With only 10 (cheap, easy-to-find) ingredients, I can see this chickpea curry becoming a part of your regular rotation. I made this curry differently from the others, so I’m excited for you to try out this subtle tweak for a sweeter, cozier curry. As always, you can adjust it to your needs!
The ten ingredients in this vegan curry are rice, sweet potatoes, chickpeas, broccoli, coconut milk, oil, curry powder, salt, garlic, and crushed tomatoes.
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Here’s how to make this chickpea curry your own:
- Not into sweet potatoes? Use regular (russet, fingerling, Yukon gold) potatoes instead! I promise it will be just as good.
- Not into tomatoes? Skip them entirely.
- Not into broccoli? Swap them out for chopped green beans, cauliflower, swiss chard, kale, spinach, zucchini, or peas
- Not into chickpeas? Swap them out for other proteins like white beans, tofu, chicken, or shrimp, (cooking the last three would require an extra step to cook the protein separately or before making this recipe in the same pan, just keep that in mind)
- Not into garlic? Leave it out.
- Don’t want to use rice? Try quinoa, pita bread, naan, or farro instead. If you use naan or pita bread, keep it on the side until you eat the meal.
- Can’t use coconut milk? Here’s a list of easy swaps to make.
- This curry is sweet. Want a spicier curry? Add 1 tsp of garam masala and 1/4 tsp (or more) of cayenne!
The only things I wouldn’t skip: curry powder, salt, and oil! I love when you customize our recipes, so I hope the notes above help you make this your own. The 10 ingredients don’t include garnishes… But that doesn’t mean you can’t use them! Lime wedges and cilantro are my go-to for curry dishes.
How to add more volume to or double this recipe:
To double this recipe, simply double the ingredients. It will make A LOT of food! But this recipe is freezer friendly, so keep that in mind. You may need to cook it in batches depending on how big your pots and pans are! To add more volume, start by adding more veggies from the list above. Spinach or peas/frozen veggies would be an easy addition to this one! You can easily add more rice as well, some naan or pita bread on the side or buy really massive sweet potatoes too.
Related: 5 Essential Freezer Meal Prep Tips
How to store and reheat this chickpea curry:
This chickpea curry can last in the fridge for up to 5 days. You can store it in the freezer (without rice) for 3-6 months. It reheats really well in the microwave or on the stove. Happy prepping!
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- Coconut Lentil Soup Recipe
- Jackfruit Tacos With Elote
- Vegetarian Meatballs Made With Chickpeas And Miso
- Veggie Meal Prep Ramen With Tofu & Marinated Eggs
- Creamy Butternut Squash Curry Over Rice
- Soul-Warming Chipotle Sweet Potato Chili
Budget-Friendly Chickpea Curry
- 1 TBSP olive oil sub oil of your choice
- 1 clove garlic minced
- 16 oz sweet potato chopped into small peices
- salt and pepper to taste
- 1/2 head cauliflower chopped into florets
- 15 oz canned coconut milk
- 15 oz can of crushed tomatoes drained!
- 2-1/2 TBPS curry powder
- 15 oz can of chickpeas rinsed and drained
- 3/4 cup rice sub quinoa or any grain you like
- Add the oil to a large skillet over medium heat, followed by the sweet potatoes and garlic. Add salt and pepper to taste, then cover the pan and let the sweet potatoes cook on medium heat for 10-15 minutes, stirring occasionally, until tender.
- When the sweet potatoes are halfway done, add the cauliflower to the pan with more salt and pepper to taste. Keep the pan covered to steam the cauliflower.
- Cook the rice according to the package and set aside.
- When the sweet potatoes and cauliflower are done, add the coconut milk, drained crushed tomatoes and curry powder to the pan. Stir well an bring the mixture to a low boil, then bring to a simmer and cook uncovered on low heat for 5-10 minutes.
- Stir in the rinsed and drained chickpeas, then taste the mixture to adjust spices. I added more curry powder at this point!
- Assemble: divide the rice into three meal prep containers, followed by the curry mixture. That's it!