Great Meals for a Change

A fun way to taste, talk and learn about sustainable food

Coconut Chickpea Curry Vegan Gluten Free

Makes: 10 servings

Chickpeas and potatoes cooked with aromatic spices in a coconut and tomato sauce.


  • 2 ½ cups dried chickpeas (or 5 cups cooked)
  • 2 ½ cups potato, diced and par boiled (cook for 5 minutes in boiling water)
  • 2 onions, roughly chopped
  • 4 cloves garlic, roughly chopped
  • 2 tsp fresh ginger, grated
  • 1 can (400mL) tomatoes
  • 1 can coconut milk
  • 2 cups frozen green peas, thawed
  • 3 tsp coriander powder
  • 3 tsp cumin powder
  • 3 tsp curry powder
  • 1 tsp turmeric
  • ¼ tsp ground cinnamon
  • ⅛ tsp ground cloves
  • ¼ to ½ tsp or more chili powder or cayenne (to taste)
  • 2-3 tsp salt (to taste)
  • Basmati or jasmine rice (about ⅓ cup uncooked rice per person)


  • To prepare dry chickpeas: Soak dry chickpeas overnight in a large bowl of water. Drain and rinse. Put chickpeas in large pot with plenty of cold water. Bring to a boil then reduce heat to a very slow simmer. Simmer for 2 hours or until very soft. Drain.
  • This recipe can be cooked in an oven or a slow cooker. If using oven, preheat oven to 375°F.
  • In a food processor, puree the onion, garlic, tomato, spices and coconut milk.
  • Put potatoes and chickpeas in a baking dish or slow cooker. Pour pureed spice mixture over potatoes and chickpeas.
  • Cook:
  • In an oven: Cook, stirring occasionally, for about 1 hour or until potatoes are very soft. Stir in green peas. Turn oven off. Put dish back in oven to keep warm until ready to serve.
  • In a slow cooker: Cook on low for 4-6 hours or until potatoes are very soft. Stir in green peas. Change to keep warm setting until ready to serve.
  • Taste and adjust spices as desired.
  • Prepare rice according to directions on package.
  • Serve curry over rice.
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