Creamy Chickpea Curry Recipe

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This is one of my favourite curry recipes!

It is super quick to make, not spicy and provides it a good source of protein and lots of healthy herbs!


  • 1 tablespoon coconut oil
  • 1 brown onion, chopped
  • 2 tablespoons grated fresh ginger
  • 2 garlic cloves, crushed
  • 3 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon ground turmeric
  • 2 x 400g cans chickpeas, rinsed and drained
  • 400ml can coconut cream
  • 270ml can coconut milk
  • 1 teaspoon vegetable stock powder
  • Fresh coriander to serve


  • Heat the oil in a large saucepan over medium heat. Add the onion and cook for 2 minutes until tender.
  • Add the ginger, garlic, cumin, ground coriander and turmeric. Cook for approx. 1 minute or until aromatic, stir it continuously.
  • Add the chickpeas and stir to coat. Then add the coconut cream, coconut milk and stock powder.
  • Simmer for 5 minutes or until the sauce thickens slightly.
  • Serve on a bed of baby spinach or wholegrain rice. Add the fresh coriander.

This will make approx. 4 servings. You can make more and then just freeze it to save on time during the week!

Let me know what you think by commenting below.



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Michelle is a qualified Naturopath, Nutritionist, Reflexologist and Reiki practitioner who is passionate about living a holistic lifestyle and helping others to achieve their health goals. She is also a Jungle Body Dance Fitness Instructor, which not only keeps her fit but also helps her to inspire others to feel confident and get in shape.


  1. Oliver and melissa

    July 25, 2014 at 9:42 pm

    Loved the chick pea curry- thank you!!!

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