Chickpea Coconut Curry - AP Nutritional Therapy
Chickpea Coconut Curry

Chickpea Coconut Curry

A fast, delicious, hearty vegan curry ready in under 30 minutes
Prep Time5 minutes
Cook Time15 minutes
Course: Main Course
Cuisine: Indian, Vegan, Vegetarian
Keyword: Under 30 minutes, Vegan, Vegetarian
Servings: 4 servings


  • 1 onion diced
  • 2 tins chickpeas rinsed, organic if possible
  • 1 tin chopped tomatoes organic if possible
  • 1 tin coconut milk full fat
  • 1 bag Merchant Gourmet Champagne lentils or other cooked lentils
  • 1 handful frozen peas
  • 3 handfuls kale washed, stems removed and discarded, chopped
  • 2 cloves garlic minced
  • 1 tbsp curry powder
  • 1 tsp salt


  • Saute the onion in a bit of olive oil until soft. Add the kale and cook for a few minutes until bright green.
  • Add curry powder and stir for a minute. Add garlic, chickpeas, and peas. Stir for another minute.
  • Add tomatoes, coconut milk, salt, lentils. Stir to combine. Simmer 5 miinutes, stirring occasionally.
  • Serve with brown rice and a spoonful of coconut yoghurt (optional)


Serve with brown rice or naan bread
Note: Nutrition Facts reflect USA Daily Value %