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.

Cynthia Lair

Cynthia is an Assistant Professor and Culinary Curriculum Director at Bastyr University. She is also the host of the online cooking show Cookus Interruptus featuring over 170 recipes and the author of Feeding the Whole Family and the new Feeding the Young Athlete. Watch her TEDx talk How to Cut an Onion!

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