodium: 844mg | Potassium: 669mg | Fiber: 6g | Sugar: 6g | Vitamin A: 8890IU | Vitamin C: 92.2mg | Calcium: 116mg | Iron: 2.8mg

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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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  1. Hi Alyssa,
    I have made several of your recipes. Today, I wanted a soup using sweet potatoe and either lentils or chickpeas. I found this recipe! I substituted sweet potatoe for the butternut squash, tomatoe sauce for the diced tomatoes, used water instead of veg broth (I need to make some more!) and added twice as much kale/spinach just because I love them in soups and I served it with flat bread -oh, soooo good! Thank you for your recipe inspiration!

  2. Hi Alyssa Looking at your one pot veggie curry. It seems quite high in salt. I have high blood pressure and watching
    salt should I leave something out ?

    • I think that’s coming from the veggie broth mostly 🙂 If you use low sodium broth and skip out on the added salt, you’ll be good!

  3. Hi Alyssa, I made this tonight and it was delicious! I served it with a simple version of coconut lime quinoa using unsweetened coconut instead of the coconut milk. I added the spices after the veggies but before all the liquid. Your written description tells the benefit of toasting the spices, but your recipe instructions add the spices without being toasted. Thanks for another great recipe!

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