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Vegetable-Chickpea Curry


  • coconut oil

  • 1-2 tablespoons minced ginger

  • 2 carrots, peeled and cut into large chunks

  • vegetable medley (broccoli/cauliflower florets, zucchini, and greens)

  • 1 teaspoon cumin

  • 1/4 teaspoon turmeric

  • 1.5 tablespoons curry powder

  • red chili flakes

  • 2 teaspoons salt

  • cilantro, roughly chopped

  • 1 can coconut milk

  • 18 oz crushed/diced tomatoes

  • 2 cups water

  • lime

  • 1 can chickpeas, drained and rinsed


  1. Heat up coconut oil oil in a dutch oven or stainless steel pot.

  2. Add in ginger. Sauté for 1-2 minutes and then add in cumin, turmeric, curry powder, and chili flakes. Cook for another minute and then add in vegetables. Cook for about 5 minutes and then add in salt, tomatoes, and water. Bring to a boil and then lower.

  3. Add in chickpeas, coconut milk, cilantro, and lime. Cook for another 5-10 minutes, or until vegetables are cooked to your liking. Taste and adjust for seasoning. Serve with basmati rice!


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