Quick spiced frozen vegetable & chickpea curry
A hearty 30-minute vegan curry using frozen mixed vegetables and chickpeas — bold spices and creamy coconut for a perfect midweek supper.
This is the kind of midweek supper that feels like you spent hours in the kitchen but really takes half an hour. Frozen mixed veg and a tin of chickpeas make this curry quick, cheap and brilliantly adaptable.
Bold spices and a splash of coconut milk give it a silky, comforting sauce — great on its own or served with rice or warm flatbreads. It’s vegan, freezer-friendly and proper crowd-pleasing.
Ingredients
- 30 ml vegetable oil
- 1 brown onion — large, finely chopped
- 3 garlic cloves — crushed or finely sliced
- 25 g fresh ginger — peeled and grated
- 600 g frozen mixed vegetables
- 1 tin tinned chickpeas — drained weight ≈240 g
- 1 tin tinned chopped tomatoes — 400 g tin
- 15 ml tomato purée
- 300 ml vegetable stock — hot
- 150 ml full-fat coconut milk
- 10 ml ground cumin
- 10 ml ground coriander
- 5 ml turmeric
- 5 ml garam masala
- 5 ml chilli powder — adjust to taste
- 5 ml sugar
- 5 ml salt — or to taste
- 15 g fresh coriander — roughly chopped, to garnish
- 1 lemon — cut into wedges to serve
Instructions
Heat 2 tbsp vegetable oil in a large frying pan or shallow saucepan over a medium heat until shimmering.
Add the finely chopped brown onion and sauté, stirring occasionally, until soft and starting to colour — about 8 minutes.
Stir in the garlic cloves and grated fresh ginger and cook for 1 minute until fragrant.
Add the ground cumin, ground coriander, turmeric and chilli powder. Fry the spices for 60 seconds, stirring constantly to release their aroma.
Stir in the tinned chopped tomatoes and 1 tbsp tomato purée. Cook for 2 minutes to loosen and reduce slightly.
Add the frozen mixed vegetables, the drained tinned chickpeas, hot vegetable stock, sugar and 1 tsp salt. Bring to a gentle simmer, cover, and cook for 15 minutes until the veg are tender and flavours have blended.
Stir in the full-fat coconut milk and 1 tsp garam masala. Simmer uncovered for 5 minutes to heat through and thicken slightly.
Taste and adjust seasoning with extra salt or chilli if needed. Finish with a squeeze of lemon and scatter over the roughly chopped fresh coriander. Serve immediately.
Tips
- Use full-fat coconut milk for a richer, creamier sauce; light versions thin the curry and change the mouthfeel.
- If you prefer more texture, add quick-cooking veg (peas or sweetcorn) in the last 5 minutes rather than at the start.
- To make ahead: cool completely, then refrigerate for up to 2 days. Reheat gently on the hob, adding a splash of water if it’s too thick.
- For extra depth, fry a small cinnamon stick and 2 cardamom pods with the spices in step 4, removing them before serving.
- If your frozen veg clump together, separate under cold running water before adding so they heat evenly.
Substitutions
full-fat coconut milk → light coconut milk or 150 g natural yoghurt (not vegan)
Noticeably differentfrozen mixed vegetables → 600 g fresh seasonal vegetables (carrot, courgette, peppers), roughly chopped
Stays closetinned chickpeas → 240 g cooked dried chickpeas (drained)
Stays closevegetable oil → 2 tbsp sunflower oil or light olive oil
Stays close
Nutrition
Per serving · estimated
- 335
- Calories
- 11 g
- Protein
- 34 g
- Carbs
- 16 g
- Fat
- 9 g
- Fibre
- 8 g
- Sugar
- 400 mg
- Sodium
FAQ
Can I use a different mix of frozen vegetables?
Yes — swap in what you have. Avoid frozen potato chunks (they take longer) and add delicate greens like spinach in the last 2–3 minutes.
Can I make this milder or spicier?
Adjust the chilli powder to taste, or add a fresh chopped green chilli with the garlic for more heat. A dollop of yoghurt or extra coconut milk will mellow it.
How long will leftovers keep?
Store in an airtight container in the fridge for up to 2 days, or freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Can I omit the coconut milk?
Yes — the curry will be tangier and less rich. Replace with 150 ml extra stock and a spoonful of peanut butter for creaminess (not suitable for nut-free diets).
Community Photos
No photos yet
Be the first to share your creation!