This meatless meal is made with canned chickpeas and frozen vegetables, making it especially convenient on weeknights. Because the flavors of this dish intensify over time, it’s perfect for leftovers.
Active time: 10 minutes Total time: 45 minutes
Chickpea and vegetable curry
Ingredients:
- 2 15-oz (878g) cans chickpeas
- 1 pound (454 g) frozen broccoli/cauliflower/carrot mix
- 1 pepper, diced
- 1 15-oz (450 g) can light coconut milk
- 1 tbsp curry paste
- 1 teaspoon curry powder
- 1 cup (185g) brown rice
Directions:
Place all ingredients except brown rice in a large pot and simmer until heated through and slightly thickened, about 20 minutes.
While the curry is cooking, combine the rice and 2 cups salted water in a medium saucepan and bring to a boil. Once boiling, reduce heat to low, cover tightly, and simmer for 35-40 minutes, or until water is absorbed and rice is tender. Remove the pot from the heat and let the rice rest, covered, for 5 minutes. Then fluff it gently with a fork.
Divide the steamed rice into bowls, top with curry and serve.
For 4 people | Serving size: 3/4 cup rice and 2 cups curry
Nutritional values
Nutritional bonus: Potassium: 770 mg; Iron: 28%; Calcium: 13%; Vitamin C: 71%
Originally published November 13, 2017; Updated March 2026
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