Recipe | Chickpea coconut curry

Chickpea curry and pappadams

This delicious chickpea coconut curry has a mere eight ingredients, but one thing that it isn’t short on is flavour.

Prep time: 20 minutes
Cooking time: 25 minutes
Number of serves: Four


  • 2 tsp minced garlic
  • 1 tbsp curry powder
  • 1 onion, chopped
  • 1 red capsicum, chopped
  • 250g pumpkin, chopped
  • 250g sweet potato, chopped
  • 200 g can chickpeas, rinsed and drained
  • 1 x 375ml can light coconut milk


  1. Heat a large non-stick frypan. Add the garlic, curry powder, onion and capsicum and cook over medium heat for 2 minutes.

  2. Add pumpkin, sweet potato, drained chickpeas and coconut milk to the pan. Bring to the boil and simmer until vegetables are tender (~20mins), stirring occasionally. Best served with rice and some fresh green beans or peas on the side.

Nutritional Information (per serve)

Energy 995 kJ (238 calories)
Protein 8.5g
Total Fat 9g
Carbohydrates 26.5g
Saturated Fat 6g
Sugars 26.5g
Dietary Fibre 8.6g
Sodium 152mg

Recipe courtesy of Genna Verriest, Accredited Practising Dietitian:
For more recipes, please visit
Dietitians Association of Australia Smart Eating for a Healthier You.