Chickpea and Vegetable Curry

READY IN: 35mins
Recipe by dale7793

A healthy tasty vegetarian curry. Low in fat, gluten-free and dairy free. Perfect for lunch or dinner. Recipe from Teresa Cutter.

Top Review by Geri by the Sea

I've got to echo what Annetty says... I reduced the stock by half and it was still too much, very soupy. I'd decrease that part of the recipe to 1 cup. I also added the ginger and garam masala that she suggested, and some chili sauce... livened it up!

Ingredients Nutrition


  1. Heat a non-stick pan and fry onions in a little bit of stock or water until soft.
  2. Add garlic and curry powder.
  3. Cook for 1 minute then add the remaining stock, chickpeas, cauliflower and broccoli.
  4. Cover and simmer for 10-15 minutes, until tender.
  5. Add spinach leaves, tomatoes, tofu and miso.
  6. Heat through until spinach is wilted and tofu is warmed through.
  7. Serve!

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