Chickpea coconut curry

Prep Time: 20 mins
Cooking Time: 25 mins
No of Serves: 4

Recipe courtesy of Genna Verriest, Accredited Practising Dietitian


1 tbsp curry powder

2 tsp minced garlic

1 onion, chopped

1 red capsicum, chopped

250g pumpkin, chopped

250g sweet potato, chopped

200g can chickpeas, rinsed and drained

1 x 375ml can light coconut milk

Nutrition Information (per serve)

Energy 995 kJ (238 calories)
Protein 8.5g
Total Fat 9g
Carbohydrates 26.5g
Saturated Fat 6g
Sugars 13g
Dietary Fibre 8.6g
Sodium 152mg


  1. Heat a large non stick frypan. Add the curry powder, garlic, 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.
  3. Divide into four serves. Best served with rice and some fresh green beans or peas on the side.