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.
Easy Chickpea & Veggie Curry
Chickpeas pack protein and fibre into this effortlessly healthy curry from Healthy Made Simple - the new cookbook by Ella Mills, founder of Deliciously Ella. Simmer with vibrant veggies – like curried cauliflower and roasted red peppers – plus coconut milk for creaminess. A squeeze of lime, red chillies and green kale complete the colourful feast. Delicious and easy.
8 plants
Serving size
Ingredients
- 1 onion
- 1 garlic clove
- 2 pepper
- 80g sliced kale
- 230g chickpeas (Chickpeas, water, salt)
- 160g brown rice (brown rice (100%))
- 1 cauliflower
- 1 chilli
- 400ml coconut milk (Coconut, Water)
- 2 tsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 2 unwaxed lime
- 1 tbsp maple syrup
Nutritional Information
Calories: 533
Protein: 11g
Carbs: 47g
Fat: 29g
Easy Chickpea & Veggie Curry
Chickpeas pack protein and fibre into this effortlessly healthy curry from Healthy Made Simple - the new cookbook by Ella Mills, founder of Deliciously Ella. Simmer with vibrant veggies – like curried cauliflower and roasted red peppers – plus coconut milk for creaminess. A squeeze of lime, red chillies and green kale complete the colourful feast. Delicious and easy.
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Cooking Instructions
- Heat the oven on 240C / fan 220C / gas mark 9. Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Cut the cauliflower into bite-sized florets and thinly slice the pepper. Place the cauliflower and pepper onto an un-lined baking tray and toss with the curry powder, 1 tbsp oil, a good pinch of sea salt and black pepper. Roast for 15-20 mins, until soft and charred.
- Meanwhile, thinly slice the onion. Finely chop or crush the garlic. Thinly slice the chilli (remove the seeds for less heat). Quarter the limes. Drain and rinse the chickpeas.
- Heat a large frying pan with 1 tbsp oil on medium heat. Add the onion, garlic and half the chilli (or to taste), then cook for 8-10 mins, until the onion is softened. Add the coconut milk, chickpeas, maple syrup and 100ml water to the pan. Bring to a simmer, and cook for 8-12 mins, until thickened slightly.
- Once the vegetables are cooked, place the kale onto a lined baking tray and toss with 1 tsp oil, a pinch of sea salt and black pepper. Roast for 3-5 mins, until golden and crisp.
- Stir the roasted cauliflower and pepper into the curry. Add the juice from one lime and season to taste with sea salt and black pepper. Serve in bowls alongside the rice. Garnish with the crispy kale on top, the remaining lime wedges and remaining chilli to taste.
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