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.
Sri Lankan-style Chickpea Curry with Quinoa & Toasted Coconut Chips
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.
1/3 daily fibre
7 plants
Serving size
Ingredients
- 10g toasted coconut chips
- 1 handful of fresh coriander
- 200ml coconut milk (Coconut, Water)
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 1 tbsp Sri Lankan spice blend (Coriander, Fenugreek, Cumin, Fennel, Cayenne Pepper, Cinnamon, Cardamom, Curry Leaves, Clove)
- 200g baby tomatoes
- 2 garlic clove
- 4cm fresh ginger
- 230g chickpeas (Chickpeas, water, salt)
- 80g quinoa (Quinoa 100%)
- 1 onion
- 80g green beans
Nutritional Information
Calories: 646
Protein: 19g
Carbs: 45g
Fat: 34g
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)
Nutritional Information
Calories: 652
Protein: 20g
Carbs: 46g
Fat: 34g
Sri Lankan-style Chickpea Curry with Quinoa & Toasted Coconut Chips
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.
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Cooking Instructions
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
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