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 crockpot® 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 crockpot 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.

Chickpea and Vegetable Curry Recipe

Course: Side Dish

Cuisine: Indian

Keyword: chickpea, curry

Servings: 6

Calories: 571 kcal

Ingredients

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
2 15 oz canned chickpeas (also called garbanzo beans)
3 Tbsp curry powder
4 cloves garlic minced
2 13.5 oz canned coconut milk
2 Tbsp lemon juice
1.5 tsp salt

Instructions

Since this recipe used 1/2 a cauliflower, you may want to chop the whole head and make at least two of these meals to put in the freezer.
This recipe makes quite a large amount. If you have a smaller family, you may want to divide it into two large freezer bags.
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.

Cooking instructions:

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 crockpot® 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.