Curried Chickpea and Vegetable Stew
A fragrant, warming stew with tender chickpeas, carrots, and potatoes, infused with aromatic curry spices. This indian-inspired vegetarian ready in about 45 minutes pairs (15 oz each), drained chickpeas, diced carrots, diced potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cans (15 oz each), drained chickpeas
- 2 cups, diced carrots
- 2 cups, diced potatoes
- 1, finely chopped onion
- 3 cloves, minced garlic
- 2 tbsp curry powder
- 1 can (13.5 oz) coconut milk
- 3 cups vegetable broth
- 1/4 cup, chopped fresh cilantro
- 1 tsp salt
Instructions
- Step 1: Heat a large pot over medium heat. Add 1 finely chopped onion and cook for 5 minutes until translucent. Stir in 3 minced garlic cloves and 2 tbsp curry powder, cooking for 1 minute until aromatic.
- Step 2: Add 2 cups diced carrots, 2 cups diced potatoes, and 2 cans drained chickpeas. Pour in 3 cups vegetable broth and 1 can coconut milk, then bring to a gentle simmer.
- Step 3: Cover and cook for 20 minutes until vegetables are tender. Stir in 1 tsp salt and 1/4 cup chopped fresh cilantro, then simmer uncovered for 5 minutes until flavors meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Curried Chickpea and Vegetable Stew take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Curried Chickpea and Vegetable Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep diced carrots from drying out.
Can I substitute ingredients in Curried Chickpea and Vegetable Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Curried Chickpea and Vegetable Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Curried Chickpea and Vegetable Stew?
Indian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
