Hello fabulous moms! Whether you’re juggling work, soccer practices, and errands, finding time to make a hearty, healthy meal can be tough.

This One-Pot Vegetable and Chickpea Curry is a lifesaver. It’s nourishing, loaded with flavor, and super simple to make using just one pot, which means less time spent on cleanup.

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Let’s dive into this vibrant dish that’ll have your family asking for seconds!

Gather Your Ingredients

Before cooking, make sure you have all the ingredients ready. This keeps the cooking process smooth and stress-free.

• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups mixed vegetables (such as bell peppers, carrots, and peas), chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Optional: fresh cilantro for garnish, lime wedges

Sauté the Aromatics

1. Heat the Oil: In a large pot over medium heat, warm the olive oil.
2. Cook the Onion: Add the diced onion and sauté until translucent, about 5 minutes.
3. Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.

Add the Spices

1. Incorporate Spices: Sprinkle in the curry powder, cumin, and turmeric. Stir to coat the onions, garlic, and ginger in the spices, releasing their aromas.

Build the Curry Base

1. Add Liquids: Pour in the coconut milk, diced tomatoes, and vegetable broth. Stir well to combine.
2. Mix in Chickpeas and Vegetables: Add the drained chickpeas and chopped vegetables to the pot. Stir to ensure everything is well mixed.

Simmer the Curry

1. Season: Add salt and black pepper to taste.
2. Cook: Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 20 minutes, or until the vegetables are tender and flavors meld together.

Final Touches

1. Taste and Adjust: Taste the curry and adjust seasoning as needed.
2. Serve: Serve hot, garnishing with fresh cilantro and lime wedges if desired.

One-Pot Vegetable and Chickpea Curry

Print

Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups mixed vegetables (bell peppers, carrots, peas)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Optional: fresh cilantro, lime wedges

Instructions

1️⃣ Heat olive oil in a large pot over medium heat. Sauté diced onion until translucent.

2️⃣ Add minced garlic and grated ginger. Cook until fragrant.

3️⃣ Stir in curry powder, cumin, and turmeric. Mix to coat aromatics.

4️⃣ Pour in coconut milk, diced tomatoes, and vegetable broth. Stir well.

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5️⃣ Add chickpeas and chopped vegetables. Mix thoroughly.

6️⃣ Season with salt and black pepper.

7️⃣ Bring to a boil, reduce heat, and simmer for 20 minutes.

8️⃣ Taste and adjust seasoning.

9️⃣ Serve hot, garnished with cilantro and lime wedges.

Notes

• Feel free to substitute any vegetables you have on hand.
• For extra protein, add cubed tofu or cooked chicken.
• This curry pairs beautifully with rice or naan for a complete meal.