Coconut & Chard Chickpea Curry

Ready in just 30 minutes, this flavourful veggie packed curry recipe is an easy dinner idea. 


  • No chard? Try with spinach, kale, cavolo nero, spring greens or savoy cabbage instead. 
  • No olive oil? Use coconut oil instead. 
  • No lime? Use lemon juice instead. 
  • No spices? Use curry powder or masala powder instead. 
  • No rice? Serve this curry with cooked potatoes, noodles or naan bread instead. 

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Servings: 2


250 g Chard

2 tbsp Olive oil

1 Onion (chopped )

1 tbsp Ginger (grated )

1 tsp Ground turmeric

1 tsp Ground cumin

½ tsp Ground coriander

½ tsp Smoked paprika

1 Can chickpeas (drained )

1 Can coconut milk

1 cup frozen peas

1 Lime (juiced )

For serving (optional):

Steamed rice

Cherry tomato


  1. Roughly chop the chard, including the stalks. Place a large frying pan over a medium heat. Fry the onion and ginger in the olive oil, until fragrant. Add the spices, give everything a good stir and cook for a minute.
  2. Add the chickpeas, coconut milk and frozen peas. Bring to the boil, then reduce the heat and simmer for 10 minutes.  Add the chard and cook until wilted, about 3 minutes.
  3. Turn off the heat and stir in the lime juice - do this off heat to prevent the sauce from splitting.
  4. Serve as you wish or like us with cooked rice and some leftover cherry tomatoes. Enjoy!
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How to store

Let cool, cover and store in the fridge for up to 3 days or in the freezer for up to 3 months. To reheat, place in a pan along with a good splash of water and cook for 5 minutes, or until hot.