Sri Lankan-style Chickpea Curry with Quinoa & Toasted Coconut Chips

Serving size

1 person 2 people 4 people

Ingredients

80g green beans
1 onion
80g quinoa

(Quinoa 100%)
230g chickpeas

(Chickpeas, water, salt)
4cm fresh ginger
2 garlic clove
200g baby tomatoes
1 tbsp Sri Lankan spice blend

(Coriander, Fenugreek, Cumin, Fennel, Cayenne Pepper, Cinnamon, Cardamom, Curry Leaves, Clove)
10g vegetable stock powder

(Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
200ml coconut milk

(Coconut, Water)
1 handful of fresh coriander
10g toasted coconut chips

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	129Kcal	646Kcal
	540kJ	2704kJ
Fat	6.8g	34g
of which saturates	3.9g	20g
Carbohydrates	9g	45g
of which sugars	2.9g	15g
Protein	3.8g	19g
Salt	0.49g	2.4g
Fibre	3.6g	18g

Ingredients

200g baby tomatoes (use half)
10g vegetable stock powder (use half)

(Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
200ml coconut milk (use half)

(Coconut, Water)
2 garlic clove
80g quinoa (use half)

(Quinoa 100%)
4cm fresh ginger (use half)
1 tbsp Sri Lankan spice blend (use half)

(Coriander, Fenugreek, Cumin, Fennel, Cayenne Pepper, Cinnamon, Cardamom, Curry Leaves, Clove)
1 onion (use half)
10g toasted coconut chips (use half)
80g green beans (use half)
1 handful of fresh coriander (use half)
230g chickpeas (use half)

(Chickpeas, water, salt)

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	129Kcal	652Kcal
	539kJ	2727kJ
Fat	6.8g	34g
of which saturates	3.9g	20g
Carbohydrates	9g	46g
of which sugars	2.9g	15g
Protein	3.9g	20g
Salt	0.48g	2.4g
Fibre	3.6g	18g

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Vegan 1/3 daily fibre 7 plants

Sri Lankan-style Chickpea Curry with Quinoa & Toasted Coconut Chips

Prep time: 15 mins

Total time: 25 mins

Cuisine: Indian

Food group: Vegan

Silky coconut milk, zingy ginger, punchy garlic – the classic flavours of Sri Lanka star in this easy chickpea and tomato curry. Spoon it over fluffy quinoa then scatter with toasty coconut chips and fresh-cut coriander.

Cooking Instructions

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.

Before you start

Bring a medium saucepan filled with water to a boil
Pull out a large frying pan, a grater, a measuring jug & a sieve

Boil & prep

Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain
Thinly slice the onion. Trim the green beans and cut into thirds

Time to fry

Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the onion and green beans and cook for 4-5 mins, until softening. Season with salt and pepper

Combine the flavours

Meanwhile, drain and rinse the chickpeas. Finely grate the garlic and ginger. Halve the tomatoes
Add the tomatoes, ginger, garlic and Sri Lankan spice mix (use less for less heat) to the veg pan. Cook for another 2 mins, until fragrant
Stir in the chickpeas, stock, coconut milk and 50ml water (25ml for 1 person). Simmer for 6-8 mins, until thickened

Finish & plate up

Roughly chop the coriander and stir half through the curry. Season to taste with salt and pepper
Share the chickpea curry between bowls, with the quinoa alongside. Sprinkle with the coconut chips and remaining coriander