Coconut Chickpea Curry


  • Prep Time15 mins
  • Total Time50 mins
  • Makes6 Servings
Coconut Chickpea Curry

This easy coconut chickpea curry is flavourful without being spicy, but you can also stir plain yogurt into cooked portions to make it really mild.


  • 2 tbsp canola oil

  • 1 cup chopped red onion

  • 2 tbsp chopped ginger

  • 1 tbsp chopped garlic

  • 4 tsp Madras curry paste

  • 2 cups canned tomatoes, (from a drained 796-mL can), mashed

  • 1 400-mL can light coconut milk

  • 1/4 cup water

  • 3 cups diced sweet potatoes, (about 3/4-in. dice)

  • 3 cups Not-Canned Chickpeas

  • 2 cups diced zucchini

  • 1 tsp salt

  • 3 tbsp chopped coriander


  • Heat canola oil in a wide pot over medium. Add onion and sauté for 4 min or until so! ened. Add ginger, garlic and curry paste, and sauté for 1 min longer. Add tomatoes, coconut milk and water, and bring to a boil.

  • Add sweet potatoes, turn heat to medium-low and simmer for 15 min or until sweet potatoes are tender but not soft.

  • Add chickpeas and zucchini, and simmer for 15 min longer or until zucchini is soft. Season with salt and sprinkle with chopped coriander. Serve over rice or with a side of toasted naan.

Nutrition (per serving)

Calories 295, Protein 8g, Carbohydrates 39g, Fat 12g, Fibre 6g, Sodium 618mg.

This article was originally published on Jan 20, 2014

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