Chickpea Vegetable Curry

The other day, it was around 2 o’ clock and my kids had just rested their energetic bodies down for a nap. I swear that day I had heard, “Do You Want to Build A Snowman?” 856 times, and my mentality was close to a 5 year old. I had a really small breakfast that morning and I hadn’t eaten lunch yet either. For some reason that day was extremely busy, and I’m pretty sure I forgot to put on deodorant. (Not a first.) I was 2 seconds away from calling out and ordering my favorite comfort food, but for some reason I had this motivation to create something in the kitchen all for me.


My kitchen was oddly spotless and it was way too quiet in the house, so I grabbed what I had in the pantry and decided to try and re-create a favorite comfort food dish of mine. And because I couldn’t live with the fact that my kitchen was clean.

I wish I would branch out more often when we eat at authentic thai restaurants, but every time I order curry. (Along with 5 cups of rice to go with it.) That day I had been craving a curry dish so bad, that I could practically taste it. As soon as I finished making it, I almost convinced myself I would never have to order take out again… (Probably a lie.)

You probably are guessing why the pictures of this amazing curry are not the best pictures. I honestly had NO intention of sharing this on the blog, this dish was really all for me. Selfish? But the more bites I took, the more I knew I had to share. My favorite things about this dish is not only the flavor, but the fact that it’s vegan, full of veggies, and filling. I just ate it straight out of a bowl, but you could definitely add this on top of rice.


Chickpea Vegetable Curry
  • 3 carrots sliced
  • 1½ c. broccoli
  • ½ white sweet potato sliced/diced
  • 3 TB. coconut oil
  • 2 TB. flour
  • 1 sweet onion diced
  • 1-2 TB. chopped garlic
  • 1 tsp. fresh ginger (grated)
  • 1 can coconut milk
  • 4 cups vegetable broth
  • 1 can rinsed and drained chickpeas
  • 3 TB. Madres Curry Powder
  • 2 tsp. Garahm Masala
  1. In a large pot over low/medium heat, add oil, onions, garlic, and ginger. Once the onion appears translucent, sprinkle in the flour. Whisk until combined and then slowly whisk in milk, followed by the broth.
  2. Bring to a boil then reduce heat a little.
  3. Add in veggies, and sprinkle in spices. Stir together.
  4. Continue to whisk every so often.
  5. Cover and cook for about 20 or 30 minutes, or until the vegetables are softened.



I honestly have no idea how to end this post like I normally do with a quick, whitty, and sometimes sarcastic comment. So….

“Do You Want To Make Some Curry?”

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  1. Uhm yes I do. Hello. I even half like 95% of these ingredients in my kitchen right now. Your timing is impeccable, I just watched a Vegan documentary and while I don’t think I’ll go Vegan (since I only eat the occasional salmon, egg or chicken anyway) I am vowing to myself to cut my animal product intake back to 2 or 3 times a week. ‘Cause reasons.

    Also because of you the past two days of my life have consisted of green-ish smoothies. Look at you influencing my life drastically. 😉

  2. Love this. It would totally be something I’d make for just me, too. Sadly, I’m the only curry lover in this house.

  3. This would be yummy with some tofu sauteed in there too, I bet. Definitely making this soon! Sounds delish. 🙂

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