Vegetarian curry with rice, chickpeas and coconut milk – Indian vegetable recipe



This vegetarian curry with rice, chickpeas, and coconut milk is a quick, healthy and easy recipe that tastes incredibly delicious and is very filling. The Indian dish is straightforward to prepare, and you can have a filling lunch or dinner in no time.


Our vegetarian curry recipe is prepared with coconut milk, which makes it wonderfully creamy and gives it a tremendous exotic touch. It is also a natural nutrient bomb because the whole vegetable provides many valuable vitamins and minerals.


The Indian curry is also ideal for meal prep. So you are always provided with a healthy meal on the go.


Difficulty level: easy

Preparation time: approx. 20 minutes + 30 minutes of cooking time

Number of servings: 2 servings


Indian-style vegetarian curry ingredients:

  • 1 cup of rice
  • 250g Hokkaido pumpkin (diced)
  • 200g canned chickpeas (drained weight)
  • 70g fresh spinach leaves
  • 50g snow peas/sugar snap peas
  • One red pepper
  • One red onion
  • One shallot
  • Two cloves of garlic
  • 15g fresh ginger
  • 300 ml coconut milk
  • 100 ml vegetable broth
  • 100g of tomato passata
  • 1 tsp yellow curry powder
  • 1 tsp garam masala
  • 1/2 tsp turmeric
  • juice of 1/2 lime
  • 50g cashew nuts
  • 1 tsp butter
  • 1/4 tsp chilli flakes (optional)
  • Salt



1.) For the vegetarian curry, prepare the rice according to the instructions on the packet.


2.) In the meantime, finely chop the peppers, red onion and shallot. Finely chop the garlic cloves and ginger.


3.) Roast the cashew nuts in a coated pan over medium heat without adding fat, then set aside.


4.) Heat one teaspoon of butter in the coated pan and briefly roast the shallot and onion. Add the garlic and ginger and fry everything together for about 3 minutes.


5.) Then stir in the spices and also roast briefly. Add the pumpkin, chickpeas, and peppers, and fry for 3 minutes.


6.) Now deglaze the whole thing with coconut milk, tomato passata and vegetable broth, bring to a boil and then let simmer for about 15 minutes over low heat. Add the spinach and snow peas and let the curry simmer for another 5 minutes.


7.) Finally, season with lime juice, salt and pepper. Serve the curry with the cashew nuts and rice before serving.




Tips and helpful information:

Which vegetables can you put in the Indian curry instead of pumpkin and spinach

Our vegetarian curry is ideal for using up leftover vegetables. You can use just about any other type of vegetable you have at home.


Below you will find some examples of which vegetables you can use to prepare the curry:


  • cauliflower / cauliflower
  • broccoli
  • mushrooms
  • Peas
  • carrots
  • tomatoes
  • zucchini

How you can modify the vegetarian curry recipe

The recipe is very flexible in preparation. You can change the ingredients according to your taste and goals. As a result, the dish never gets boring.

For example, if you want to increase the amount of protein, you can also fry tofu and add it to the curry.

If you don’t want it to be vegetarian, you can add chicken or turkey to the recipe. But salmon or shrimp also harmonizes perfectly with the other ingredients.

If you want to save a few calories during preparation, you can use low-fat cream instead of coconut milk. You can also replace part of the coconut milk with a low-calorie, plant-based milk alternative or cow’s milk.


What types of rice can you serve with vegetarian curry

In addition to the classic variant with basmati or jasmine rice, many alternatives provide variety.


The following types of rice are suitable as a side dish:


  • Pea Rice
  • turmeric rice
  • Saffron rice
  • Red Jasmine Rice
  • Purple Rice
  • whole grain rice
  • Fried Rice with Egg (and Spring Onion)
  • Garlic (and Herb) Fried Rice

We wish you good luck and a good appetite! Enjoy the curry, and give us feedback on the recipe in the comments.


Greetings, and see you soon, your delicious weight loss team.



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