Courgette, Chickpea and Coconut Curry

Healthy Curry Recipe

One of the joys of working with a nutritional therapist  such as Samantha is that she provides us with lovely healthy recipes to try out. Here is the first in a series of recipes that we will be sharing with our blog readers. This simple curry (that tastes divine by the way) includes many lovely vegetables with a whole rainbow of colours, and ginger, which health benefits include helping to combat diabetes and obesity. Samantha  recommends using coconut oil, one of the world’s super foods, coconut oil has a high burn point making it a great choice for cooking. I made this curry in less than 30 min and it was enjoyed by everyone in my family including a hungry teenage boy.  

2 to 3 people


1 teaspoon of coconut oil  

1 medium onion, chopped  

1.5 cm of fresh ginger, chopped (peel if not using organic)  

1 x 400g tin of chopped tomatoes  

1 medium courgette, chopped  

1 medium carrot, chopped  

1/2 red pepper, cubed  

2 tsp curry powder  

2 tsp bouillon powder  

1 tin of coconut milk (I find organic gives a creamier taste)  

1 tsp tomato puree  

1 x 400g tin of chickpeas  

1 small handful of cashew nuts – optional  

1 small handful of chopped coriander -optional  


·         Melt the coconut oil in a medium saucepan. 

·         Add the chopped onion and cook for a few minutes with the lid on to soften 

·         Add the curry powder, chopped garlic and grated ginger.  

·         Add the cubed vegetables and stir, Cook for 5 minutes to soften. 

·         Add the bouillon powder, coconut milk and tomato purée. Cover the pan for 10 minutes until the vegetables are cooked but not mushy! 

·         Add the chickpeas. Cook for a further 5 minutes.  

·         Sprinkle with cashew nuts and coriander, serve with brown Basmati rice, cauliflower rice. 

 Recipe credit: Samantha Farmer (Wellbeing Clinic Nutritional Therapist)

Photo credit: Helen Pinnock

What are your favourite healthy recipes?