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  • kcsimos

chickpea veggie curry

Prep: 10min | Cooking: 25min

Complexity: 1/5


(serves 4)

  • 2 tsp coconut oil

  • 1 tsp ground ginger

  • 1 tsp garlic powder

  • 2-3 tsp yellow curry powder

  • 2 tsp flour

  • 200ml coconut milk

  • 200g vegetable stock

  • 1 jar chickpeas (250g)

  • 2 carrots, diced

  • 4 potatoes, diced

  • 1 tbsp basil

  • 2 tbsp fresh coriander, chopped

  • 150g champignons, quartered or sliced

  • 250g rice of choice

  • Optional: 1/2 red chilli, thinly sliced


Heat coconut oil in saucepan and simmer ginger and garlic powder. Add curry powder and the flour, and whisk until it becomes a paste (like when making a roux). Pour in the vegetable stock little by little as you continue whisking the paste so that there are no lumps, then pour in the coconut milk also, and bring to a simmer. Add the carrot and potatoes. Season with 1/2 tsp salt. Add the chilli and simmer, covered, 20 min.

Add the mushrooms and chickpeas to the curry, and cook for 5 more min. Remove from heat and add the herbs. Season to taste if needed, with a little more salt and pepper. 

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