This Coconut Chickpea Curry is a light and fresh summer curry, with a base of mint, coriander and ginger, with satisfying sweet potato and chickpea.
This is the perfect curry for when you want something healthy and substantial, but you don’t want anything too stodgy or heavy. With a base of mint, coriander, ginger and lime, it’s really fresh and light, and probably quite unlike other curries you’ve tried before. It’d be perfect for a warmer Spring or Summer night.
Is coconut chickpea curry good for your health?
Yes! This Chickpea and Coconut Curry is incredibly healthy, It’s vegan (if you use vegan fish sauce or skip it), gluten free and dairy free, packed with greens and high in protein and fibre, so it’s really healthy, and perfect for when you want to kickstart healthy habits going into Summer.
Chickpeas and sweet potatoes are known for their health benefits, so you’ve got a wonderful array of vitamins, minerals and health benefits in this yummy dinner.
Ingredients in this Coconut Chickpea Curry
- Base (curry paste) - mint, coriander, ginger, olive oil, salt
- Curry - onion, garlic, sweet potatoes, broccoli, coconut cream, vegetable stock
- Rice - Use microwave rice.
Instead of draining and rinsing your chickpeas, tip in the whole can. Chickpeas come in aquafaba, a liquid that acts as a thickener, and so it’s a great addition to your vegan curry.
- Alternative proteins - Option to add shredded poached chicken or chicken pieces to the curry.
- Vegetarian - This curry is vegetarian (use vegan fish sauce).
- Dairy Free - This curry is dairy free.
- Gluten Free - Swap soy sauce for tamari to make this curry gluten free.
- To make this kid friendly, serve rice separate to curry, or use a slotted spoon to serve chickpeas and sweet potato in one section of the plate, and broccoli in another.
Equipment for Coconut Chickpea Curry
You will need a chopper, blender, or mini food processor, a large pot or deep frying pan, a stovetop, a microwave.
More Curry Recipes
Coconut Chickpea Curry (Vegan + GF)
- Chopper, blender or mini food processor
- Large pot or deep frying pan
- ½ bunch mint
- ½ bunch coriander
- 2 tablespoon ginger paste
- ⅓ cup olive oil
- ¼ teaspoon salt
- 1 sweet potato
- 1 broccoli
- 1 brown onion
- 4 cloves garlic
- 2 lime
- 2 tablespoon vegetable oil
- 400 ml coconut cream
- 3 cups vegetable stock
- 400 g canned chickpeas
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 2 teaspoon fish sauce or vegan fish sauce
- 1 teaspoon rice wine vinegar
- 450 g microwave rice
- Pick mint leaves. Rinse coriander and discard root. Add most (reserve a couple for garnish) to a chopper or mini blender, with ginger paste, olive oil and salt. Blend then set aside.½ bunch mint, ½ bunch coriander, 2 tablespoon ginger paste, ⅓ cup olive oil, ¼ teaspoon salt
- Peel and dice sweet potato into 1 cm pieces. Slice broccoli into florets. Dice onion. Peel and chop garlic. Juice half the lime and then slice the rest into quarters.1 sweet potato, 1 broccoli, 1 brown onion, 4 cloves garlic, 2 lime
- Place a large pot or deep frying pan on medium high heat. Add oil and onion, and saute for 4 mins, or until translucent. Then add ⅓ of the mint and coriander paste and garlic and stir until mixed through.1 brown onion, 2 tablespoon vegetable oil, 4 cloves garlic
- Add coconut cream, stock, sweet potatoes and chickpeas (including chickpea water - aquafaba - it will make it thicker). Bring to a boil then reduce and simmer uncovered for 12 mins.1 sweet potato, 400 ml coconut cream, 3 cups vegetable stock, 400 g canned chickpeas
- Mix 2 tablespoons lime juice through remaining mint and coriander paste.
- Add broccoli, brown sugar, soy sauce, fish sauce (or vegan fish sauce) and rice wine vinegar to the curry. Stir through, reduce heat to low and simmer for 2-3 mins. Microwave rice.1 broccoli, 1 tablespoon brown sugar, 1 tablespoon soy sauce, 2 teaspoon fish sauce, 1 teaspoon rice wine vinegar, 450 g microwave rice
- To serve adults, serve rice, topped with curry, drizzled with remaining mint and coriander sauce and with lime wedges on the side.Serve kids rice, broccoli and sweet potato separately.