Coconut & Chickpea Curry

This creamy vegan curry is one of the best meat free curries we’ve ever tasted and it’s full of hearty and healthy ingredients.

  • The iron, calcium, and other nutrients in chickpeas can all contribute to healthy bone structure and strength.
  • Coconut milk nutrition contains beneficial fat called lauric acid. Lauric acid is a medium-chain fatty acid that’s easily absorbed and used by the body for energy. It also provides electrolytes and supports energy production.
  • Cumin supports healthy digestion, and contains a surprising high level of iron.

Serves 2

Prep time 10 mins

Cook time 35 mins


  • 1-2 tbsp oil
  • 1 red onion – chopped
  • 2 medium tomato – chopped
  • salt + pepper
  • 1 tin chickpeas (tinned, drained)
  • 1 clove garlic
  • 2 tsp Garam masala
  • 1/2 tsp curry powder
  • 1/4 tsp cumin
  • 100 ml coconut milk
  • 1 tsp cornflour
  • 1 small lime


  • In a deep pan over medium high heat, add oil.
  • Add in the onion and tomato.
  • Grind some sea salt and black pepper over the mixture and stir together.
  • Lower heat to medium and allow to cook down, about 10 minutes.
  • Add in the chickpeas, garlic, Garam masala, curry powder and cumin and stir.
  • Add in the coconut milk and stir.
  • Dissolve cornflour in a little water and add to curry which helps to slightly thicken the curry.
  • Bring the curry to a boil, then reduce to medium / low to simmer for 10—12 mins.
  • Remove the curry from the heat and squeeze a lime lightly over it.
  • Allow to cool slightly and then serve with cauliflower rice, or try it with a grated carrot for extra texture, added sweetness and some crunch.