RECIPE: Chickpea and Vegetable Coconut Curry

This Chickpea and Vegetable Coconut Curry is a warming, nutrient-rich dish that’s perfect for dinner! With a creamy coconut base, protein-packed chickpeas, and colorful vegetables, this curry is both filling and easy to prepare. Serve it over brown rice or quinoa for a complete, balanced meal.

Key Points About the Recipe

Plant-Based and Protein-Packed: Chickpeas provide a hearty protein source, while vegetables add fiber and nutrients.

Anti-Inflammatory Spices: Turmeric, ginger, and garlic give this curry a flavorful, anti-inflammatory boost.

Easily Customizable: Use any veggies you have on hand, making it adaptable for every season and taste.

Health Benefits of Main Ingredients

Chickpeas: High in plant-based protein and fiber, chickpeas support satiety and blood sugar control.

Coconut Milk: Offers healthy fats that add creaminess and promote energy.

Turmeric & Ginger: These spices are anti-inflammatory and known for their antioxidant properties.

Recipe & Instructions

Ingredients

• 1 tbsp coconut oil

• 1 onion, finely chopped

• 2 garlic cloves, minced

• 1 tbsp fresh ginger, grated

• 1 tsp turmeric

• 1 tbsp curry powder

• 1/2 tsp ground cumin

• 1/4 tsp chili flakes (optional, for heat)

• 1 can (400g) chickpeas, drained and rinsed

• 1 can (400ml) coconut milk

• 1 large sweet potato, peeled and cubed

• 1 bell pepper, chopped

• 1 zucchini, chopped

• 2 cups fresh spinach

• Salt and pepper, to taste

• Fresh cilantro, for garnish

• Brown rice or quinoa, for serving

  
  

Instructions

1. Sauté the Aromatics:

   • In a large pot or skillet, heat coconut oil over medium heat. Add the onion and sauté until soft, about 3-4 minutes.

   • Add the garlic and ginger, and cook for another minute until fragrant.

2. Add Spices:

   • Stir in turmeric, curry powder, cumin, and chili flakes (if using). Cook for 1 minute, stirring to toast the spices and enhance their flavor.

3. Add Chickpeas and Vegetables:

   • Add the chickpeas, sweet potato, bell pepper, and zucchini to the pot. Stir well to coat with the spices.

4. Add Coconut Milk and Simmer:

   • Pour in the coconut milk, stirring to combine. Bring to a gentle simmer and cook for 15-20 minutes, or until the sweet potato is tender.

5. Add Spinach:

   • Stir in the spinach and cook just until wilted, about 2 minutes. Season with salt and pepper to taste.

6. Serve:

   • Serve the curry over brown rice or quinoa, and garnish with fresh cilantro.

7. Enjoy:

   • Dig into this wholesome, flavorful vegan meal and savor every bite!

     
     

This Chickpea and Vegetable Coconut Curry is a perfect way to enjoy a hearty, plant-based dinner that’s as delicious as it is nutritious. Want more meal inspiration tailored to your health goals? Consider booking a nutritional consultation with us for a customized wellness plan!

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