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–+ servings

Easy Vegetable Garbanzo Curry

Course: Main Course
Cuisine: Indian, Vegan
Keyword: Gluten Free, Oil Free
Servings: 6
Calories: 393kcal
Author: Singing Vegan


  • 1 onion diced
  • 3 cloves garlic finely minced
  • 2 inch ginger finely minced
  • 2 cups tomato sauce
  • 3 white potatoes cut into 1" dice
  • 1 head broccoli cut into florets
  • 1 bunch spinach or chard: cleaned, stemmed, and chopped
  • 2 cups garbanzos cooked
  • 1 Tablespoon chili powder adjust to spice preference
  • 1 teaspoon turmeric
  • 1 teaspoon berbere spice
  • inch cinnamon stick
  • bay leaf
  • salt to taste
  • 1 can coconut milk or two cups
  • fresh cilantro for garnish


  • Dry saute the onion until translucent
  • Add the garlic and ginger to the onions and cook until they become fragrant—about a minute.
  • Add the tomato sauce, vegetables (except spinach), garbanzos, and seasonings and stir to combine. Add enough water or stock to not quite cover the mixture.
  • Simmer until the vegetables are tender, about 20 minutes. If using an Instant Pot, use the manual setting and cook for 5 minutes, then release the pressure.
  • Turn down the heat and stir in the spinach (if using) and coconut milk. Continue to cook, stirring, until the whole mixture is hot and the spinach is wilted. Do not bring to a boil.


Serve the curry on its own or over rice, garnished with chopped cilantro.


Calories: 393kcal | Carbohydrates: 50g | Protein: 14g | Fat: 18g | Saturated Fat: 14g | Sodium: 574mg | Potassium: 1676mg | Fiber: 14g | Sugar: 12g | Vitamin A: 6709IU | Vitamin C: 133mg | Calcium: 173mg | Iron: 7mg