Courgette, Chickpea and Coconut Curry

I'm pretty proud of this vegan/ veggie curry for a few reasons. Firstly, it's a Live Yama original! It's one of those made up as you go along recipes (i.e., use up what's in the fridge!), which I love because it means you can adapt and improve every time you make it. Next time I might use some butternut squash and aubergine, or maybe some mushrooms... I'm a little mushroom obsessed at the mo. My husband also LOVED it (yup, the meat lover!). He did have the left over curry with shredded chicken for lunch the next day, but the praise for the vegan version was awesome (gold star for wifey!)

It was also a scrummy dish to help with the rotten cold I have at the mo (why do I always seem to get ill for my birthday?!). It's comfortingly warm, deep in flavour, has just the right amount of spice and the coconut milk and cabbage make it ever so slightly sweet.

Serve up this low fat dish with some nutty quinoa, brown rice (mine went all mushy because I left it on too long while feeding Jasper! so I did a quick lot of white rice which you can see in the pic), or with some crusty whole grain bread (like we did for lunch the next day).

Courgette, Chickpea and Coconut Curry

Serves 4


  • 2tbsp rapeseed or vegetable oil
  • 2 small or 1 large onion, diced
  • 2 garlic cloves, thinly sliced
  • 1tsp each of turmeric, garam masala, ground ginger, curry powder, ground cumin, ground coriander
  • 1/2 - 1 tsp chilli powder
  • 1 red pepper, roughly chopped into large chunks
  • 2 courgettes, quartered lengthways then chopped into 1 inch chunks
  • 1 tin (400g) chopped tomatoes
  • 1 tin (400g) stock (either use 2 tsp of stock or 1/2 a stock cube and enough boiling water to fill the empty tin) I use Marigold Buillon, low salt stock
  • 1/2 red cabbage, thinly sliced
  • 1 tin (400g) chickpeas
  • 1 bay leaf
  • 160ml (small tin) coconut milk
  • 1/4 cup (a handful) of toasted/ flaked coconut (flaked almonds or pan fried cashews would also be lush with this!)


  • Heat the oil in a heavy based pan and fry the onion for a few minutes until soft
  • Add the garlic for another minute or two being careful not to let it burn (TIP: If the pan gets too hot add a splash of water to cool it down)
  • Add the courgette, pepper, red cabbage followed by the spices (turmeric, garam masala, ground ginger, curry powder, ground cumin, ground coriander and chilli powder - feel free to play around with these if you like a slightly different flavour. I use equal amounts of each as it's easy!) and cook for 3-4 minutes until the veggies starts to soften
  • Throw in the tin of tomatoes
  • Then, fill the empty tin up with boiling water and 1 tsp of stock (or half a stock cube), then add this to the pot as well. If you don't have any stock water is also fine.
  • Follow this with the chickpeas and bay leaf, then cover and simmer on a low heat for 15-20 minutes until everything is cooked to your liking
  • Finally add the coconut milk and cook uncovered for a further 5-10 minutes, or until the sauce has reduced to the consistency you want (I like my curries quite saucy so only left it for a few minutes)
  • To serve, sprinkle with toasted coconut (or almonds if you're using them), and a side of brown rice, quinoa or a couple of slices of whole grain bread

I hope you enjoy this curry as much as I did, and look forward to hearing how you mixed it up so I can try those versions out too!