Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chickpea and Vegetable Curry Recipe
    Lost? Site Map

    Chickpea and Vegetable Curry

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    L'ecole's Note:

    Not sure where I got this recipe from; it's been sitting in my computer's hard-drive for several years. Finally got 'round to trying it, with the only change being swapping out regular diced tomatoes for Rotel (tomatoes and chiles), to give it some extra heat. Served over brown rice, DH and I thought it was delicious, satisfying, and healthy to boot!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email



    Units: US | Metric


    1. 1
      Warm oil in a large pan over medium heat. Saute garlic and onions 5-8 minutes, until translucent and slightly browned.
    2. 2
      In a small bowl, combine curry powder, cumin, cinnamon, cloves, and salt. Add chickpeas and mix seasoning to pan and stir for 1 minute.
    3. 3
      Add coconut milk, tomatoes and their liquid, carrots, broccoli, and red bell pepper. Bring to a low simmer and saute for 10 minutes, until vegetables are easily pierced with a fork.
    4. 4
      Serve over basmati rice.

    Ratings & Reviews:

    • on March 12, 2012


      Absolutely delicious curried vegetables -- my house smells wonderful! I did change up the veggies to accommodate what I had in the fridge - I used carrots, cauliflower, a potato, spinach and of course, the chickpeas. I steamed the potato, carrots and cauliflower just a bit to tenderize them as the sauce only cooks for approximately 10 minutes but they were still crisp tender. Served these veggies over rice and added a side salad. This dish made a wonderful vegetarian dinner. Thanks for the post.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chickpea and Vegetable Curry

    Serving Size: 1 (331 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 662.1
    Calories from Fat 246
    Total Fat 27.4 g
    Saturated Fat 18.3 g
    Cholesterol 0.0 mg
    Sodium 946.3 mg
    Total Carbohydrate 99.8 g
    Dietary Fiber 9.6 g
    Sugars 64.6 g
    Protein 10.6 g

    Ideas from


    Over 475,000 Recipes Network of Sites