We have some sort of curry at least once a week! There’s so many different types of curry and so many flavours that go well with it. This is a very healthy dish, loaded with protein and fibre! It also makes great leftovers for a quick and easy lunch.

Prep time: 5 minutes

Cook time: 30 minutes

Total time: 35 minutes

Serves: 3-4 people


  • 2 cans of chickpeas
  • 1 onion (diced)
  • 3 cloves of garlic (diced)
  • 1 can of coconut milk
  • 2 tbsp of vegan butter
  • 1 tsp of turmeric
  • 2 tsp of curry powder
  • 1 tbsp of hot chili oil
  • 1/2 tbsp of sriracha sauce
  • 1/4 tsp of salt
  • 1/4 tsp of black pepper
  • 1 cup of basmati rice
  • A sprinkle of cilantro


  1. Heat a large skillet on medium heat and add your vegan butter.
  2. Next throw in your diced onion and cook for several minutes or until translucent. This adds a nice base flavour to your curry.
  3. Add your diced garlic and strained chickpeas. You can save the liquid from your canned chickpeas for other cool recipes! Store in fridge.
  4. Once chickpeas have cooked with your garlic and onions for a few minutes you can add your turmeric, curry powder, sriracha sauce, chili oil, salt and pepper. Continue to cook for 5 minutes and be sure to stir well.
  5. Pour in your can of coconut milk and stir to combine. It should turn a beautiful golden yellow colour and smell delicious! If it seems too running just whisk in a spoonful of all purpose flour to thicken your sauce.
  6. Lower heat and simmer. While you wait you can boil your rice! For one cup of basmati rice add two cups of water and I usually add a spoonful of vegan butter. Set on low heat and cover.
  7. Once rice is cooked, scoop into a large bowl and top with your coconut chickpea curry. Add a sprinkle of cilantro on top and enjoy!

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