Vegan Chickpea curry

15 45 533
Ingredients Minutes Calories
Prep Cook Servings
5 min 40 min 4
Vegan Chickpea curry
Health Rating


1 cup Green peas, canned, drained
1 can (19oz) Chickpeas, canned, drained
1 potato Potato (cubed)
1 onion(s) Sweet onion (large, chopped)
1/2 cup Frozen carrots
1/2 cup Green/yellow string beans, frozen
4 cup Vegetable stock/broth
2 tsp Turmeric, powder
2 tsp Ginger, ground
2 tsp Coriander, ground
2 tsp Cardamom, ground
1 tsp Cumin
1 tsp Garam masala
1 tsp Cayenne pepper
1 can(s) (13.5 oz) Coconut milk


Slowcooker: Combine all ingredients except coconut milk in a 6 or 7 quart slowcooker. Make sure the contents are completely submerged in broth. For crunchy veggies, set on high for 4 hours or low for 8 hours. I like my veggies soft so I set it overnight on low for 10 hours. About 20 minutes before it’s done, add the coconut milk.. Serve over rice.

Stovetop: In a soup pot, Combine all ingredients except coconut milk. The veggies don’t need to be completely submerged for this method, so if you like less liquid in your curry, you can reduce the amount of broth. You’ll need at least 2 cups though. Cook for about 40 minutes on medium or low heat. You want it to be boiling, but not boiling over. A few minutes before the end, add desired amount of coconut milk. Serve over rice.


Note: If you like your curry to taste really strong, you may need to increase the amount of spice.

Nutrition Facts

Per Portion

Calories 533
Calories from fat 235
Calories from saturated fat 198
Total Fat 26.1 g
Saturated Fat 22.0 g
Trans Fat 0
Polyunsaturated Fat 6.5 g
Monounsaturated Fat 12.4 g
Cholesterol 0
Sodium 1390 mg
Potassium 772 mg
Total Carbohydrate 59 g
Dietary Fiber 15.9 g
Sugars 13.3 g
Protein 15.6 g

Dietary servings

Per Portion

Meat Alternative 1.1
Vegetables 3.4

Energy sources

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