Photo of Vegetable chickpea curry by WW

Vegetable chickpea curry

Points® value
Total Time
40 min
20 min
20 min
Optional garnishes for this delicious vegetarian curry, which is made with onions, garlic, ginger, red peppers, eggplant, cauliflower, and chickpeas, include non-fat plain Greek yogurt, chopped cilantro, and lime wedges. To mix things up a bit, we suggest that you try spooning the curry over some baked potatoes. For the tastiest baked potatoes, scrub and poke them with a fork, then bake on a baking sheet at 400°F until fork-tender, which should take about 45 minutes. Scoop out the flesh and mash with some non-fat plain Greek yogurt; season with salt and pepper to taste. Spoon back into the shell and serve with the curry.



1½ cup(s), chopped

Minced garlic

1 tbsp(s)

Minced ginger

1 tbsp(s)

Curry powder

1 tsp(s)

Ground cumin

½ tsp(s)

Ground coriander

½ tsp(s)

Red bell pepper

1 medium, diced


1 cup(s), diced

Uncooked cauliflower

1 cup(s), cut into bite-size florets

Canned drained chickpeas

1 cup(s), rinsed

Fat free reduced sodium vegetable broth

½ cup(s)

Fresh lime juice

1 tsp(s)


  1. Coat a large skillet with cooking spray; heat over medium-high heat. Add onion; cook, stirring often, until softened, 5-7 minutes. Add garlic, ginger, curry, cumin and coriander; cook, stirring a few times, 30 seconds. Add vegetables; cook, stirring frequently, until crisp tender, 5-7 minutes.
  2. Stir in chickpeas, broth and lime juice; simmer for 5 minutes for flavours to combine.
  3. Serving size: 3/4 c


SERVING SIZE (3/4 cup) 112 Cal, 2 g Total Fat, 0 g Sat Fat, 143 mg Sod, 22 g Total Carb, 5 g Sugar, 0 g Added Sugar, 6 g Fib, 5 g Prot.