Chickpea curry

A deliciously spicy curry that is also vegetarian. A filling meal that also looks great on your dining table.

What do you need?

For two persons:
  • 70 g uncooked brown rice

  • 1 tbsp olive oil, for frying

  • 1 onion

  • 150 ml coconut milk

  • 1 tbsp Thai red curry paste

  • 100 g sweet potato, cubed

  • 100 g green beans

  • 200 g chickpeas (drained weight)

  • 200 g broccoli, in florets

  • 100 g snow peas

  • 100 g sugar snap peas

  • optional: fresh coriander, to garnish


  1. Cook the rice according to the instructions on the package.

  2. Peel and chop the onion. Heat the oil in a frying pan or wok and stir-fry the onion over medium heat for about 3 minutes until translucent.

  3. Add the coconut milk and curry paste* and bring to the boil. Add the sweet potato, green beans, chickpeas and broccoli and cook gently over medium heat for 10-15 minutes.

  4. Add the snow peas and sugar snaps during the last 3 minutes.

  5. Serve with cooked rice and garnish with fresh coriander if desired.

Nutritional values

Calories (kcal) 440
Fat 23.2g
Carbohydrates 35.4g
Protein 15.1g

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