Chickpea and Vegetable Curry Recipe

Name: Chickpea and Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 onions, sliced; 4 cloves garlic, crushed; 2 teaspoons curry powder; 4 cups gluten-free vegetable stock; 1 (15 ounce) can chickpeas, drained and rinsed (or cook your own from dry); 12 cauliflower, cut into florets; 2 broccoli, cut into florets; 3 cups spinach leaves, washed and chopped roughly; 2 tomatoes, chopped; 10 12 ounces firm tofu, cubed; 1 -2 teaspoon red miso, dissolved in a little; boiling water or stock

Servings: persons

2 onions, sliced
4 cloves garlic, crushed
2 teaspoons curry powder
4 cups gluten-free vegetable stock
1 (15 ounce) can chickpeas, drained and rinsed (or cook your own from dry)
12 cauliflower, cut into florets
2 broccoli, cut into florets
3 cups spinach leaves, washed and chopped roughly
2 tomatoes, chopped
10 12 ounces firm tofu, cubed
1 -2 teaspoon red miso, dissolved in a little
boiling water or stock

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!

186

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 onions, sliced, 4 cloves garlic, crushed, 2 teaspoons curry powder, 4 cups gluten-free vegetable stock, and more.

Yes, Chickpea and Vegetable Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chickpea and Vegetable Curry

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