Photo of Vegetable chickpea curry by WW

Vegetable chickpea curry

0 - 1
PersonalPoints™ per serving
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.


Uncooked onion(s)

1½ cup(s), chopped

Minced garlic

1 Tbsp

Minced ginger

1 Tbsp

Curry powder

1 tsp

Ground cumin

½ tsp

Ground coriander

½ tsp

Sweet red pepper(s)

1 medium, diced


1 cup(s), diced

Uncooked cauliflower

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

Canned chickpeas

1 cup(s), rinsed and drained

Vegetable broth

½ cup(s)

Fresh lime juice

1 tsp


  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 flavors to meld.
  3. Serving size: 3/4 c


This recipe is featured in the January/February2018 issue of Weight Watchers Magazine.