The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Bold Bean Co Curried Queen Chickpeas with Honey Glazed Carrots & Radish Pickle
Dig into goodness with Mindful Chef x Bold Bean Co. Our comforting curry stars giant Queen Chickpeas, swirled through a creamy coconutty korma sauce. Dish it up alongside vibrant chantenay carrots, tossed in fragrant curry powder and roasted until tender, and bright pickled radish, for an extra pop of colour. There is nothing more comforting than beans.
2/3 daily fibre
8 plants
Serving size
Ingredients
- 1 handful of fresh coriander
- 15ml hot honey (honey, chilli extract)
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 15g creamed coconut
- 570g queen chickpeas (Chickpeas in their bean stock (water and salt).)
- 2 tbsp korma paste (Mustard) (Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin, Mustard, Black Pepper), Sunflower Oil, Tomato Puree, Garlic, Ginger, Date Syrup, Salt, Desiccated Coconut, Coriander Leaf, Acetic Acid, Ground Turmeric, Ground Cumin, Cornflour)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 80g sliced cavolo nero
- 1 onion
- 1 unwaxed lime
- 2 radish
- 2 tsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 10 chantenay carrot loose
Nutritional Information
Calories: 600
Protein: 20g
Carbs: 58g
Fat: 31g
Ingredients
- 2 tsp curry powder (use half) (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 15g creamed coconut (use half)
- 80g coconut yoghurt (use half) (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 handful of fresh coriander (use half)
- 1 unwaxed lime (use half)
- 2 radish
- 15ml hot honey (use half) (honey, chilli extract)
- 1 onion (use half)
- 80g sliced cavolo nero (use half)
- 10 chantenay carrot loose
- 2 tbsp korma paste (use half) (Mustard) (Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin, Mustard, Black Pepper), Sunflower Oil, Tomato Puree, Garlic, Ginger, Date Syrup, Salt, Desiccated Coconut, Coriander Leaf, Acetic Acid, Ground Turmeric, Ground Cumin, Cornflour)
- 570g queen chickpeas (use half) (Chickpeas in their bean stock (water and salt).)
Nutritional Information
Calories: 620
Protein: 21g
Carbs: 62g
Fat: 31g
Bold Bean Co Curried Queen Chickpeas with Honey Glazed Carrots & Radish Pickle
Dig into goodness with Mindful Chef x Bold Bean Co. Our comforting curry stars giant Queen Chickpeas, swirled through a creamy coconutty korma sauce. Dish it up alongside vibrant chantenay carrots, tossed in fragrant curry powder and roasted until tender, and bright pickled radish, for an extra pop of colour. There is nothing more comforting than beans.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large frying pan, a small bowl & a measuring jug
Roast the carrots
- Trim the carrots (halve any large ones)
- Place the carrot onto the lined baking tray and toss with 2 tsp oil, half the curry powder and a pinch of salt and pepper. Roast for 18-20 mins, until soft and golden
Pickle & prep
- Meanwhile, trim and thinly slice the radishes, then add to the small bowl with the juice from half the lime and a pinch of salt. Toss to coat, then set aside to pickle
- Finely slice the onion. Pick any woody stalks from the cavolo nero
Simmer the chickpeas
- Heat the large frying pan with 2 tsp oil on medium heat. Once hot, add the onion and cook for 3-4 mins, until softening. Add the cavolo nero and cook for another 2-3 mins, until golden. Season with salt and pepper
- Add the ginger & garlic paste, korma paste and remaining curry powder. Cook for 1 min, then stir in the chickpeas (with their stock), the creamed coconut, half the coconut yoghurt and 100ml water (50ml for 1 person). Bring to the boil and simmer for 4-5 mins, until thickened
Finishing touches
- When the carrot has a few mins remaining, drizzle over the honey and toss to coat. Return to the oven for the remaining time
- When ready, roughly chop the coriander and stir into the chickpeas. Stir in the radish pickling juice. Season to taste
Plate up
- Share the curried chickpeas between bowls, topped with the pickled radish and roasted carrot. Serve with the remaining lime, cut into wedges. Finish with a dollop of the remaining coconut yoghurt
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.