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  • Chickpea, Spring Green & Coconut Curry
Chickpea, Spring Green & Coconut Curry

Chickpea, Spring Green & Coconut Curry

Brought to you by: Kallo
    4 serving
3.0 2 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

A spicy treat with a little heat!


This speedy veggie curry can be on the table in a jiffy – perfect when you need to eat in a hurry!


Why not try Kallo Very Low Salt stock cubes for a lower salt content meal.
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  • 1 Kallo organic vegetable stock cube or pot, (dissolved in 300ml boiling water)
  • 6 shallots, (peeled and chopped)
  • 2 tbsp vegetable oil
  • 2 cloves garlic, (crushed)
  • 400ml coconut milk
  • 2 tbsp curry paste , (up to 3 tbsp to taste)
  • 480g cooked chickpeas , (drained)
  • 2 large heads of spring greens, (stalks discarded and finely sliced, can use dark green cabbage 250g prepared weight)
  • 200g cherry tomatoes, (cut in half)
  • 1 dash salt and freshly ground black pepper
  • 1 small handful fresh coriander
  • 1 Handful lemon wedges
  • 2 portion plain rice


Step 1

Heat the oil in a large saucepan and fry the shallots over a medium heat for around 5 minutes until they are softened and starting to colour a little.

Step 2

Add the garlic and fry for a further minute before pouring in the coconut milk and Kallo organic vegetable stock, stirring well to mix.

Step 3

Stir through the curry paste, and chickpeas. Bring to the boil, season with a little salt and pepper, cover with a lid and simmer steadily for 10 minutes.

Step 4

Add the greens and tomatoes, stirring well to coat them in the sauce. Re-cover with the lid and cook for a further 5-8 minutes, or until the greens are tender but with a little bite.

Step 5

Serve sprinkled with coriander and lemon wedges to squeeze over. Plain rice is the perfect accompaniment!

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