This quick and easy vegetarian curry is loaded with chickpeas, spinach, green peas and plenty of warm spices for a bright, beautiful and flavorful dinner!
I am SO excited for this week!
In just a couple of days I am heading to Costa Rica for a long weekend of sun and fun! I started packing yesterday cause I'm just so excited for this trip!
We've got a canopy zip line tour planned, a volcano hike, sunset tubing and sunset horseback riding. Plus lots of beach and pool time.
Ahhh, is it time to board the plane yet because I am READY! But alas, I must be patient a little longer. So before all that, let's talk about today's deliciousness. 😋
Today I’m sharing with you a new favorite meatless Monday dinner.
This quick and easy vegetarian curry is bright, beautiful, full of flavor and has tons of freshness. 💚
It’s easy enough for a weeknight but also so satisfying.
And it’s perfect for a lightened up meal here in January. 👍
Today's vegetarian curry is made without coconut milk. I’ve had curry with it and I like that too, but this is just my easy go-to with ingredients I always have on hand.
(But if you want to use coconut milk to make this vegan, I've got details for you on that in the notes. This recipe is also naturally gluten-free as is.)
And just like my quick chicken curry that this is based on, it’s maybe not traditional and maybe not super authentic, but I’m OK with a few shortcuts that get dinner on the table and still have ALL the great flavor!
So let's get cooking!
Now, I've got some notes and substitutions coming up on how to make this chickpea curry. Just tryin' to be helpful.
If you'd like to skip to the recipe, just scroll on down through this text. The recipe card is near the bottom of the page, above the comments section.
- Tomatoes: I like the extra oomph from the fire-roasted diced tomatoes, but you could use regular diced or petite diced tomatoes if that's what you have on hand.
- Veggies: The peas and spinach are easy go-to vegetables in my fridge and freezer, so that's what I've used here. They're also really quick to add. However, you could also try this with peppers, broccoli or any other favorite veggies you want to use.
- Toppings: The toppings listed in the recipe card are optional, but I highly recommend you pick at least a couple of them! The herbs and the lime juice add such great freshness, and the peanuts give it a really great crunch factor.
- Chicken: Feel free to add some grilled or rotisserie chicken to this if you have non-vegetarians. We've done it before and it's an easy option.
- Coconut milk: If you want to use coconut milk in place of the Greek yogurt and milk, you can. Just substitute a 13 oz. can. You may need to add a couple of tablespoons of your flour of choice or a cornstarch slurry and let the mixture simmer for a little longer to help the curry thicken.
OK, let's get ready to serve it up and dig in!
For serving, we love this veggie curry over steamed brown rice, but white or basmati rice, couscous and even cauliflower rice would all be great here!
Or add some warm naan bread to eat with this curry. Yum!
Oh, and one quick tip... I've never had an issue, but some people do have problems with milk or yogurt curdling when they add it to a curry.
Milk and yogurt can curdle if it heats too quickly, or if it comes to a boil. You may want to lower your heat or briefly remove the pan from the stove when you add these ingredients to help prevent curdling.
Last thing, what to do with any leftovers.
Leftover vegetarian curry, once cooled, can be stored in the refrigerator in a covered container for up to 5 days. Reheat over medium low on the stove until warmed through. Or reheat in a microwave-safe bowl in the microwave until warmed through.
There you have it!
Here’s to more flavor in less time and a healthy, delicious vegetarian dinner. 👊
P.S. Looking for other vegetarian recipes? Check out this one-pot vegetarian spaghetti, sweet potato and black bean chili and this Mediterranean quinoa skillet. Or browse all of my easy, main dish vegetarian recipes for more inspiration.
- 2 teaspoons extra-virgin olive oil (or coconut oil)
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons curry powder
- 1 (14.5 oz.) can diced fire-roasted tomatoes, drained
- ¾ cup plain Greek yogurt (I use nonfat)
- ½ cup milk of choice
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper (optional)
- 1 (15 oz.) can chickpeas, rinsed and drained
- 2 cups fresh baby spinach
- 1 cup green peas (thawed, if frozen)
- Chopped cilantro or parsley, chopped peanuts, sliced green onions, squeeze of fresh lime juice
- Heat olive oil in a large skillet over medium heat.
- Add onion and sauté for 4-5 minutes, until softened. Add garlic and sauté another 30 seconds.
- Stir in curry powder, diced tomatoes, Greek yogurt and milk. (Tip: reduce heat or remove from heat to add the milk and yogurt to prevent curdling.) Season with salt, pepper and cayenne, if using.
- Bring to a low simmer and cook for 2-3 minutes, stirring occasionally, until slightly thickened.
- Stir in chickpeas, spinach and peas until warmed through and spinach is slightly wilted, 1-2 minutes.
- Serve hot with desired toppings.
Toppings: The toppings here are optional, but I highly recommend you pick at least a couple of them! The herbs and the lime juice add such great freshness, and the peanuts give it a really great crunch factor.
Serving: We love this served over steamed brown rice, but white or basmati rice, couscous and even cauliflower rice would all be great here. Or just add some warm naan bread!
Coconut milk: If you want to use coconut milk instead of the Greek yogurt and milk, just substitute a 13.5 oz can. You may need to add 1-2 tablespoons flour of choice and let the mixture simmer for longer to help it thicken.
Chicken: You can add some grilled or rotisserie chicken to this for any non-vegetarians.
Leftovers: Leftover vegetarian curry, once cooled, can be stored in the refrigerator in a covered container for up to 5 days. Reheat over medium low on the stove until warmed through. Or reheat in a microwave-safe bowl in the microwave until warmed through.
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Amount Per Serving: Calories: 309Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 5mgSodium: 584mgCarbohydrates: 41gFiber: 11gSugar: 16gProtein: 14g