Chickpea Curry in 15 minutes – super healthy & vegan

Hands up who is looking for deliciously healthy meals that you can make in no time at all? Me me!!!

As much as I love to spend time in the kitchen, I must admit that my usual daily efforts usually involve making quick and easy meals. Being a conscious kitchen foodie however, means  that I don’t like to skimp on flavour, quality or delectability.

I know that a lot of my readers tuning in here have busy lives too, so I delighted to bring you the first in a series of ‘Quick, Delicious Conscious Kitchen Meals’.


Tips for quick cooking…

One of the secrets of cooking food quickly is to select produce that doesn’t take long to cook and/or then to chop things really small. In this recipe, I am using leeks and mushrooms, which sauté to perfection in a couple of minutes. In this case the sweet potato is sliced, wafer-thin and the chickpeas are pre-cooked.

Add in passata (served/strained tomatoes in a a sort of puree), coconut milk and a pre-mixed curry blend – and you can be enjoying this within 15 minutes of getting out your chopping board.

Chickpea Curry in less than 15 minutes

First… a helpful video tutorial that I created to show you how easy this is to make. Please do check it out.

Chickpea Curry in 15 minutes - super healthy & vegan

Yield: 3 bowls
Cook Time: 15 minutes
Total Time: 15 minutes
A delectably, delicious chickpea curry, made with coconut and sweet potatoes, made in less than 15 minutes. Super healthy and vegan.


  • 1 leek (medium sized)
  • 200g mushrooms (3 large handfuls)
  • 1/2 tablespoon coconut oil (or alternative)
  • 1 small sweet potato
  • 3/4 can coconut milk (1 1/4 cup)
  • 200ml passata (between 3/4 & 1 cup)
  • 3/4 tin chickpeas (1 1/4 cup)
  • 1 teaspoon sea salt
  • 1 heaped teaspoon curry powder (or garam masala)
  • 1/2 inch fresh ginger
  • 10 cardamom pods (optional)
  • Large handful of fresh basil leaves


  • ***Be sure to check out my video first for a great visual guide on how to make this***
  • Chop leek and mushrooms into small pieces and sauté for a couple of minutes in the coconut oil.
  • Whilst leek and mushrooms are cooking, slice sweet potato into wafer-thin slices and then toss in the pan.
  • Be sure to keep replacing lid on pan, to keep the heat in and allow faster cooking.
  • Add coconut milk and chickpeas (strain the chickpeas if they are from a can).
  • Add salt.
  • Add a heaped teaspoon of your favourite pre-blended curry powder or garam masala. Add more if you prefer a stronger taste.
  • Finely grate (or crush with pestle & mortar) ginger and mix in.
  • Optional: Crush cardamom seeds with pestle & mortar - being sure to remove the pods (optional). Add other favourite spices of choice to the pan at this point (perhaps a bit of chilli or ground coriander etc. - not necessary, but nice to play with if you have time and desire).
  • This should all cook up within 15 minutes. Tear some basil leaves and mix them in right before serving (to retain their vibrancy and taste).
  • Enjoy!
  • Pin on your pinterest board for later…


    with Love


    1. Brigitte May 14, 2017 at 3:54 pm - Reply

      The recipe doesn’t say how much passata to add. Would 2 cups be too much?

    2. Dazza T September 16, 2017 at 6:26 pm - Reply

      Daaaaammmmnnn. Loved this recipe. Thx Trinity. Must stop eating now or there’ll be nothing for tomorrow lol.

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