Looking for a flavour-packed, wholesome meal that’s easy to make? This chickpea and vegetable curry is perfect for busy nights. It’s rich, creamy, and packed with warming spices, colourful vegetables and protein-rich chickpeas, all simmered together in a fragrant coconut milk base.
Cumin, coriander, and mustard seeds add depth, while pumpkin and carrot bring natural sweetness. Cauliflower adds heartiness, and a handful of baby spinach stirred in at the end keeps it fresh and vibrant. It’s a beautifully balanced dish—comforting yet light, simple yet full of bold, aromatic flavours.
This chickpea and vegetable curry is gluten-free, dairy-free, and completely plant-based, making it a nourishing meal that’s as good for you as it is delicious. Serve it with fluffy steamed rice and a sprinkle of fresh coriander for the ultimate cosy, satisfying dinner.
Looking for more plant-based meal ideas? Click here to visit our recipe collection.
Chickpea & Vegetable Curry
Ingredients
- 1 tablespoon vegetable oil
- 1 onion sliced
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- 1 teaspoon mustard seeds
- 1½ cups gluten-free vegetable stock
- 125 g pumpkin peeled and diced
- 1 carrot sliced
- 1 cup cauliflower pieces
- 400 g tin chickpeas drained ensure gluten-free
- 2 ripe tomatoes chopped
- 1 cup coconut milk
- 100 g baby spinach
- Steamed rice to serve (optional)
- Fresh coriander leaves to serve (optional)
Instructions
- Heat oil in pan, add onion and cook on medium heat for about 5 minutes. Add spices and cook, stirring, for a couple of minutes. Add stock, pumpkin and carrot. Simmer for about 10 minutes.
- Add cauliflower, chickpeas, tomatoes and coconut milk. Simmer for a further 5 minutes. Finally, add spinach and cook for 2-3 minutes or until spinach is just wilted. Serve with rice and fresh coriander leaves, if desired.
