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15 min Chickpea Curry

15 min Chickpea Curry

Looking for the warming hug of a curry, but don’t have the time (or the will) to stand over a hot stove for hours? Let us introduce you to this 15 Minute Chickpea Curry. Packed with flavour and nutritionally bolstered thanks to the inclusion of our Vegetable Broth, this curry’s rich flavours are complemented with the easiest quick pickled cucumbers you ever did try.



1 tbsp olive oil or coconut oil

2 cloves garlic, minced

1 tbsp coconut sugar

2 tbsp red curry paste

2 tbsp tamari

400ml coconut milk

2 x 400g chickpea tins (drained)

3 cups baby spinach

½ cup coriander

2 tbsp Vegetable Broth Garden Veg

2 cups jasmine rice


Quick Pickled Cucumber

2 cucumbers, peeled into ribbons

1 small red onion, sliced

½ tsp salt

½ tsp sugar

2 tsp apple cider vinegar

1 tbsp olive oil


  1. Make the quick pickled cucumbers by combining the ingredients in a bowl and set aside
  2. Add coconut oil, garlic and curry paste to a medium saucepan and fry for a minute or two until fragrant
  3. Add coconut sugar, tamari, vegetable broth and coconut milk and stir to combine
  4. Add chickpeas and spinach and simmer for a few minutes
  5. Squash the chickpeas slightly with the back of a spoon
  6. Serve with jasmine rice and sprinkle with fresh coriander

Notes: Can serve with fresh chilli for an extra kick

Servings: 4
Ready in: 15 mins
Difficulty level: Easy- Peasy

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