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chickpea vegetable curry with quinoa

Easy chickpea and vegetable curry with quinoa

Easy Chickpea and Vegetable Curry with Quinoa - made with coconut milk, spinach, basil, and mushrooms.  Meatless, vegetarian, gluten free recipe.
Course Main Course
Cuisine Asian
Keyword chickpea vegetable curry, mushroom curry, spinach curry
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 380kcal
Author Julia


Chickpea Vegetable Curry

  • 13.5 oz coconut milk from the can (400 mL)
  • 15 oz chick peas , from the can
  • 2 tablespoons red curry paste
  • 1 teaspoon red curry paste
  • 1 tablespoon tomato paste
  • 1 tablespoon brown sugar
  • ¼ lemon , squeezed
  • ¼ teaspoon chili powder
  • 1 tablespoon basil
  • 6 oz spinach , cleaned
  • 4 green onions , chopped
  • 2 cups mushrooms , sliced
  • salt to taste


  • 1 cup quinoa , uncooked
  • 2 cups water


How to make chickpea vegetable coconut curry

  • Heat coconut milk in a large pan until it boils and reduce heat to simmer. Add next 7 ingredients to the coconut milk: chickpeas, red curry paste, tomato paste, brown sugar, lemon juice, chili powder, basil. Mix everything together until even consistency.
  • Add spinach, chopped green onions and sliced mushrooms to the coconut milk mixture, bring to boil, reduce to simmer. Simmer for about 15-20 minutes, until mushrooms are cooked, stirring occasionally. Add salt and pepper to taste.

How to cook quinoa

  • In a separate pan, combine 2 cups of water and 1 cup of quinoa. Bring to boil, reduce heat to simmer and cook until all liquid is absorbed and quinoa is cooked and fluffy.
  • To serve, place a scoop of quinoa into the middle of each plate. Top with chickpea curry.


Calories: 380kcal | Carbohydrates: 45g | Protein: 13g | Fat: 17g | Saturated Fat: 12g | Sodium: 67mg | Potassium: 821mg | Fiber: 8g | Sugar: 7g | Vitamin A: 3760IU | Vitamin C: 15.1mg | Calcium: 103mg | Iron: 6.7mg