Chickpea and Veggie Curry


  • 1 head broccoli
  • 1 red pepper
  • 1 zucchini
  • 1 yellow squash
  • 1 shallot
  • 510 Brussels sprouts (depending on preference – I used 7)
  • 6 cloves of garlic
  • 1 lime, plus extra for garnish
  • 2 15 oz cans chickpeas (garbanzo beans)
  • 1 13 oz can light coconut milk
  • 2 teaspoons tomato paste
  • 10 basil leaves
  • 10 mint leaves
  • 1/4 cup veggie stock (or chicken if you aren’t making this vegan)
  • 3 tablespoons coconut oil (or olive oil if you don’t have coconut)
  • For the curry powder spice mix:
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground coriander
  • 2 teaspoons turmeric
  • 1/2 teaspoon dry mustard
  • A few pinches of cayenne


  1. Start by chopping all your veggies: chop the broccoli into small florets, dice the pepper into one inch pieces, slice the squash and zucchini into one inch sticks, thinly slice the shallot, cut off the bottoms of the Brussels sprouts and quarter them, and mince the garlic
  2. Heat a large pot over medium heat with one tablespoon of coconut oil
  3. Open your cans of chickpeas and drain the liquid
  4. When the pot is hot, add in both cans of chickpeas
  5. To the chickpeas, add 1 tablespoon of your curry spice blend along with 1 teaspoon salt and 1/4 teaspoon black pepper
  6. Stir everything together and cook for about 3 minutes
  7. Transfer the chickpeas to a bowl and set aside
  8. Heat the last 2 tablespoons of coconut oil in the pot and add all your vegetables
  9. Stir the vegetables around, and add the rest of the curry powder along with 1 teaspoon salt and 1/4 teaspoon pepper
  10. Add the stock (veggie or chicken) into your pan and scrape off any bits that have stuck to the bottom
  11. Cook the vegetables for about 5 minutes, stirring often
  12. Add the chickpeas back in with the vegetables, and stir in the tomato paste and coconut milk
  13. Bring the mixture to a boil
  14. Cover and reduce to a simmer
  15. Let this cook for 30 minutes, stirring every 5-10 minutes
  16. Remove from the heat stir in the juice from one lime, and season to taste with salt and pepper
  17. Garnish with sliced basil and mint leaves and extra lime wedges
  18. I suggest serving this over Basmati rice