This meatless meal uses canned chickpeas and frozen vegetables, making it extra convenient on weekdays. Since the flavors of this dish intensify over time, it’s perfect for leftovers.
Active time: 10 minutes Total time: 45 minutes
Chickpea Vegetable Curry
Ingredients:
- 2 15-oz (878g) cans chickpeas
- 1 lb (454g) frozen broccoli/cauliflower/carrot blend
- 1 bell pepper, diced
- 1 15-oz (450g) can lite coconut milk
- 1 tbsp curry paste
- 1 tsp curry powder
- 1 cup (185g) brown rice
Directions:
Place all ingredients except brown rice in a large pot and simmer until heated through and slightly thickened, about 20 minutes.
While curry cooks, combine rice and 2 cups of salted water in a medium pot and bring to a boil. Once boiling, reduce the heat to low, cover tightly, and simmer for 35–40 minutes, or until the water is absorbed and the rice is tender. Remove the pot from heat and let the rice sit, covered, for 5 minutes then fluff the rice gently with a fork.
Divide steamed rice between bowls, top with curry and serve.
Serves: 4 | Serving Size: 3/4 cup rice and 2 cups curry
Nutrition (per serving): Calories: 493; Total Fat: 13g; Saturated Fat: 7g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 3g; Cholesterol: 0mg; Sodium: 751mg; Carbohydrate: 75g; Dietary Fiber: 16g; Sugar: 4g; Protein: 17g
Nutrition Bonus: Potassium: 770mg; Iron: 28%; Calcium: 13%; Vitamin C: 71%
Originally published November 13, 2017; Updated March 2026
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