Creamy Coconut Chickpea Curry

This is so delicious and easy to create! Filling, warm and comforting. This makes 4 servings.

Chickpeas are an awesome source of protein and fibre, did you know that 2 cups of chickpeas gives you your daily recommended intake?! They are loaded with minerals and nutrients like manganese, copper and folate that are essential for good health. Plus chickpeas help to keep you full! If you find you get bloated after eating beans, try buying them in dried form and soak overnight. The curry is made from tomatoes and coconut which is a really healthy source of fat with warming and anti-inflammatory spices such as turmeric. Laid on a bed of greens and a protein packed quinoa/millet base. You can use basmati rice, brown rice or any whole grain you'd like.

Curry Ingredients:

1 can of chickpeas (14oz)

1 can of diced tomatoes (14oz)

1 can of full fat coconut (14oz) 3.5 tbls of curry

1 tsp of turmeric

2 tsp garlic powder

1 tsp of cumin

1 tbls of maple syrup

1/2 tsp cayenne pepper

Base Ingredients:

1.5 cups quinoa or any whole grain S&P Baked Potatoes:

2 cups of baby potatoes 1 tsp curry powder

1 tsp of coconut oil


1) Cut potatoes in half, put in a bowl and add oil and curry powder, mix/coat well. Place on baking sheet and bake for 30 mins.

2) Prepare base of choice, in this case it was a quinoa/millet blend. Add to boiling water, reduce to low and let cook for 20 mins. 3) In a saucepan add tomatoes, coconut milk, chickpeas, spices and maple syrup. Allow to heat thoroughly. Once all is cooked, assemble on a plate with some greens! Bon appétit! :)

Recent Posts

See All
 FREE Vegan Intuitive Eating Starter Guide 

Emily Manuel, B.A, RHN, CYT

  • White Facebook Icon
  • White Instagram Icon

© 2021 by Emily Manuel. Proudly created with