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Curried chickpeas and vegetables

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For an easy meat free meal, try this Curried chickpeas and vegetables recipe. Nourishing, vibrant and tasty, it’s sure to be an instant hit.

  • Serves6
  • Cook time55 minutes
  • Prep time20 minutes
Curried chickpeas and vegetables


  • 2 tbs olive oil
  • 1 large red onion, cut into wedges
  • ¼ cup (75g) massaman curry paste
  • 350g sweet potato, chopped
  • 2 carrots, peeled, coarsely chopped
  • 400g can chickpeas, rinsed, drained
  • 2 corn cobs, husks and silk removed, cut into pieces
  • 300g cauliflower, broken into florets
  • 1⅔ cups (410ml) vegetable stock
  • 1 bunch baby broccoli, cut into 4cm lengths
  • ½ cup chopped coriander leaves

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Heat oil in a large non-stick ovenproof frying pan over medium-high heat. Add the onion and cook, stirring, for 1-2 mins or until onion softens. Add the curry paste and cook, stirring, for 1 min or until aromatic. Add the sweet potato, carrot, chickpeas, corn and cauliflower. Stir to combine.
  2. Step 2

    Stir in the stock. Cover and bake for 35 mins or until sweet potato is tender. Add baby broccoli. Bake, uncovered, for 10-15 mins or until the vegetables are tender and the sauce thickens. Season.
  3. Step 3

    Divide the vegetable mixture among serving bowls. Sprinkle with coriander.

Recipe tip

Serve with Greek-style yoghurt and pita bread.