Chickpea coconut curry

Many of my own recipes are a result of me thinking “I like A and I like B, so a mix must be awesome”. I’ve come to learn the hard way that, sadly, that’s not always the case.

But it is with chickpeas, coconut cream, and curry powder!


  • 400 g (14 oz) Canned chickpeas
  • 5 dl (2 cups) Cauliflower
  • 2 dl (1 cup) Spinach
  • 200 g (7 oz) Coconut cream
  • 1/2 Onion
  • 2 tbs Coconut oil
  • Curry powder, salt, turmeric, black pepper
Chickpea coconut curry


  1. Chop the onion into small pieces and fry it in coconut oil, together with plenty of curry powder and some salt, turmeric, and black pepper. This is the base flavor, so don’t be cheap with the spices!
  2. {“Once the onion has softened”=>”dice the cauliflowers, rinse the chickpeas, and add them both to the frying pan. Stir and keep frying until the chickpeas are a bit mushy.”}
  3. Pour in the coconut cream and stir well. Turn down the heat a bit and leave it to boil for 10-15 minutes, until most of the liquid has gone away. You want a hearty curry, not a soup.
  4. Just before it’s done, rinse and add the spinach. Stir and let it soften a little.
  5. Serve in a bowl and feed those gainz!
1669 kcal
46 g protein
126 g carbs
109 g fat


If 1500 kcal sounds like a tall order, remove the coconut cream and cut the oil down to one table spoon. Most of the micronutrients will still be high but you’ll drop half the calories.