You don’t have to be a Vegetarian to love this chickpea and vegetable curry recipe. It’s delicious. I usually make it as the main dish, but sometimes I use it as a side dish when I make Chicken Tikka Masala. This can be cooked on the stovetop if you prefer, but it makes a great freezer to crock pot meal.
I’ve been on a bit of a cauliflower kick lately and this meal just totally hits the spot. This chickpea and vegetable curry dish is a beautiful, colourful meal with vibrant flavours.
The curry flavours in this meal are not overpowering. They mix really nicely with the coconut milk. If you are not a fan of coconut milk (like a certain friend of mine who shall remain nameless but hates all things coconut!), then you can substitute heavy cream for the coconut milk.
Chickpea and Vegetable Curry Recipe:
- 1 onion, finely minced
- 1 small sweet potato, peeled and diced
- 2 cups small cauliflower florets (about 1/2 a medium head of cauliflower)
- 1 cup frozen peas
- 2x 15 oz. cans chickpeas (also called garbanzo beans)
- 3 Tbsp. curry powder
- 4 cloves garlic, minced
- 2x 13.5 oz. cans coconut milk
- 2 Tbsp. lemon juice
- 1 1/2 tsp. salt
As with most freezer meals, it’s just as easy to make multiple recipes at one time. That is certainly true of this one and since making a single recipe calls for using half a head of cauliflower, there’s no sense in having the other half go to waste. You might as well make at least two of these meals to put in the freezer.
This recipe makes quite a large amount, so if you have a smaller family, you may want to divide it into two large freezer bags. Since it is such a substantial meal, it’s a great one to have when you have company over.
To assemble the meal, put all the ingredients in a large resealable freezer bag and squish together. Remove any excess air and seal the bag. Lay flat and freeze.
On the day of cooking, remove the bag from freezer and thaw.
Stovetop instructions: Place the bag contents into a large pot. Over medium heat, bring it to a slight bowl before reducing the heat to low. Simmer on the stovetop for one hour.
Slow cooker instructions: Dump the bag contents into the crock pot and cook for 3 hours on high or 5 hours on low. 
Serve with jasmine or basmati rice. You can also top with a bit of fresh cilantro if you like.
This recipe is included in our Vegetarian Freezer Meal Menu Plan. The plan includes recipes, shopping lists, prep lists, and printable labels. 
Other freezer meals to check out:
It is just as fast to whip up two or four of these stir fry packs as it is to make one so I suggest that while you have the ingredients out, you make multiples. You can also experiment with adding different vegetables and find your favourite combination.
I know the pictures don’t make it look like the prettiest dish ever. It’s not. But it is loaded with flavour and it is an easy meal that will soon become a family staple. The combination of the pesto and Alfredo create a unique taste. Give it a try!
On the day of cooking, thaw the bag before placing its contents into a greased 9×13 baking dish. Bake, covered in a preheated 350° oven for 45 minutes.
This recipe calls for a fair bit of garlic. We are big fans of garlic as you may notice from the fact that most of our recipes call for garlic and that a lot of them even have the word “garlic” in the title! If you aren’t a fan, just reduce the amount the recipe calls for or eliminate it altogether. Personally, I think it tastes best with this amount, but you be the judge!
