Easy Chickpea Curry

Traditional curries are a favourite for many vegans, but making one from scratch is time-consuming and expensive. This is a really simple and easy recipe, that's high in protein and mildly spiced with curry paste. You can use whichever vegetables you have on hand, substitute chickpeas for a vegan protein of your choice like tofu, and adjust the amount of coconut milk and water to taste. Serve with rice or vegan naan.


  • 1 tsp vegetable or olive oil
  • 1 shallot, thinly sliced
  • 95g red capsicum, cut into thin strips
  • 110g carrot, cut into small pieces
  • 3 tbs Turban Chopsticks Thai Red Curry
  • 1 tbs soy sauce, 100g dried chickpeas
  • 1 x 400ml tin coconut milk
  • 100g broccoli, cut into small florets
  • 100ml of water (optional, only if needed or if you prefer a more runny texture)
  • A handful of fresh coriander (optional)
  • A rice or naan, to serve


  • Heat oil in a large frying pan over a medium heat, then add shallot and capsicum.
  • Cook, stirring regularly, for 2 minutes.
  • Add carrot, curry paste and soy sauce and cook for a further 2 minutes.
  • Add chickpeas and coconut milk, cover with a lid and leave to simmer for 5 minutes.
  • Add broccoli and water if needed, stir the mixture and then replace the lid.
  • Leave to simmer for another 10 minutes, or until the chickpeas are just cooked through. Serve hot with rice or naan.

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