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. 👍
See my black bean tacos and easy chickpea burgers for some other bean-based meatless meals.
This crispy soy marinated tofu is a go-to as well. Or slow cooker vegetarian curry for a different and hands-off take on this meal.
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.
Quick and Easy Vegetarian Curry
This quick and easy vegetarian curry is loaded with veggies and warm spices for a beautiful, flavorful dinner!
- 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.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 309Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 5mgSodium: 584mgCarbohydrates: 41gFiber: 11gSugar: 16gProtein: 14g
What a great quick dinner! I love anything made in 15 minutes! Thanks for the shout out for my Mexican Lasagna! And have a great trip xo
Thanks my friend! You know I'm all about the quick + easy meals! 😊
This is right up my alley! the more curry the better. Love to have you join our meatless Monday link up today check it out
I'm a huge curry fan too!
What a beautiful, colorful dish! And Costa Rica sounds so great, I wish I could visit it too someday, but it is just too far away from us. We were thinking about Cuba recently, but the plain tickets for 4 people cost a fortune from Germany. And nothing else is included, just the flight... Well, we will have to save a bit longer...
We're lucky that it's a pretty short trip for us! Still definitely something we had to save for but I'm excited it's here!!
Dawn - Girl Heart Food
That's so exciting!!! I've never been but I bet you guys will have an AMAZING time! I absolutely love curry based dishes as well as vegetarian ones so this is right up my alley! And 15 minutes? Can't beat that! Cheers to a wonderful vacation, my friend! XOXO
Thanks so much my friend!! XXOO
Does this freeze well? Just made this to take to a family only to find out they already have some meals coming in right now. Would like to freeze this for them to use in a couple of weeks.
Hi Jane! I've never frozen this (only because we never have leftovers!) but I imagine it would be OK. And what a sweet friend you are! I hope they enjoy it!
I bet this is a lot better if you don't add 2 teaspoons of cayenne pepper thinking it's the curry powder. Argh. I was able to wash off some of the pepper and the dish ended up tasty, if really hot. I look forward to making it again the right way 🙂
Ha, I'm sorry Sharon but that made me laugh so hard! I'm glad you were able to salvage it and I hope you like it even better when it's not quite so spicy! 😊
Alida | Simply Delicious
I love this recipe for fuss free dinners.
I am all about those! 🙂
Packed full of amazing flavors! This is perfect for weeknights!
It absolutely is!
I was excited about this dish. Not sure what wet wrong yoghurt and milk... curdled almost immediately. Both bought new today
Hi Lisa, I'm so sorry to hear that! I've never had a problem with curdling (either milk or Greek yogurt) in any of my curries, but I know some people do. 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. (I'll add that note to the notes in the recipe card here, as well.) Hope that helps!
Thanks for getting back to me. I’ll try it again
Loved this recipe! Added cauliflower and a little Garam Masala. Also used coconut milk, as I had a can on hand. Thanks! This will definitely be a regular dinner!
I'm so happy to hear you loved it Jessica! And love the sound of those changes/substitutions - YUM! 😊
Made this exactly according to the recipe. Used the Greek yogurt and 2% milk and set those out when I started so they could warm up slightly and also took the pan off the burner when I added them to avoid curdling and it worked...until I put the pan back on the burner to get it to simmer and then it all curdled. Also couldn’t taste the curry at all - other similar recipes call for 2 tbsp of curry, I wonder if this one needs that much? It wasn’t bad by any means but not awesome.
Can this be made ahead of time to deliver to someone fir dinner?
Hi Courtney! Yes, I think that would be fine to make it ahead of time. I'd just turn off the heat as soon as you add the chickpeas, spinach and peas. They'll wilt and warm through later when it's reheated before serving. Then just let it cool before you pack it up and deliver it. What a good friend you are!
I can't wait to give this recipe a go as I'm trying to incorporate more vegetarian meals into my diet. This looks so delicious but I have a quick question. Is there a specific curry powder you would recommend or will any one offered at my local grocery store work? The only curry powder I have ever used is from Trinidad & Tobago and, while I love it for the dishes I use it for, I'm not sure that the flavors would marry well with this Indian dish.
Hi Letticia! Great question - different curry powders can definitely have different tastes. I use a standard store-bought curry powder from my grocery store. I've used a couple of different brands and they were all similar enough to work well here, so I'm sure what you can find in your store will be great. I hope that helps and I hope you enjoy this!
Thank you so much for the super quick reply!
I'm on my way to the store right now to pick up some curry.
The weather here is drizzly and cold so I can't wait to make this savory and warm dish.
Have a wonderful day!