Easter Eats – Chickpea Coconut Curry

There are no family recipes handed down through the generations here, no fluffy hot cross buns or crispy pork crackling secrets. That’s not my kind of cooking or eating. Don’t get me wrong, I love hot cross buns, it’s just that mine are from Woolies.

I shared a photo of my dinner on Instagram last night, like millions of people do, and someone asked me if my recipes are kept anywhere.

Chickpea Coconut Curry

That reminded me, I have a blog! I should be sharing my recipes. Doh!

Chickpea Coconut Curry

Vegetarian curry featuring sweet potato, chickpeas, zucchini and coconut milk.

  • 1 large sweet potato (peeled and diced)
  • 1 tbsp curry powder ( more or less to taste)
  • 1 tsp chili powder (more or less to taste)
  • 1 tbsp garlic powder ( more or less to taste)
  • 1 tin chickpeas (drained and rinsed)
  • 1 large zucchini (roughly diced)
  • 1 handful cherry tomatoes ( )
  • 1/2 medium capsicum (roughly diced)
  • 1/2 tin coconut milk ( )
  • dried parsley ( a couple of shakes)
  1. Gather your ingredients, a sharp knife, your chopping board and a frying pan.
  2. Put a frying pan on a medium heat and add olive oil (or a neutral oil of choice). Peel and dice the sweet potato. Add the sweet potato to the pan.
  3. Dice the zucchini roughly. Allow the sweet potato to begin to caramelise, then add the curry powder to the pan. Give it a stir to coat the sweet potato.
  4. Add the zucchini, and the chili and garlic powder. Let them cook for a few minutes, then add your drained chickpeas and the cherry tomatoes.
  5. If you want to help the veg along a bit, add about 1/4 cup water to the frying pan. Let the heat and water do their thing while you chop your capsicum. Give the pan a stir to keep everything moving.
  6. Now add about half a tin of coconut milk and the capsicum. You want enough liquid so the veg and chickpeas are having a nice paddle about, but not drowning. Shake on some dried parsley if it seems the right thing to do.
  7. Let everything simmer away until your sweet potato is cooked to your liking.
  8. That’s it. You’ve made an incredibly simple, not-at-all authentic curry.
  9. Serve with rice or whatever takes your fancy.

My style of cooking isn’t exact. I cook by feel mostly. 

If you like onions, start with sliced onions, let them soften, then add your sweet potato. 

If you don’t like zucchini, use broccoli or beans. Substitute away, just cook from densest ingredient (sweet potato/potato) to lightest (capsicum).

Want to throw some fresh spinach in at the last minute, go nuts! 

The only outcome you’re after is tasty! 

And there you have it, an absolutely nothing to do with Easter recipe, save that I made it on Good Friday 2020.

I think the leftovers are calling me, food blogging makes me hungry.

I hope you’re having a cosy #stayathome Easter break, and that there are hot cross buns and chocolates within reach. Please let me know if you try and make this curry – and if I’ve left something obvious out of the recipe – tell me that too! (I left out the cherry toms, which I realised while I was heating up my leftovers – I’ve added them now. Phew.)

Annette xx