cooked food

Coconut Chickpea Curry

Cook Time 30 mins
Calories 586 kcal


  • 170 grams Quinoa uncooked
  • 356 milliliters Water
  • 15 milliliters Extra Virgin Olive Oil or coconut oil
  • 80 grams Red Onion finely diced
  • 3 Garlic cloves, minced
  • 6 grams Ginger peeled and grated
  • 182 grams Broccoli chopped into small florets
  • 85 grams Coleslaw Mix
  • 1 Red Bell Pepper de-seeded and sliced
  • Sea Salt & Black Pepper to taste
  • 9 grams Curry Powder
  • 900 milligrams Red Pepper Flakes optional
  • 485 milliliters Canned Coconut Milk
  • 238 milliliters Vegetable Broth
  • 328 grams Chickpeas cooked, drained and rinsed


  • Cook your quinoa by combining quinoa and water in a sauce pan. Place over high heat and bring to a boil. Once boiling, reduce to a simmer and cover. Let simmer for 12 to 15 minutes or until all the water is absorbed. Remove lid, fluff with a fork and set aside.
  • Heat a sauce pan over medium heat and add oil. Add the onion, garlic, ginger, broccoli, slaw mix and red pepper. Season with sea salt and black pepper to taste. Saute for 5 minutes or until veggies are slightly softened. Then stir in curry powder, red pepper flakes, coconut milk, vegetable broth and chickpeas. Bring to a boil then reduce to a simmer. Let simmer for 10 minutes. Taste and adjust seasoning as needed.
  • Serve over quinoa and garnish with cilantro and chopped peanuts if you wish. Enjoy!


Meat Lover
Add in cooked diced chicken or beef.