Lifestyle Diets Vegetarian Vegetarian Dinner Vegetarian Curry One-Pot Coconut Milk Curry with Chickpeas 5.0 (3) 2 Reviews The assortment of vegetables in this vegan one-pot dish add varying textures and flavors to make each forkful exciting. The sweet potato balances the savory spices nicely. Serve this bright and flavorful curry with rice or rice noodles. By Carolyn Casner Carolyn Casner Carolyn Casner is a longtime recipe tester and contributor for EatingWell. Over the years, she has tested and developed hundreds of recipes for the magazine and website. EatingWell's Editorial Guidelines Updated on April 19, 2024 Reviewed by Dietitian Jessica Ball, M.S., RD Reviewed by Dietitian Jessica Ball, M.S., RD Jessica Ball, M.S., RD, is the senior nutrition editor for EatingWell. She is a registered dietitian with a master's in food, nutrition and sustainability. In addition to EatingWell, her work has appeared in Food & Wine, Real Simple, Parents, Better Homes and Gardens and MyRecipes. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Prep Time: 25 mins Additional Time: 15 mins Total Time: 40 mins Servings: 6 Yield: 6 servings Nutrition Profile: Dairy-Free Soy-Free Vegan Vegetarian Egg-Free Gluten-Free Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 2 tablespoons neutral oil, such as canola or avocado 1 teaspoon cumin seeds 1 teaspoon mustard seeds 2 cups chopped onion (about 1 large) 2 large cloves garlic, minced 1 tablespoon minced fresh ginger 1 tablespoon curry powder 1/4-1/2 teaspoon crushed red pepper ¾ teaspoon salt 1 (14 ounce) can coconut milk 1 cup low-sodium vegetable broth 2 cups chopped tomatoes (about 2 medium) 1 medium sweet potato, cut into 1/2-inch pieces 1 ½ cups cut green beans (1-inch) 1 (15 ounce) can no-salt-added chickpeas, rinsed ½ cup chopped cilantro 2 tablespoons lime juice Directions Heat oil in a large saucepan over medium heat. Add cumin seeds and mustard seeds and cook, stirring, until starting to pop, 30 seconds to 1 minute. Add onion and cook, stirring, until starting to soften, about 3 minutes. Add garlic, ginger, curry powder, crushed red pepper and salt; cook, stirring, until fragrant, about 1 minute. Add coconut milk, broth, tomatoes, sweet potato, green beans and chickpeas. Bring to a boil, reduce heat to maintain a simmer and cook, uncovered, stirring occasionally, until the vegetables are tender, about 15 minutes. Remove from heat and stir in cilantro and lime juice. Originally appeared: EatingWell.com, April 2020 Save Rate Print Nutrition Facts (per serving) 312 Calories 21g Fat 30g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size 1 1/3 cups Calories 312 % Daily Value * Total Carbohydrate 30g 11% Dietary Fiber 8g 28% Total Sugars 9g Protein 7g 14% Total Fat 21g 26% Saturated Fat 13g 65% Vitamin A 6577IU 132% Vitamin C 24mg 27% Folate 59mcg 15% Sodium 436mg 19% Calcium 86mg 7% Iron 4mg 22% Magnesium 74mg 18% Potassium 652mg 14% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.