Coconut Chickpea Curry

Coconut Chickpea Curry

A delicious chickpea curry loaded with extra veggies
Prep Time 15 mins
Cook Time 30 mins
Course Main Course
Cuisine Indian
Servings 4 people


  • 2 tbsp oil to saute
  • 2 Medium Onions sliced
  • 14 oz Diced tomatoes If using canned drain
  • Salt and pepper To taste
  • dash Liquid smoke
  • 2 tsp Red curry paste
  • 1/2 tsp Fresh ground ginger
  • dash Red pepper flakes Adjust for heat
  • 15 oz Chickpeas Drained
  • 1/2 cup Sun dried tomatoes If using jarred in oil rinse to remove spices
  • 1 cup Sweet peppers diced
  • 3 Garlic cloves minced
  • 1 1/2 tbsp Garam Masala
  • 1/4 tsp Ground cumin
  • 1 can Coconut milk
  • 2 tsp Almond flour/coconut flour To thicken
  • 8 oz Fresh Spinach
  • I Lime quartered


  • In a deep pot add oil over medium heat.
    Add in onions saute till almost translucent, add tomatoes, peppers, liquid smoke, salt and pepper. Lower heat and cook till soft about 10 minutes.
    Add in chickpeas, garlic, garam masala, curry paste, cumin and sun dried tomatoes. Add red pepper flakes to taste for heat. Stir to combine.
    Add in coconut milk stir, add in flour. Bring to a boil they reduce to simmer, add spinach for about 10 more minutes.
    Taste for seasoning, serve alone or with rice/quinoa or over a baked sweet potato.
    Option serve with quartered lime to squeeze over curry.
Keyword chickpea, curry, spinach, tomatoes

My vegan/plant based journey

So growing up I was always the chubby one. Getting teased about my weight finally drove me to look at dieting (at my moms suggestion). My mom had struggled with weight also and was one of the original Weight Watcher members. I followed her suggestions the summer of eighth grade. With High School looming I had to get it together. So that summer I lost probably 20 pounds and the battle with the bulge began. Those of you that struggle know this battle well. It was a constant curse trying to stay slim, never thin enough, which led to some not so healthy ways to stay thin. I battled anorexia, bulimia, protein diets and every new fad that came along.

Most of the dysfunctional dieting went by the wayside as I got older fortunately. When pregnant with my first child I ended up with a condition known as Gestational diabetes. I had to follow a diabetes diet to keep my sugar in check while pregnant, a condition that went away after her birth. However this was a precursor that I was a candidate for diabetes later in life. My maternal grandmother died of complications of diabetes in her early 70’s. I followed a healthy diet of the old weight watchers with an eye on sugar. My weight went up and down over the next several years until my daughter, now a senior in high school discovered this vegan thing and decided she wanted to give it a try. Looking at the research she shared with me, we decided to do it together. We went all in. Read books, watched movies, asked a ton of questions at the Mustard Seed Grocery and forged our way. All told I lost about 25 pounds and fell in love with the lifestyle. Instead of an elimination/deprivation mindset it flipped a switch in my brain of an acquisition mindset. I looked at everything I could have instead of what I couldn’t. So many new and delicious foods that fuel the body in healthy ways were now mine to discover. I began pouring over vegan/plantbased websites, cookbooks and blogger sites. What a wonderful community I discovered! Launching this website has been in the back of my mind but the final push came from a blogger that encouraged me to put this together and I will be forever grateful for her support and encouragement. So thank you Aimee Stock from The Veg Life!


After going vegan 12 years ago and Instagramming since 2016 it’s time for a real blog! Many people have asked for recipes and instruction on going plant based so I finally caved.

First things first. I began my vegan journey when my daughter Melissa was a senior in high school. She had written a paper on the dangers of the FDA and our food supply and freaked herself out. Frantic she told me we must go vegan. I had always considered myself a pretty healthy eater from way back… but vegan? I told her I would read her report and let her know. It didn’t take too long into her paper before I decided she was right, let’s do it. We got a few books, scoured the internet and health food stores and got started. We went cold turkey if you’ll pardon the pun. That first week was rough as our bodies detoxed but it was also invigorating. Weight fell off and all told I dropped about 25 pounds over the next year and felt better than I had in years.

Why vegan?

  • For the animals
  • For the environment
  • For better health

Over the course of the last 10+ years our passion for plant based whole food living has grown along with our skills. With so many food bloggers all over social media sharing their wonderful recipes it is easier now than ever to transition to a vegan diet. Not to mention the foods now available. Vegan cheese, meatballs, pizzas, everything you could want. Now that’s not to say all these choices are healthier, there is such a thing as a junk food vegan so moderation is key. I try to limit processed foods without being too militant about it. But I do cook a whole lot from scratch which is best if you have the time. Most importantly HAVE FUN! I love to cook and create healthy alternatives for my family and friends.

I’d love to connect with others looking to begin a healthier lifestyle and learn about healthy cooking.

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