This curry is nutty, filling, and perfect for a night in. It comes together in just four simple steps and includes only whole ingredients. Enjoy this healthy meal over some rice or a baked potato!

Chickpea Curry With Yucca [Vegan, Gluten-Free]

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  • 2 cups cooked chickpeas
  •  2 cups of yucca pieces
  • 1/2 cup of sweet corn
  • 1 carrot
  • 1 onion
  • 4 tomatoes
  • 1 stalk of celery
  • 2 cloves of garlic
  • 1 teaspoon curry powder
  • 1/2-inch of fresh ginger
  • 1/2 teaspoon of turmeric
  • 2 cups of vegetable broth
  • 1 tablespoon oil
  • Salt to taste


  1. Chop the carrot, onion, celery, tomatoes, garlic, and ginger.
  2. Heat a little oil in a pot and prepare a sauce with all the vegetables.
  3. When the sauce is ready, add the chickpeas, yucca, corn, and spices. Stir well and pour the vegetable broth in.
  4. Bring the broth to a boil and lower the heat to medium and cook for 20-25 minutes until the broth is reduced.

Nutritional Information

Per Serving: Calories: 430| Carbs: 74 g | Fat: 9 g | Protein: 7 g | Sodium: 293 mg | Sugar: 13 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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