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+ servings

Chickpea Curry

Prep Time 15 mins
Cook Time 40 mins
Total Time 1 hr 15 mins
Course Lunch/ Dinner
Servings 4 people


  • 1 thumb ginger chopped finely
  • 2 cloves garlic minced
  • 3 Tbsp curry paste see notes above about curry paste
  • 1 cans coconut milk can add 2 to make creamier
  • 1 white onion(s) chopped
  • 2 sweet potato(es) chopped
  • 1 head cauliflower chopped
  • 1 can diced tomato(es) or 1 cup diced tomatoes
  • 1 can chickpeas
  • cilantro Optional Topping
  • peanuts Optional Topping
  • 2 cups cooked rice Optional to serve


  • Heat a large skillet with deep sides. Once warm, add in a little water, garlic and ginger. Saute for a minute and add the chopped onions. Cook until the onions are translucent.
  • Add the paste to the skillet and heat up for a minute. Then add in the coconut milk. Let the coconut milk and paste meld together. Then, add in your can of chickpeas, your chopped sweet potatoes, tomatoes, cauliflower (or whatever other veggies you are using).
  • Give it a little stir to coat all the veggies, bring to a simmer and put the lid on the pan. If there isn't enough liquid to coat all the veggies, add in a little water or more coconut milk. The veggies need liquid to cook, so that will be key.
  • Let this simmer for about 30min, or until the sweet potatoes and other veggies are fork soft. You'll want to go over and stir once or twice during the 30 minutes just to make sure the cook is even.
  • Once veggies are cooked, you're ready to serve! I recommend serving over brown rice or with a whole wheat naan. Optional to garnish with chopped peanuts and cilantro.
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