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The Hidden Hostess: Chickpea and Vegetable Curry

The Hidden Hostess, Rebecca Elman, shares a recipe for Chickpea and Vegetable Curry.

Chickpea and Vegetable Curry

Serves 4


2 tablespoons coconut oil or olive oil

2 garlic cloves, minced

1 tablespoon ginger, grated

1 tablespoon curry powder

1 medium onion, diced

1 x 15 oz can chickpeas, drained and rinsed

½ cup carrots or 2 large carrots, peeled and diced

1 cup potatoes, or 2 medium potatoes, peeled and diced

1 cup winter squash, peeled and diced

1 x 14 oz can coconut milk

½ cup water or vegetable broth


½ pound spinach

Fresh chopped cilantro for garnish


In a large sauté pan over medium heat, sauté onions in oil, until translucent. Add garlic, ginger,

and curry powder and cook for another minute.

Add chickpeas, carrots, potatoes, squash, 1 teaspoon salt. Cook for 1-2 minutes and then add

coconut milk, water or vegetable broth and bring to a hard boil. Reduce heat and simmer for

15- 20 minutes, or until vegetables are tender. Add spinach and simmer for another 2-3

minutes until spinach wilts.

Taste for seasoning top with cilantro. Serve over rice.

Rebecca Elman is a personal chef from State College. Through her business, The Hidden Hostess, she offers meal planning, cooking classes, catering services, and much more. Call (646) 318-0825 for more information.

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