Chickpea Coconut Curry

This recipe is the key to my heart. 

The original recipe uses yellow curry powder, but I've also made this with green curry powder or paste and it's hands down one of my favourite meals. 

15 ingredients · 30 minutes · 4 servings


1 cup Quinoa (uncooked) [or use basmati rice]

1 1/2 cups Water

1 tbsp Extra Virgin Olive Oil [or coconut oil]

1/2 cup Red Onion (finely diced)

3 Garlic (cloves, minced)

1 tbsp Ginger (peeled and grated)

2 cups Broccoli (chopped into small florets)

1 cup Coleslaw Mix

1 Red Bell Pepper (de-seeded and sliced)

Sea Salt & Black Pepper (to taste)

1 1/2 tbsps Curry Powder [or use Curry Paste]

1/2 tsp Red Pepper Flakes (optional)

2 cups Organic Coconut Milk (canned)

1 cup Organic Vegetable Broth

2 cups Chickpeas (cooked, drained and rinsed) 

Note: I prefer chicken most times and will generally omit the chickpeas when I do it that way!


1. Cook your quinoa by combining quinoa and water in a sauce pan. Place over high heat and bring to a boil. Once boiling, reduce to a simmer and cover. Let simmer for 12 to 15 minutes or until all the water is absorbed. Remove lid, fluff with a fork and set aside.

2. Heat a saucepan over medium heat and add oil. Add the onion, garlic, ginger, broccoli, slaw mix and red pepper. Season with sea salt and black pepper to taste. Saute for 5 minutes or until veggies are slightly softened. Then stir in curry powder, red pepper flakes, coconut milk, vegetable broth and chickpeas. Bring to a boil then reduce to a simmer. Let simmer for 10 minutes. Taste and adjust seasoning as needed.

3. Serve over quinoa and garnish with cilantro and chopped peanuts if you wish. Enjoy!

So, if you want to win my heart, this is pretty much all it will take ;)