Dinner Tonight: Quick Vegan Chickpea Curry for World Vegan Month

Plunging temperatures and the season’s first snowfall make me want to hibernate under eight or 10 blankets and practice my favorite brand of mindfulness — I am one with the couch. Ohm. The only catch is that winter weather makes even the sportiest of us loath to exercise. My solution? Ultra-healthy dinners, which means minimized guilt in exchange for maximized couch time. Bonus: this dinner takes only 20 minutes to make and is easily customizable based on what is in the fridge. Add cooked sweet potato, cauliflower, peas or even chicken if you’ve got it around. Additionally, feel free to adjust the spice levels if you’re sensitive (although research suggests that eating spicy food can boost your metabolism — albeit marginally — which is good enough for me).

  • 1 can light coconut milk
  • 1/4 cup vegetable broth
  • 1 can chickpeas, rinsed and drained
  • 1/2 zucchini, roughly chopped
  • 2 fresh tomatoes, roughly chopped
  • 1/2 large onion, minced
  • 3 cloves garlic, minced
  • 1/2 cup large mixed raisins (I like Trader Joe’s)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon crushed red peppers (or to taste for heat)
  • 3/4 teaspoon curry powder
  • 1/4 teaspoon garam masala (or to taste)
  • 1 tablespoon coconut oil or canola oil
  • Brown, basmati or jasmine rice for serving


1. Sautée onion and garlic in oil until soft. Add zucchini and tomato.

2. In separate pot, combine all other ingredients. Simmer over low heat.

3. Cook zucchini mixture until zucchini is just shy of tender. Add to coconut milk base. Cook for another few minutes until zucchini is cooked through. Serve over rice.

Recipe courtesy of BiteMe Blog.

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