Chickpea and Veggie Curry

This chickpea and veggie curry recipe is low-fat, gluten-free, and, of course, vegan. It’s also made with basic pantry ingredients, which you most likely already own if you’re a fan of vegan curry!


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Chickpea and Veggie Curry

Chickpea and Veggie Curry


  • 2 small/1 large red onion
  • 2 medium sweet potatoes
  • 1 small head cauliflower
  • 1 small head broccoli
  • 1 can/1-½ cups chickpeas
  • 3 cups spinach
  • 1 cup canned tomatoes
  • 3+ cups coconut milk (carton version)
  • 3tbsp curry powder
  • + cup rice flour (or other gf flour)


  1. chop all vegetables into chunks.
  2. sauté onions & curry powder in a dash of coconut milk until soft on medium heat. keep stirring so it doesn’t stick to the pan.
  3. add sweet potatoes, cauliflower & broccoli. add ¾ of coconut milk, cover & simmer until cooked through.
  4. in a separate bowl mix rest of coconut milk & rice flour. stir rice flour mixture into curry & simmer whilst stirring until thickened.
  5. drain & rinse chickpeas. add canned tomatoes, spinach & chickpeas to curry mixture. curry is done when spinach is wilted. add extra rice flour or coconut milk to match desired consistency. serve & enjoy!


Find more of Judy’s recipes on her Youtube channel.



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