This Turmeric Chickpea Curry is a healthy vegan dinner recipe. Try it tonight!

Healing Turmeric Chickpea Curry

Show your body and soul some love and make this Turmeric Chickpea Curry. Full of warming spices, healthy vegan ingredients and a silky coconut milk sauce.
Course Main Course
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people
Author Nora Rusev


For the curry

  • 1 tablespoon coconut oil
  • 2 medium onions finely chopped
  • 2 cloves garlic minced
  • 1 inch piece fresh ginger peeled and minced
  • 1 tablespoons ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground fenugreek
  • (if you don't have all these spices on hand, just use your favourite curry powder!)
  • 2 tablespoons tomato paste
  • 1 cup water
  • 14 oz coconut milk
  • salt to taste
  • 2 cups cooked chickpeas (about one 19-oz can)
  • 1 lime juice only (optional)

For the vegetables

  • 1 medium head cauliflower in florets
  • 1 medium sweet potato peeled and diced

To serve

  • 2 handfuls fresh spinach
  • cooked quinoa
  • fresh cilantro
  • sliced chili


Make the curry:

  • Sauté aromatics: Heat the coconut oil in a large and deep skillet over medium-high heat. Add the onion, garlic and ginger and cook until softened, about 4 minutes.
  • Roast spices: Add all spices and cook, stirring all the time, until they smell really delicious. Stir in the tomato paste and roast for 30 seconds.
  • Add liquids and simmer: Pour the water into the pan and stir until smooth. Bring to a boil, then stir in the coconut milk. Season with salt (start with 1/4 teaspoon, you can always add more.) Simmer over medium heat uncovered for 5 minutes. Stir in the chickpeas and cover the pan. Simmer for another 5 minutes. Stir in a little lime juice if you like. Check for seasoning. If the curry sauce is too thick, thin it out with a little water.

Make the vegetables:

  • While the curry simmers, steam the vegetables: Add water to a large pot, about two fingers high. Bring to a boil. Place a steamer basket in the pot and add the cauliflower and sweet potatoes. (I like using a two-tiered bamboo one like this here. (affiliate link)) Steam for 6-8 minutes or until the vegetables are just tender.


  • Stir the spinach into the curry sauce. Serve over cooked quinoa topped with fresh cilantro and some sliced chili.