Colourful Vegetable and Chickpea Curry (Ve)


  • 1 tbsp oil
  • 1 onion, roughly diced
  • 1 tsp cumin
  • 1 tsp chilli powder
  • 1 tsp turmeric
  • 1 clove garlic
  • A selection of chopped vegetables depending on season and preference, e.g.
    • 2 peppers (any colour depending on preference)
    • 2 carrots
    • 1/2 head broccoli
  • 1 can chickpeas, drained
  • 1 can coconut milk
  • To garnish: coriander, chopped
  • To serve: rice, naan bread, poppadoms


  • Heat the oil in a large pan. Add the onions and brown for 3 mins
  • Add the spices and garlic. Simmer for another 2 mins
  • Add the chopped vegetables (the hardest type first to cook for longer, i.e. carrots, then peppers, and last the broccoli) and chickpeas
  • One the vegetables are almost al dente, add all the coconut milk and increase the heat to simmer until the vegetables are cooked to taste
  • Garnish with coriander (optional) and serve with rice, naan bread or poppadoms (or all of the above; also optional)


  • Leftovers are great cold with salad, heated with more rice, wrapped in a burrito or just as they are
  • Change the vegetables to adapt to the season and make a new curry each time
  • Change the quantities and mixes of spices to also change the style of curry
  • Optional: 1 can of chopped tomatoes instead of/as well as coconut milk

Recipe by Izzy