Recipe of the Week: Coconut Chickpea Curry

October 31, 2022
Maddie Southall

Coconut Chickpea Curry 

Packed with nutrition, warming and delicious, this curry is a quick and tasty vegan delight.

Serves: 2

Time: 15 minutes


½ can chickpeas

½ can coconut milk

½ cup tomato puree

2 spring onions

1 teaspoon minced ginger

3 teaspoons minced garlic

1 tablespoon curry powder

1 teaspoon ground turmeric

1 teaspoon ground cumin

2 limes

1 handful baby spinach

salt and pepper

1 tablespoon olive oil

1 teaspoon dried chilli flakes (optional)

¼ cup fresh coriander


chopping knife

chopping board

citrus juicer

large non-stick saucepan

measuring spoons

cooking spoon

measuring cups

2 serving bowls

serving spoon


  1. Prepare the fresh ingredients

    Wash the spring onions and coriander. Finely chop the spring onion and all the fresh coriander including the stalks. Cut one lime in half and juice both halves. Cut the other lime in wedges for serving.
  2. Start cooking

    Heat a large non-stick saucepan over medium heat. Add the oil, garlic and ginger. Add the chilli flakes if you want extra spice. Stir. When everything sizzling, reduce the heat to medium low, stir and cook for 3 minutes. Don’t forget to stir occasionally so it doesn’t burn.
  3. Add the spices

    Add the curry powder, cumin and turmeric to the saucepan and fry for 20 seconds till fragrant. Add the spring onions, tomato, half the coriander and a pinch of salt and pepper. Cook another 3 mins.
  4. Add the chickpeas

    Add the chickpeas, coconut milk and lime juice. Stir well. Increase the heat to medium and bring to the boil.
  5. Add the spinach

    Once boiling reduce the heat to low and simmer the curry for 5 mins. Then add the spinach and stir it into the curry to wilt. Switch off heat.
  6. Assemble and serve

    Spoon the chickpea curry into 2 bowls and sprinkle with the remaining coriander. Serve with lime wedges and your choice of rice, naan or steamed greens.

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