You might also like these recipes for chickpea curry, vegetable curry and Thai curried chickpeas. This baked curry with chickpeas, coconut milk and veggies is delicious and hands-off, because a lot of the cooking happens in the oven. I am SO excited to share this recipe with you. Not just because it is super-easy with a minimum of cleanup afterward (a huge, huge plus in my book), not just because it features one of my favorite ingredient combinations – chickpeas, cauliflowers, and potatoes – but because it is marvelously, scrumptiously, gorgeously delicious. I made this curry in a cazuela, a Spanish shallow glazed earthenware pot that goes from stovetop to oven, but you can use any oven-safe saucepan, a large baking dish, or a large cast-iron skillet. This would also be a great slow cooker recipe: throw all the ingredients into the crockpot at the same time and slow-cook for four to six hours on a low setting. I added lots of veggies to this baked one pot chickpea curry: cauliflower, potatoes, tomatoes, and onions. Squash, summer and winter, would be great here, as would bell peppers or carrots or mushrooms. The chickpeas add protein and tons of fiber. One thing to keep in mind is that the potatoes need to be fully submerged in liquid to cook properly, if you start out with raw potatoes. If you don’t mind an additional step, you can parboil the diced potatoes (a couple of minutes in the microwave is good) and add them, to ensure they cook properly. I am seriously in love with this baked one pot curry: it is creamy with the coconut milk, and the chickpeas, cauliflower and potatoes all add delightful flavors and textures to each mouthful. Serve it hot with basmati rice or a bread like vegan naan or roti for a delicious meal you’ll want to treat family, friends and just about everyone to.
More delicious curry recipes
Fresh Turmeric Root Curry with Green Peas Tofu Curry Potato Curry Eggplant in Peanut Curry Sauce
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I haven’t given you an update on my furry family of late, and today I thought I’d catch you up on what our troublemaking trio of Lily, Billy and Leo has been up to. Check to get new recipe updates by email.
Leo has been doing a lot of growing up. A lot. When we brought him home just over three months ago, he was the same size as Lily who’s about as tall as a Jack Russell terrier. Now, he towers over her, and I think she’s more than a little bewildered about what’s happened. She does use it to her advantage. One of her favorite things to do, when she’s in a disagreement with him over a stuffed toy or a treat, is to scurry under his long legs and hide. It disarms him, and makes us laugh out loud. And no need to say she always wins. Lily, as you might have guessed from that story, is the brainiac of the group. As long as I’ve known and believed in the smartness of dogs, Lily still surprises me with just how intelligent and sensitive she is. I also always take great joy in pointing out to Desi that girl dogs, and cats, are always the nicer ones, while the boy animals are always trouble (of the best kind, of course 🙂 ) Lucy, Pubm and Pie, our former resident dogs and cats, our fosters like Hunny, a pitbull mix and quite possibly the sweetest dog I’ve ever encountered, and now Lily, prove my point over and over again. Billy reminds us every moment why we think felines are the cat’s whiskers. He has been a little low-key these past few months as he adjusts to having Leo around with all the rambunctious chasing and playing that a puppy inevitably brings with him, but I often catch him walking up to a resting Leo to nudge and tease him too. Cats are a study in wisdom. When faced with a new or bewildering situation, they take their time to test the waters, rarely rushing into judgment or rash action. Pubm learned to get along with Opie and Lucy, despite the fact that both chased her relentlessly at the beginning. Billy has had to adjust to both Lily and Leo, and it is interesting to watch him navigate these new developments – that no doubt are huge challenges in his little world – with intelligence and thoughtfulness.
