Tips & Hacks

CHICKPEA CURRY | Easy Vegetarian Curry Recipe!



This one-pan coconut chickpea curry is one of my favorite vegan and vegetarian dinners when I need something tasty on the fly. It’s pantry-friendly with simple ingredients and filled with deliciously bold Indian-inspired flavors. And while it’s begging to be served over rice, there are endless ways to enjoy it throughout the week.

I love this recipe because it’s healthy, budget-friendly, meal-prep-friendly, loaded with plant-based protein, and incredibly flavorful, with all of those warming, curry spices. It’s just SO GOOD. This will be a new favorite dinner recipe!

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► FEATURED IN VIDEO:
Braiser Pan:
Canned Chickpeas:
Canned Coconut Milk:

► ALWAYS IN MY KITCHEN:
Counter Stools:
Vitamix Blender:
Spiralizer:
Tea Kettle:
Utensil Holder:
Flour Jars:
Salt Cellar:
Knife Set:
White Chef’s Knife:
Cutting Board:
Magnetic Measuring Spoons:
Magnetic Measuring Cups:
Food Scraper:

For everything else I use in my videos, check out the SHOP page on my website:

► TIMESTAMPS:
00:00 Intro
00:21 Prep the onion, ginger, garlic, and cilantro.
01:30 Add the chickpeas, coconut milk, broth, and spices to a pan.
02:45 Bring the chickpea curry to a boil, then reduce to a simmer.
03:20 Remove the chickpea curry from the heat, then stir in the cilantro and lime juice.
04:31 Serve the chickpea curry over rice.
05:01 Taste test, storage, and tips.

► WHAT I’M WEARING
Top (similar):
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Linen Apron:

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#chickpeacurry #curryrecipe #vegetarianrecipe

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