Oct 05, 2021 Cozy up on cold days with this Vegetable & Chickpea Coconut Curry. Made with cauliflower, sweet potatoes, chickpea and warm spices, this curry is fragrant, aromatic and so filling. It is also vegan and gluten-free. I am all for cozy curries and warm soups this time of the year. There’s nothing more comforting than a bowl of curry when it’s cold outside. Don’t you think? I have been making this vegan tomato soup on repeat these days, have you guys tried it? Another favorite has been this Vegetable & Chickpea Coconut Curry. If you love curries and comforting flavors, then you are going to love this recipe. It has vegetables, chickpeas, coconut milk all cooked together with some of my favorite spices from The Spice Hunter! As an Indian, spices are an integral part of my kitchen and my cooking and I am always on the lookout for quality spices. I am delighted to say that the spices from The Spice Hunter are some of the best I have ever used in my kitchen. The company was started in the 1980’s in California and takes pride in premium quality spices (and I can definitely vouch for the quality)! You can read more about their spices by visiting the Spice Hunter website.
Ingredients
The ingredients list might look long but this curry is easy to put together! Vegetables: for this recipe I have used sweet potatoes, cauliflower and bell pepper. You can also use vegetables which are in season like pumpkin or butternut squash. Green peas and carrots will also go well. Chickpeas: I have used canned chickpeas in this recipe since that saves me time on busy days. But if you want to use raw chickpeas, soak them overnight and then pressure cook them separately using an Instant Pot or stove-top pressure cooker and then use in the recipe. Spices: what’s a good curry without high quality spices? For this recipe, I have used The Spice Hunter’s Turmeric, Smoked Paprika, Cumin, The Spice Hunter’s Coriander Powder and Garam Masala. Coconut milk: to make the curry creamy, I like using full fat coconut milk. You can however also use lite coconut milk if that’s what you prefer. Other than these main ingredients, the recipe also calls for onion, fresh ginger and garlic, jalapeño, a can of diced tomatoes and some cilantro and lime juice for the final touches.
Step by Step Instructions
1- Heat oil in a pot on medium heat. Once the oil is hot, add the chopped ginger, garlic, jalapeño and onions. 2- Cook for around 3 minutes until the onion soften. 3- Then add a 14.5 oz can of diced tomatoes and stir. 4- Cover the pot with a lid and let the tomatoes cook for 4 to 5 minutes on medium heat. 5- Remove the lid and then add the spices – 1 teaspoon of Spice Hunter’s coriander powder, 1/2 teaspoon cumin powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon turmeric and salt to taste. 6- Stir and cook the spices for 1 minute. 7- Add the cauliflower florets, diced sweet potatoes and a can of chickpeas. Stir until the veggies and chickpea are well coated with the spices. 8- Then add water and a can of coconut milk and give it a good stir. 9- Cover and cook for 10 minutes, stir couple of times in between. 10- Then remove the lid, add sliced bell peppers. Cover and simmer for 5 more minutes. 11- Remove lid, add chopped cilantro and squeeze in fresh lime juice. Turn off heat. 12- Sprinkle garam masala. The curry might look thin at this point but it will continue to thicken as it cools down. Serve with brown rice or jasmine rice! This curry was so good with white jasmine rice, we literally inhaled it! Hope you guys enjoy this recipe as much as we did because it’s:
flavorful so easy to make can be customized to taste filling and delicious
And if you loved this recipe, then check out Spice Hunter on Instagram and Facebook for more recipe ideas and inspiration. Use coupon code “MANALI20” at checkout to receive 20% off on your order on Spice Hunter website.
Instant Pot Version
If you want to make this in your Instant Pot, please see the recipe card below for instructions. More or less the recipe will remain the same but you have to make sure that you cut the cauliflower and sweet potatoes into bigger pieces. If you cut them small then they will turn to mush in the IP when pressure cooked.
Tips & Notes
You can use Spice Hunter’s curry powder in place of garam masala in the end. Other vegetables like pumpkin, squash, carrots, peas, spinach can also be added to this curry. If using spinach, add it towards the end, probably for the last 2 to 3 minutes only. The curry thickens considerably as it cools down. While reheating you may need to add some water to it. The spice levels can be adjusted to taste. Add more of the jalapeno or cayenne pepper for extra heat.
If you’ve tried this Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen and on YouTube to watch my latest videos.
title: “Vegetable Chickpea Coconut Curry " ShowToc: true date: “2024-10-19” author: “Allen Donaldson”
Oct 05, 2021 Cozy up on cold days with this Vegetable & Chickpea Coconut Curry. Made with cauliflower, sweet potatoes, chickpea and warm spices, this curry is fragrant, aromatic and so filling. It is also vegan and gluten-free. I am all for cozy curries and warm soups this time of the year. There’s nothing more comforting than a bowl of curry when it’s cold outside. Don’t you think? I have been making this vegan tomato soup on repeat these days, have you guys tried it? Another favorite has been this Vegetable & Chickpea Coconut Curry. If you love curries and comforting flavors, then you are going to love this recipe. It has vegetables, chickpeas, coconut milk all cooked together with some of my favorite spices from The Spice Hunter! As an Indian, spices are an integral part of my kitchen and my cooking and I am always on the lookout for quality spices. I am delighted to say that the spices from The Spice Hunter are some of the best I have ever used in my kitchen. The company was started in the 1980’s in California and takes pride in premium quality spices (and I can definitely vouch for the quality)! You can read more about their spices by visiting the Spice Hunter website.
Ingredients
The ingredients list might look long but this curry is easy to put together! Vegetables: for this recipe I have used sweet potatoes, cauliflower and bell pepper. You can also use vegetables which are in season like pumpkin or butternut squash. Green peas and carrots will also go well. Chickpeas: I have used canned chickpeas in this recipe since that saves me time on busy days. But if you want to use raw chickpeas, soak them overnight and then pressure cook them separately using an Instant Pot or stove-top pressure cooker and then use in the recipe. Spices: what’s a good curry without high quality spices? For this recipe, I have used The Spice Hunter’s Turmeric, Smoked Paprika, Cumin, The Spice Hunter’s Coriander Powder and Garam Masala. Coconut milk: to make the curry creamy, I like using full fat coconut milk. You can however also use lite coconut milk if that’s what you prefer. Other than these main ingredients, the recipe also calls for onion, fresh ginger and garlic, jalapeño, a can of diced tomatoes and some cilantro and lime juice for the final touches.
Step by Step Instructions
1- Heat oil in a pot on medium heat. Once the oil is hot, add the chopped ginger, garlic, jalapeño and onions. 2- Cook for around 3 minutes until the onion soften. 3- Then add a 14.5 oz can of diced tomatoes and stir. 4- Cover the pot with a lid and let the tomatoes cook for 4 to 5 minutes on medium heat. 5- Remove the lid and then add the spices – 1 teaspoon of Spice Hunter’s coriander powder, 1/2 teaspoon cumin powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon turmeric and salt to taste. 6- Stir and cook the spices for 1 minute. 7- Add the cauliflower florets, diced sweet potatoes and a can of chickpeas. Stir until the veggies and chickpea are well coated with the spices. 8- Then add water and a can of coconut milk and give it a good stir. 9- Cover and cook for 10 minutes, stir couple of times in between. 10- Then remove the lid, add sliced bell peppers. Cover and simmer for 5 more minutes. 11- Remove lid, add chopped cilantro and squeeze in fresh lime juice. Turn off heat. 12- Sprinkle garam masala. The curry might look thin at this point but it will continue to thicken as it cools down. Serve with brown rice or jasmine rice! This curry was so good with white jasmine rice, we literally inhaled it! Hope you guys enjoy this recipe as much as we did because it’s:
flavorful so easy to make can be customized to taste filling and delicious
And if you loved this recipe, then check out Spice Hunter on Instagram and Facebook for more recipe ideas and inspiration. Use coupon code “MANALI20” at checkout to receive 20% off on your order on Spice Hunter website.
Instant Pot Version
If you want to make this in your Instant Pot, please see the recipe card below for instructions. More or less the recipe will remain the same but you have to make sure that you cut the cauliflower and sweet potatoes into bigger pieces. If you cut them small then they will turn to mush in the IP when pressure cooked.
Tips & Notes
You can use Spice Hunter’s curry powder in place of garam masala in the end. Other vegetables like pumpkin, squash, carrots, peas, spinach can also be added to this curry. If using spinach, add it towards the end, probably for the last 2 to 3 minutes only. The curry thickens considerably as it cools down. While reheating you may need to add some water to it. The spice levels can be adjusted to taste. Add more of the jalapeno or cayenne pepper for extra heat.
If you’ve tried this Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen and on YouTube to watch my latest videos.
