A hearty, plant-based curry that's as satisfying as it is simple. This chickpea coconut curry uses KABO Coconut Curry Blend to deliver creamy, roasted coconut flavour with zero prep. Perfect for a meat-free Monday or a quick vegan dinner any night of the week.
What You Need
- 1 x 400g can chickpeas, drained and rinsed
- 45g KABO Coconut Curry Blend
- 2 tbsp oil
- 1 cup water
- Optional: handful of baby spinach or diced sweet potato
Method
- Heat oil in a pan over medium heat.
- Add KABO Coconut Curry Blend and sauté for 1 minute until fragrant.
- Add chickpeas and stir to coat in the spices.
- Add water, bring to a simmer, and cook for 12–15 minutes until sauce thickens.
- Stir through spinach in the last minute if using. Serve with rice or flatbread.
Chef's Tip
Add a squeeze of lemon juice just before serving to brighten the flavours. A dollop of coconut yoghurt on top makes it restaurant-worthy.
