Curried Chickpea Bowl (V)
I like to eat clean during the week, which for me means sticking to a mostly plant based diet (admittedly, I do love eggs in the morning for breakfast!). I came up with this dish last week while deciding what to meal prep, why not pair curried creamy chickpeas, kale, zucchini and fresh lime? So delicious! This recipe is really easy to make, and is good to eat for about 4 days in the fridge! Although the coconut milk brings a lot of richness to the dish, it still feels really light after eating it!
Notes
I used kale and zucchini as my green elements for this dish, but if these really are not to your liking, you could easily use fresh baby spinach instead of the kale, and asparagus or aubergine instead of the zucchini. When it comes to the chickpeas, the curry powder is not hot at all, so if you’d like some heat feel free to add some chili flakes. If like me, you’re planning to eat this during the week as meal prep, only portion out one serving of kale before each mealtime, you don’t want it to go soggy in the fridge.
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Vegan Curried Chickpea Bowl
- Total Time: 40 minutes
- Yield: 3 1x
Description
Creamy curried chickpeas, grilled zucchini and kale salad
Ingredients
- 19 oz tin chickpeas
- 1 medium shallot, diced (small onion is fine too)
- 1–2 cloves garlic, minced
- 1 tin 14 oz coconut milk
- 2 heaped tsp curry powder
- 1 bunch kale – washed, stems removed and roughly chopped
- 1 large handful loosely chopped coriander
- 1 – 2 limes
- brown or black rice
- 2 x medium zucchini, 1/4 inch slices
- Salt and pepper
- olive oil
Instructions
- Start by getting your rice on according to packet instructions. Set a timer and when its done, turn off the heat and leave it to sit with the lid on.
- Chop your shallot and fry with a dash of olive oil on a low-medium heat for 8-10 minutes. Add your chopped garlic and fry for a further 1-2 minutes. Add an extra dash of olive oil and add the curry powder. Fry for 2-3 mins, and once you can smell the curry flavor, add your tin of coconut milk. Stir in some salt and let this simmer for 8-9 mins on a low heat.
- While completing step 2 and 3, slice up your zucchini and fry in a skillet with a dash of olive oil over a medium/high heat. Fry for 3-5 mins each side, seasoning generously before flipping. This may take two batches.
- Once the coconut curry sauce has thickened, add your chickpeas, the juice from one lime, and a large handful of chopped kale. Let this simmer for a further 3-4 mins, then turn off the heat and throw in a handful of chopped coriander (optional, some people hate it – I love the taste)!
- While your curry sits for a minute or two, add your remaining chopped kale to a mixing bowl with a tsp of olive oil, half a squeeze of lime, and some salt and pepper. Massage the leaves for 1-2 mins to break down the fibers – this alleviates both the bitterness and the toughness of the raw kale.
- Now to serve – dish some rice with the warm creamy curry, fresh side of kale, and fried zucchini. Option to top with fresh coriander, toasted pine nuts and a fresh squeeze of lime!
Notes
I used kale and zucchini as my green elements for this dish, but if these really are not to your liking, you could easily use fresh baby spinach instead of the kale, and asparagus or aubergine instead of the zucchini. When it comes to the chickpeas, the curry powder is not hot at all, so if you’d like some heat feel free to add some chili flakes. If like me, you’re planning to eat this during the week as meal prep, only portion out one serving of kale before each mealtime, you don’t want it to go soggy in the fridge. 
- Cook Time: 40
- Category: Lunch/Dinner
- Method: Stovetop
Anonymous
Laryssa
Sooo good! And quick to make!
Anonymous
Yum!
Sophie Slater
Soooo good
L Costales
I don’t normally like/eat chickpeas that often but this recipe is so delicious that it made them the star of the meal and I will definitely be adding this to the menu more often. Thanks Sheena, your recipe truly is amazing!
Administrator
I’m so glad you like it!