top of page


Chickpea Coconut Curry with Greens

I'm not a fan of recipe blogs where they write a novel about their dish before getting to the recipe. Seriously, who has the time to read all that?! Is it just me? I'm going to assume not and get right to the recipe 🙃....

This recipe is slightly adapted from Joyous Health.


  • 1/2 large onion, thinly sliced

  • 2-3 garlic cloves, chopped or crushed

  • 3 tbsp coconut oil (can sub avocado oil)

  • 2 tbsp curry powder

  • 1/2 tsp sea salt

  • 1 large sweet potato, peeled and cut into cubes

  • 1 tbsp dried oregano

  • 1/2 head cauliflower, chopped into bite-size pieces

  • 1/2 head cabbage, roughly chopped or sliced into ribbons

  • 2 cans organic BPA-free chickpeas, rinsed and drained

  • 5 cups vegetable stock

  • 1 can full-fat coconut milk

  • Optional: 1 tsp red hot chilli flakes

  • Juice from 1 lime

  • 2 tbsp arrowroot powder + 4 tbsp water

  • Garnish: Fresh cilantro

  • Chopped greens of choice (spinach, collard greens, Swiss chard or kale are all great choices).


  1. In a large soup pot, heat coconut oil to medium. Add onions and garlic and sauté for a few minutes. Add 1 tbsp of the curry powder and sea salt. If the pan starts to get dry add a bit more coconut oil or a splash of water.

  2. Next add chopped sweet potato and continue to sauté for a few more minutes. Add the oregano. Add half of the stock to help the sweet potato cook. Bring the temp up a bit to let it simmer for about 5-10 minutes to cook the sweet potato.

  3. Reduce temp back to medium and add the cauliflower, cabbage and chickpeas. Add remaining stock, curry powder and pepper. Add lime juice. Let curry cook for another 10 minutes for all the flavours to mingle a