Dinner · lunch · vegan

Vegan curried chickpea bowl

Ok, so it has been a while, but I had a baby! Little Maizey, she is beautiful and I have been spending every waking hour with her. She is almost two months old now so I am starting to get a little more time to myself. I will do a post about the labour and being a new mum soon – first food.

Today I bring you a very simple and totally tasty  bowl that should tick or the boxes for protein, good fats, iron, folate and of course taste!


Makes two large bowls


2 carrots
1 large potato
1/2 large sweet potato
3 tbl paprika
2 tbl smashed coriander seeds


1 can chickpeas
1/2 can coconut milk
3 tbl curry powder of choice


1 cup chopped Kale
2 cups baby spinach
1 cup cooked quinoa
2 chopped green onions
5cm sliced leek
1/2 lemon sliced into wedges

Garnish optional
Black sesame seeds and pine nuts.


Veggies – Chop all veggies into just bigger then bite size pieces ( hey will shrink) toss with paprika and coriander seeds. Bake at 180oC for about 30 mins or until slightly browned.

While the veggies are cooking get the chickpeas and salad together.

Chickpeas – in a small saucepan, combine the chickpeas, milk and curry powder. cook on low until heated through. About 5 mins. Set aside

Salad – combine all ingredients, except the lemon in a large bowl and set aside.

To plate – arrange half of the vegies, salad and chickpeas in a bowl. Garnish with lemon wedges and seeds and nuts if you choose to.

I hope you enjoyed this as much as I did, let me know!

Much love xx



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