recipe, Uncategorized

Chickpea Coconut Curry

This curry uses canned chickpeas as the protein – super yummy!

Chickpea Coconut Curry
I used broccoli and cashews instead of sweet potatoes this time around.


  • 2 Tbsp coconut oil
  • 1 Tbsp cumin seeds
  • 1 medium onion, finely chopped
  • 1 tsp fine sea salt
  • 3 cloves garlic, minced
  • 4 tsp grated fresh ginger (or 1/4 tsp powdered ginger)
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1/4 tsp pepper flakes
  • 1/2 medium sweet potato, peeled and diced into 1/4 inch pieces
  • 1 (14-ounce) can chickpeas, drained and rinsed
  • 1 (14-ounce) can diced tomatoes, with juices
  • 1 (14 ounce) can coconut milk
  • 1 (142 g) package baby spinach
  • Freshly ground black pepper
  • Brown rice for serving
  • Optional: garnish with unsweetened shredded coconut
  • Optional: serve with lime wedges to squeeze over the curry


  1. In a large saucepan, heat the oil over medium heat. Add the cumin seeds and toast for about a minute, until fragrant and lightly darkened in color (be careful not to burn them). Immediately stir in the onion, season with a pinch of salt, and cook for 3 to 5 minutes, or until the onion is soft and translucent.
  2. Add the garlic, ginger, turmeric, coriander, and red pepper flakes. Stir to combine and sauté for a couple of minutes, until the garlic softens.
  3. Add the potato, chickpeas, tomatoes, and coconut milk. Stir to combine, cover, and simmer over medium heat for 20 to 30 minutes, until the potatoes are fork-tender.
  4. Stir in the spinach and cook very briefly until just wilted. Season with the salt and black pepper to taste.
  5. Serve on a bed of rice or quinoa.  Optional: garnish with shredded coconut and lime wedges.


Adapted from: The Vegan 8

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