Chickpea Curry
Prep: 10 mins
Cook: 20 mins
Servings: 4
This Indian-inspired curry is full of flavour and on the table in 20 minutes


  • 1 tsp canola oil
  • 1 onion, chopped
  • 3 cloves garlic, finely chopped
  • 1 tbs ground cumin
  • 1 tbs ground coriander
  • 1 tbs curry powder
  • 1 x 400 g can no-added-salt chickpeas, drained and rinsed
  • 1/2 zucchini, chopped
  • 3 carrots, chopped
  • 1 cup frozen green bean
  • 400 g can no-added-salt diced tomatoes
  • 165 g can reduced-fat coconut milk
  • 4 cups steamed rice (from 2 cups uncooked rice)


  1. Heat oil in a non-stick frypan or pot and fry onions, garlic and spices for 2 minutes.
  2. Add the rest of the ingredients and simmer with the lid off for 15-20 minutes.
  3. Serve with rice.


You can use a variety of vegetables in this curry. Potatoes, broccoli, cauliflower and capsicum all work well.


If you like a mild curry, or your spices are very fresh (and therefore strong), start with half the amount of curry powder, cumin and coriander.

Healthy tip!

We are family! Enjoy some quality time together at the dinner table and switch off all other distractions.

Start to LiveLighter today

Become a member for free and receive your personalised meal plan.

Learn more

Nutrition Information

per serving per 100g
Energy 1734 kJ 341 kJ
414 Cal 82 Cal
Protein 11.1 g 2.2 g
Fat, total 7.3 g 1.4 g
— saturated 2.9 g 0.6 g
Carbohydrate 69.8 g 13.7 g
— sugars 9.7 g 1.9 g
Sodium 313.8 mg 61.7 mg
Fibre 10.7 g 2.1 g

Member comments & rating

Log in or sign up to join the discussion.

Comments (1)

  • Avatar

    This is just delicious.. I used cauliflower, broccoli, carrots and fresh beans and increased the amount of curry and spices to make it a bit zingier... a new family favourite
    Posted on: 18 Jan 16

Rating (1 ratings)