Mellow Coconut Curry with Vegetables & Chickpeas

Mellow Coconut Curry with Vegetables & Chickpeas

Delicious mellow, creamy curry with coconut and chickpeas to suit the most sensitive of palates!

This is a really easy, nice curry and it is mild so kids will enjoy it too. It is also adaptable re the vegetable content – try sweet potatoes/green beans (French type)/peas…

Serve with rice (brown or white) and/or chappatis, mango chutney and a dollop of plain dairy-free yoghurt. Serve hot pepper sauce or a hot pickle on the side for the heat-lovers amongst you!


Just check that the curry paste you use is suitable – eg Patak’s mild curry paste contains maize flour which is GF and also lactose acid from a non-animal source. Some pastes, eg korma, may contain dairy – read the jars, basically! Curry powders are usually fine as they tend to contain only the spices


For extra speed in prepping vegetables like potatoes and old carrots, use a French veg peeler – the Y-shaped one, as below. It saves so much time and effort – much better than a knife!

Not too trickyNot too tricky Gluten free Wheat free Quick meal Freezable recipe Kid recipe
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Preparation time

Cook time

Total time

40 minutes


Indian and Indian Subcontinent


  • mains
  • lunches
  • vegetable-side-dishes




  • 1-2 tbsp plain oil (eg rapeseed)
  • 1 tbsp mild curry paste or powder – or more to taste
  • 250g/8oz onion, chopped (1 small-medium onion)
  • 4 cloves garlic, crushed or chopped
  • 200g/7oz potatoes, diced
  • 250g/8oz carrots, chopped
  • 1 large red or yellow pepper, chopped
  • 250g/9oz broccoli, cut into florets – or French beans
  • 200g/7oz mushrooms, cut into quarters or halves, depending on their size
  • 1 tin coconut milk (use light if you can get it)
  • 1 tin chickpeas, drained and rinsed
  • Small bunch fresh coriander, chopped
  • Salt


1. Put a large pan of water on for rice then chop the vegetables.

White basmati rice takes exactly 11 minutes – if you rinse it and leave it hot it will continue to cook and go mushy so make sure you time it right.
Brown rice takes 25-30 minutes. Put it on to cook right at the start.

2. Heat the oil then lightly fry the onion and garlic until the onion starts to soften. Add the potatoes and carrots and cook for another 5-7 minutes, stirring to stop the vegetables from catching.

3. Add the pepper pieces, mushrooms and broccoli: cook for another 2 minutes. Now stir in the curry paste or powder, ensuring that everything is well coated. If using white rice, put it on to cook now.

4. Add the coconut milk and chickpeas, mixing everything well together.

5. Cook for a few minutes until the potatoes and broccoli are tender – avoid over-cooking the broccoli if possible. Stir in the chopped coriander and serve the curry with rice and any options you like.

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