Quick Chickpea and Coconut Curry
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 tablespoon extra virgin olive oil
  • 1 large brown onion, sliced or diced
  • 2 cloves garlic
  • 2 tablespoons of a mild curry powder
  • 1½ - 2 cups coconut milk - I actually used one 400ml tin coconut milk and about ½ cup soy milk
  • 1 tablespoon cornflour
  • 1½ cups vegetable or chicken stock
  • 400 gram tin of diced tomatoes
  • 3 cups cooked chickpeas, or 2 x 400 gram tins drained and rinsed
  • 2 cups (or more if you like) of your choice of vegetable or mixed vegetables - e.g. green beans, cauliflower, zucchini, eggplant, pumpkin (note - any vegetables that take a long time to cook, like eggplant and pumpkin, cut them small to reduce cooking time)
  • 1 cup frozen peas
  • 2 large handfuls (50 grams approx) baby spinach leaves
  • ½ cup fresh coriander leaves, roughly chopped
  1. Heat a large frypan over medium heat. When hot, add the oil and onion and cook for 5 minutes, or until soft. Then add the garlic and cook for 1 minute.
  2. Add the curry powder, cook for 1 minute, then add ¼ cup coconut milk and cook for 2-3 minutes. Sprinkle in the flour, stir, then gradually add ¼ cup coconut milk and mix until smooth.
  3. Add 1 more cup of coconut milk, along with the chicken stock, tomatoes, chickpeas and vegetables.
  4. Simmer for 10 minutes, stirring occasionally, or until vegetables are cooked. Add peas and spinach leaves and stir through. Add the extra ½ cup coconut milk if the curry is too thick for your liking.
  5. Remove from heat. Serve topped with fresh coriander.
Recipe by Healthy Home Cafe at https://healthyhomecafe.com/2016/05/23/quick-chickpea-and-coconut-curry/