Chickpea Veggie Curry

Tamika Woods08 November, 2026 Updated: November 06, 2026 1 min read

Warming, creamy and full of flavour, this chickpea veggie curry brings together colourful vegetables, fragrant spices and a fresh squeeze of lime. It makes four generous serves, so save some for lunch or freeze a portion for a night when you don’t feel like cooking.

Ingredients:

1 medium carrot, finely diced
1 large brown onion, finely diced
2 garlic cloves, minced
5 cm knob ginger, grated
1 tbsp ghee, coconut oil or olive oil
2 tsp curry powder
2 tsp ground turmeric
1 tsp ground cumin
1 tsp ground black pepper
1 × 400 g tin crushed tomatoes
1 × 400 g tin full-fat coconut milk
3 tbsp tamari or soy sauce
½ head cauliflower, chopped
2 × 400 g tins chickpeas, drained and rinsed
Juice of 1 lime
½ bunch coriander, chopped, plus extra to serve
1 cup baby spinach
Rice or cauliflower rice, to serve
Roasted cashews, to serve

(Serves 4+)

Instructions:

Heat the ghee or oil in a large saucepan over medium heat.
Add the carrot, onion, garlic and ginger and cook for 5 minutes.
Add the curry powder, turmeric, cumin and black pepper. Cook for 2–3 minutes, until fragrant.
Add the tomatoes, coconut milk and tamari or soy sauce. Bring to the boil.
Reduce to a simmer, then add the cauliflower and chickpeas. Cook for 10 minutes, or until the cauliflower is tender.
Stir through the lime juice, coriander and spinach.
Serve with rice or cauliflower rice, topped with roasted cashews and extra coriander.

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About Tamika Woods

Tamika Woods is a Clinical Nutritionist and bestselling author of PCOS Repair Protocol. She holds a Bachelor of Health Science (Nutritional Medicine) from Endeavour College of Natural Health and a Bachelor of Education from UNSW, graduating with Honours in both.

She is a certified Fertility Awareness Method Educator and ANTA member, and the recipient of the ANTA Graduate Award. After a decade managing her own PCOS, Tam now helps women find hormonal balance through evidence-based protocols.

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