Chickpea Vegetable Curry Recipe

  • Makes: 4 Servings
  • Ready In: 30 mins
  • Prep Time: 10 mins
  • Cook Time: 20-25 mins

Recipe reprinted with permission from Feeding the Young Athlete: Sports Nutrition Made Easy for Players and Parents by Cynthia Lair (Moon Smile Press, 2002)

Serve this super-nutritious, super-tasty curry dish over rice with a green salad on the side and raita (yogurt topping) and you have a pre-game meal fit for a king.

    Nutritional Information (per serving)

  • Calories: 276
  • Fat: 5g
  • Protein: 13g
  • Sodium: 648mg
  • Carbohydrates: 47g
  • Fiber: 12g
  • Sugar: 10g


  1. 2 teaspoons ghee or extra-virgin olive oil
    1 onion, chopped
    1/2 teaspoon sea salt
    1 clove garlic, minced
    1-2 teaspoons ground coriander
    1-2 teaspoons ground cumin
    1 teaspoon turmeric
    1/2 teaspoon cinnamon
    pinch of cayenne
    1 small potato, cut in chunks
    1 carrot, sliced
    1 cup tomato sauce
    1/2 cup water
    1 cup cooked chickpeas
    1 cup broccoli flowerettes

    Raita Yogurt Topping


    1. Heat oil in a large pot.
    2. Add onion and salt; sauté until onion is soft.
    3. Add garlic, coriander, cumin, turmeric, cinnamon and cayenne. Use the larger amount of spice for a stronger curry flavor.
    4. Add potatoes, carrots, tomato sauce, and water; stir well. Bring to boil, lower heat and simmer, covered, until potatoes and carrots are tender, about 20 minutes.
    5. Add cooked chickpeas and broccoli; stir in gently. Heat until broccoli is bright and tender ( a few minutes).
    6. Serve over brown rice and garnish with raita on top.

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