Vegan Chickpea Curry

Happy New Year, Whoo-hoo! I know it may seem a little late to still be wishing people a happy new year, but this is my first blog post of the year after a two-month break, so I think it would be rude not to wish everyone. I hope 2017 has been treating you all very well and that those who made New Year’s resolutions have managed to stick to them.  Now that we have all settled into what seems to be a very busy year, let’s get back into full swing of our healthy lifestyles.


Without getting into too many details, I have just started with the Daniels fast. Which is essentially eating vegan for about 23 days and also not having things such as sugar, honey, syrup, coffee, alcohol, white rice, and white flour etc. I have been doing this fast every year since 2013, I always do in February because I’m usually still travelling in January and also still sorting out registration for university.


Whenever I’m doing the fast I usually crave hearty, warming foods such as curry, especially in the evenings.  This vegan chickpea curry is my favourite, it’s made from ingredients I usually already have in my grocery cupboard, it does not take much effort to make and it will leave the house with incredible curry aromas. You have to try this dish. It’s creamy, delicious, and will leave you wanting even more after you’re completely full. It’s also incredibly nutritious, protein packed, and leftovers last for days!


Vegan Chickpea Curry


  • 1 Tbs. coconut oil
  • 1 large onion, chopped
  • 3 cloves garlic, chopped
  • 1-inch piece fresh ginger, peeled and grated or 1 tsp ground ginger
  • 1 tsp. curry powder
  • 1 tsp. ground cumin
  • ½ tsp. ground cinnamon
  • ½ tsp. ground coriander
  • ½ tsp. Turmeric
  • 1 can coconut milk
  • 1 can chickpeas, drained and rinsed
  • 2 small red bell peppers, seeded and thinly sliced
  • ½ cup chopped broccoli
  • Sea salt and ground black pepper, to taste
  • ¼ cup chopped fresh coriander, plus more for serving


  1. In a medium saucepan heat coconut oil.
  2. Add the onion and sauté gently until soft or translucent.
  3. Add garlic and ginger, sauté for 1 minute
  4. Add curry powder, cinnamon, coriander, and turmeric and cook for 2 minutes stirring constantly until fragrant.
  5. Add coconut milk and stir to combine.
  6. Add chickpeas, bell peppers, and broccoli, reduce the heat and simmer for 10 minutes.
  7. Taste and season with salt and pepper to taste.
  8. When ready to serve, add coriander.
  9. Serve over brown rice or basmati rice.

Extra Notes:

I substituted coriander with parsley since I still had a lot in the fridge from my last veggie shopping trip. You can also add potatoes or sweet potatoes if you want to make it more filling, just be sure to simmer for a little longer. For those eating vegan you can use coconut flour or corn flour to thicken the curry, otherwise, you can use regular flour if you’re not gluten-free.

What is your favourite meat-free recipe? Please share with me in the comment section below. I would love to try out some new recipes while on my fast.



27 thoughts on “Vegan Chickpea Curry

  1. I think I would really enjoy this. I usually make vegetable soup with green lentils, celery, carrots, garlic, grated potatoes, onions and curry. Tastes so good!

    I’m gonna try this too.

    Liked by 1 person

  2. Thanks for sharing this amazing recipe!!! 😋 I incorporate chickpeas in my eating plan bcoz of the protein benefits! Can’t wait to try this out👌🏾

    Liked by 1 person

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