Chickpea Curry (Frugal Vegan)

Chickpea Curry (vegan and gluten-free) is made with cauliflower, potatoes, tomatoes, and onion. It’s one of many delicious and easy affordable recipes from Frugal Vegan.

Chickpea Curry is such a flavorful meal! It’s surprisingly easy to make, too. I love how it’s loaded with healthy vegetables.

Have you tried making curry at home?

You may be used to seeing restaurant versions that are really spicy and contain ghee and dairy.

But this version of Chickpea Curry from the amazing cookbook Frugal Vegan by Katie Koteen and Kate Kasbee is so easy to make!

All you need to do is saute some onion, add garlic and curry powder (which is flavorful, but not spicy), throw in all the veggies and some liquid, then let it simmer.

And if you’re like me, you’ll want to add in the optional coconut milk to make it nice and creamy.

I was really happy to see this recipe includes cauliflower. I usually cook it in the oven for dishes such as Roasted Cauliflower with Jalapeno and Lime and Buffalo Cauliflower Bites Salad. But seeing the ingredients for this curry reminded me how wonderful it is in soups and stews.

And did you know that cauliflower is loaded with potassium, vitamin C, vitamin B-6, magnesium, and calcium? In addition, it’s low in carbohydrates yet high in fiber and protein. Plus it tastes great!

What are you favorite ways to enjoy cauliflower?

And you probably guessed by now that I absolutely love chickpeas (garbanzo beans)!  But I usually use them in salads like Tropical Chickpea Salad, Vegan Tuna Salad, and Middle Eastern Bean Salad (Balela), so it’s nice to use them in an entirely different application like curry.

And before I share with you the recipe for Chickpea Curry, check out some of these other recipes from the cookbook Frugal Vegan:

Mushroom Stroganoff (Use gluten-free pasta to make it gluten-free.)

BBQ Chickpea Sliders (Use gluten-free buns to make it gluten-free.)

Sweet Potato Breakfast Boats

Mulligatawny Soup

Penne with Pumpkin Cream Sauce (Use gluten-free penne to make it gluten-free.)

Besides showcasing a wide variety of flavors, I love how this cookbook makes all the recipes affordable by indicating which ingredients are an optional splurge.

And the photography is beautiful. I get hungry every time I look through the book!

Now let’s make Chickpea Curry from Frugal Vegan!

5 from 6 votes

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Chickpea Curry

From Frugal Vegan by Katie Koteen and Kate Kasbee, Page Street Publishing Co. 2017. 

Nut-free, soy-free, gluten-free 

Splurge: Add 1 (14-oz [396-g]) can of culinary (full-fat!) coconut milk before serving

We love, love, love all of the curries. We could eat it every day. And if not curry, then Mexican. Mexican food is pretty awesome, too. But back to curries. One-pot curries are always a quick, healthy and easy dinner option to master. Experiment with different curry varieties and brands until you find one you’re really into. This chickpea curry is fabulous on its own, but you can also serve it over rice or with a side of steamed kale to make it a heartier meal.

Course Dinner, Main Course

Cuisine Curry, vegan

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 6

Calories 138 kcal

Author Katie Koteen and Kate Kasbee

Ingredients

• 1 Tbsp olive oil
• 1 medium onion diced small
• 2 cloves garlic minced
• 2 Tbsp curry powder
• 1 bay leaf
• 1 head cauliflower florets cut in pieces
• 3 medium red potatoes cut in ½-inch chunks
• 1-15 oz can can crushed tomatoes
• 1-15 oz can chickpeas, rinsed and drained
• 2 cups vegetable stock (or water)
• 1 cup frozen peas
• coconut milk (optional)
• salt and pepper to taste

Instructions

1. Heat the olive oil in a Dutch oven or medium saucepan over medium heat. Add the onion and cook until very soft and just starting to brown, about 12 to 15 minutes. Add the garlic and cook for about a minute before adding the curry and bay leaf. Cook for another 30 seconds. Then add the cauliflower, potatoes, crushed tomatoes, chickpeas and vegetable stock.

2. Bring to a simmer, lower the heat and continue to simmer gently for about 20 minutes or until the potatoes are just tender.
3. Add the peas and coconut milk, if you’re using it, and cook just another minute. Remove the bay leaf and add salt and pepper to taste.

Recipe Notes

Nutrition information does not include the optional coconut milk.

Note from Amy: The leftovers are fabulous the next day!

If you make Chickpea Curry, or any of the other recipes on the website, I would love to see your creations! 

Use the hashtag #veggiessavetheday on Instagram and tag Veggies Save The Day so I don’t miss seeing what’s cooking in your kitchen. In addition, you can post your photos on the Facebook page Veggies Save The Day. 

Nutrition Facts

Chickpea Curry

Amount Per Serving

Calories 138 Calories from Fat 18

% Daily Value*

Total Fat 2g 3%

Sodium 341mg 14%

Potassium 656mg 19%

Total Carbohydrates 25g 8%

Dietary Fiber 4g 16%

Sugars 4g

Protein 4g 8%

Vitamin A 7.4%

Vitamin C 35.6%

Calcium 3.7%

Iron 10.4%

* Percent Daily Values are based on a 2000 calorie diet.