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Chickpea Curry (Frugal Vegan)

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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 made with cauliflower, potatoes, tomatoes, peas, onion, and garlic. You can add coconut milk to make it creamy and serve it with rice.

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.

Chickpea Curry is an easy and delicious recipe from the cookbook Frugal Vegan by Katie Koteen and Kate Kasbee of Well Vegan.

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?

Creamy Chickpea Curry from Frugal Vegan is vegan and gluten-free. It's made with garbanzo beans, cauliflower, potatoes, and peas.

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!

Chickpea Curry, vegan and gluten-free, is made with cauliflower, potatoes, tomatoes, and onion. It's one of many delicious recipes from Frugal Vegan. #vegan #glutenfree #chickpeacurry

Chickpea Curry (Frugal Vegan)
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5 from 7 votes

Chickpea Curry

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.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6
Calories 138kcal
Author Katie Koteen and Kate Kasbee

Ingredients

Instructions

  • 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.
  • Bring to a simmer, lower the heat and continue to simmer gently for about 20 minutes or until the potatoes are just tender.
  • 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.

Notes

From Frugal Vegan by Katie Koteen and Kate Kasbee, Page Street Publishing Co. 2017.
Splurge: Add 1 (14-oz [396-g]) can of culinary (full-fat!) coconut milk before serving
Nutrition information does not include the optional coconut milk.
Note from Amy: The leftovers are fabulous the next day!
 
Calories: 138kcal | Carbohydrates: 25g | Protein: 4g | Fat: 2g | Sodium: 341mg | Potassium: 656mg | Fiber: 4g | Sugar: 4g | Vitamin A: 7.4% | Vitamin C: 35.6% | Calcium: 3.7% | Iron: 10.4%
Tried this recipe?Let me know what you think by leaving a ☆ rating and comment. And share your photo on Instagram and tag @veggiessavetheday and #veggiessavetheday!
Course: Main Course
Cuisine: Fusion
Keyword: Chickpea Curry

Reader Interactions

Comments

All commentsI made thisQuestions

  2. I thought I was the cookbook queen, but I haven’t heard of this one! I think I’m going to have to check it out, because this recipe looks amazing!

    Reply

  5. I love this book and have been cooking so many of the recipes from it because they are all so quick and easy. This is one I haven’t tried though. I have no idea why as I love chickpeas in curry. I’ll have to try it next!

    Reply


  11. This was the first curry I made and it was deliciou!. Next time I will use 1 1/2 cans of coconut milk.

    Reply


  12. I’ve been on the hunt for an easy, delicious chickpea curry recipe with coconut and this one jumped out at me, so I made it yesterday. IT’S AWESOME! For my version I omitted the oil and cauliflower but it wasn’t missed when it came to the taste. Fire roasted tomatoes and extra vegetable stock were added. Also, I threw in some bell pepper and carrots. It was so delicious that my husband tried it and LIKED IT – which makes it a keeper and a new favorite! We had it again tonight with some rice and a salad. It was even better the next day and now it’s GONE BABY. I highly recommend this recipe to anyone looking for a nutritious, delicious and easy meal. Thank you!

    Reply

  14. This recipe sounds wonderful!
    1) There are just the 2 of us, can I freeze the leftovers?
    2) Also, how big are the servings?
    3) We are not fans of chickpeas, can I sub the chickpeas with Northern Beans?

    Reply

    • Thanks Donna! I hope you enjoy it!
      1) Yes, you can freeze the leftovers.
      2) The servings really aren’t that big, in my opinion. I think you could refrigerate or freeze the leftovers and have enough for a couple more meals.
      3) Sure, you can use a different bean, or leave the beans out and add more vegetables.

      Reply

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