Vegetable and Chickpea Ethiopian Curry with Berbere and Coconut

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty vegan curry brimming with chickpeas, mixed vegetables, and a warm blend of berbere spices simmered in creamy coconut milk. This african-inspired vegan (vegan, gluten free) ready in about 40 minutes pairs chickpeas, cooked or canned, drained, large (about 1 cup) onion, diced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 15 min Cook: 25 min Serves 4 African cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced onion and sauté for 5 minutes until softened and translucent. Add 3 minced garlic cloves and 1 tbsp minced fresh ginger, cooking for 1 minute until fragrant.
  2. Step 2: Stir in 2.5 tbsp berbere spice blend and cook for 2 minutes to toast the spices, stirring constantly to prevent burning.
  3. Step 3: Add 1 medium diced tomato, 1 cup diced sweet potato cubes, and 1 cup trimmed green beans. Cook for 3 minutes, stirring occasionally.
  4. Step 4: Pour in 13.5 oz canned full-fat coconut milk and 1 cup vegetable broth. Add 1.5 cups cooked chickpeas, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine.
  5. Step 5: Bring the curry to a gentle simmer, cover, and cook for 20 minutes until the sweet potatoes are tender and the sauce thickens.
  6. Step 6: Remove from heat and stir in 1 tbsp fresh lemon juice and 2 tbsp chopped fresh cilantro. Serve warm over rice or with injera flatbread.

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Frequently asked questions

How long does Vegetable and Chickpea Ethiopian Curry with Berbere and Coconut take to make?

Total time is about 40 minutes (15 min prep + 25 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 Vegetable and Chickpea Ethiopian Curry with Berbere and Coconut?

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 garlic cloves, minced from drying out.

Can I substitute ingredients in Vegetable and Chickpea Ethiopian Curry with Berbere and Coconut?

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 Vegetable and Chickpea Ethiopian Curry with Berbere and Coconut 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.

Is Vegetable and Chickpea Ethiopian Curry with Berbere and Coconut vegan?

Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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