Coconut Lime Chickpea Curry

A deliciously yummy curry.

Hey Friends!

I’m back with another yummy meal to add to your collection.

This was a completely random meal that I made one afternoon when I knew that where I was going for dinner had no Vegan options.

When I’m creating a recipe my process is a little strange… I have this creative idea and then I start to think about the ingredients I’d like to add to it. I start cooking it and as I do I write it all down just in case it works.

This specific recipe idea came to me whilst I was at the beach one afternoon and so I went home and went straight to the super market… collected my ingredients and wallah (or how ever you spell it!).

So basically this isn’t a proper curry… this is a ‘Steph Curry’ (haha I didn’t even see that coming).

Chickpeas are a wonderful source of plant protein and the cauliflower rice keeps the carbs down in this recipe.

Topping it with the coriander and bean sprouts absolutely MAKES this recipe as it adds beautiful flavour and texture.

I hope you enjoy it!

interesting shot

What you will need:

Big pan
Wooden spoon
Food processor


1 Brown Onion Sliced
1 Inch of Fresh Ginger Grated
1 Cube of Veggie Stock
2 tsp Turmeric
2 tsp Black mustard seeds
2 Limes (1 for rind and juice and for left overs)
3 tins of Organic Chickpeas
1 can of Lite Organic Coconut Milk
1 tsp Himalayan Pink Salt
1 tsp of Black Pepper
1 Red Chilli Finely Chopped
1 Cauliflower
3 Cups of Snow Peas
1 bag of Bean Sprouts
1 bunch of Coriander
2 tbs Coconut Oil


  1. Add onion to a big pan with 1 tbs of coconut oil. Add the mustard seeds and ginger. Cook for 1 minute, stirring.
  2. Zest 1 lime.
  3. Add the lime zest and turmeric to the pan and stir well for 1 minute to cook off the spices.
  4. Once the onion is softened, add the coconut milk and the veggie stock cube. Bring to a simmer, stirring to dissolve the stock.img_0877
  5. Once the coconut milk starts to thicken a bit, add the chickpeas and stir. Cook for 10 minutes on low, stirring occasionally.
  6. Prepare the cauliflower by blitzing in a hand blender of food processor. Place in a separate sauce pan with 1 tbs of coconut oil and stir until softened and cooked. You may find a lid speeds up this process. Season with salt. Optional- sprinkle with shredded coconut.
  7. Slice the ends off the snow peas and place into a steamer. Cook for 3-5 minutes until bright green. Be careful not to over cook.
  8. Juice 1 lime and add it to the chickpeas. Add 2-3 cms of finely chopped fresh chilli. Be careful, you can always add more… you can’t un-add too much.
  9. Remove from the heat and let sit for 5 minutes to deepen flavours. Season with salt and pepper.
  10. Prepare the bowls with cauliflower rice, chickpea curry, snow peas, coriander, bean sprouts, a wedge of lime and fresh chilli.
  11. LASTLY and most IMPORTANTLY squeeze fresh lime juice over it right before you eat it.
  12. Serve the rest in containers for meal prep.

    TIP: Don’t let the chickpea mixture lose too much moisture you still want it to have a saucy consistency.


Happy cooking lovely’s!

Steph x