Vegetarian dinners
Vegetarian Recipes: Easy Chickpea Coconut Curry With Any Vegetables
Use chickpeas, coconut milk, and whatever vegetables need cooking in a creamy 30-minute vegetarian curry built for easy swaps.
- TIME
- 30 min
- SERVES
- 4
Vegetarian recipes earn a regular place in the week when they are flexible enough for the real contents of a fridge. This chickpea curry needs no special vegetable: it is a warm, creamy framework for cauliflower stems, a soft pepper, half a zucchini, or greens that need using today.
Add vegetables in the right order
Start carrots, cauliflower, squash, or green beans with the sauce. Add zucchini, peppers, mushrooms, or broccoli later. Spinach and herbs go in after the heat is turned down. Every vegetable keeps more of its own texture this way.
No coconut milk?
Use two cups of stock, simmer until the vegetables are tender, then finish with plain yogurt or a splash of cream off the heat. For a tomato-forward version, add an extra can of tomatoes and a spoonful of nut butter for body.
Serve the curry over leftover rice or grains and reheat leftovers until steaming hot.
From fridge to table
How to make it
- 01
Heat the oil in a wide pan over medium heat. Cook the onion with a pinch of salt for 5 minutes until soft.
- 02
Add the garlic, ginger, and curry powder and stir for 1 minute.
- 03
Add the tomatoes, coconut milk, chickpeas, salt, and any firm vegetables. Bring to a gentle simmer.
- 04
Cook uncovered for 12 to 15 minutes, adding quick-cooking vegetables for the final 5 to 8 minutes.
- 05
Stir in spinach or other tender greens at the end, just until wilted.
- 06
Squeeze in lemon or lime, taste for salt, and serve with rice, bread, or another grain.
