Chickpea and vegetable curry


  • 2 tablespoon butter
  • 1 onion, small dice
  • 2 garlic cloves, minced
  • 2 teaspoons ginger, grated
  • 2 tablespoons curry powder
  • 1 teaspoon coriander
  • 1 teaspoon cinnamon
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1 cup cremini mushrooms
  • 1 bunch asparagus, cut into 1/2 inch pieces
  • 1 cup chicken stock
  • 2 cups mini potatoes, cut in half
  • 1 15 oz can chickpeas, drained and rinsed
  • 1 cup frozen peas (keep frozen)
  • 1/2 cup low-fat plain yogurt
  • 1 cup jasmine rice



  1. Prepare rice according to package instructions.
  2. Place the butter in a large skillet and heat over medium heat. Add the onions; sauté until translucent, about 3 minutes. Add the garlic and ginger. Stir for 1 minute.
  3. Add the curry powder, coriander, cinnamon, turmeric and salt. Stir to toast and cook the spices; about 1 minute.
  4. Add the mushrooms and asparagus and sauté for an additional minute.
  5. Add the chicken stock and potatoes. Cover and simmer for 15 minutes.
  6. Add the chickpeas and frozen peas. I like to keep the peas frozen so that I can lower the temperature of the curry very quickly. This allows me to add the yogurt without worrying about it separating.
  7. Add the yogurt and adjust the salt and pepper to taste.


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