Coconut Lime Curry Chickpea Stir-Fry

Coconut Lime Curry Chickpea Stir-Fry

Protein-rich and alkalizing, this electrolyte-packed main course is filling yet easily digested. The addition of natural anti-inflammatory ingredients such as turmeric enhances soft tissue repair.
Print Recipe
CourseMain Course
Servings1 Serving


  • 1 Tablespoon Coconut Oil
  • 1 Tablespoon fresh Ginger - grated or finely chopped
  • 3 Cloves Garlic – minced
  • 1 Small Red Onion – diced
  • 1 1/2 Cups Cauliflower - chopped
  • 1 Cup Broccoli – chopped
  • 1 Cup Spinach – bite-sized torn
  • 1/2 Teaspoon Curry – hot or mild your choice
  • 1/2 Teaspoon ground Turmeric or 1/2 Tablespoon fresh Turmeric - grated or finely chopped
  • 1/4 Teaspoon ground Cumin
  • 1/4 Mild Chilli - chopped
  • 1 Cup Chickpeas – drained
  • 1 Cup Coconut Milk
  • 1 Tablespoon Lime Juice – freshly squeezed
  • 1/2 Cup fresh Coriander leaves Cilantro – chopped


  • Heat a frying pan on the stove on a medium-high setting.
  • Add the coconut oil, ginger and garlic and lightly stir-fry
  • Drop the heat down to a medium-low setting
  • Add the vegetables, curry, turmeric, cumin, chilli pepper, chickpeas and coconut milk
  • Cover and cook for approximately 5 to 10 minutes (gage readiness by how crunchy the Broccoli florets are)
  • Add the Lime juice and Coriander leaves
  • Have with a serving of sprouted Quinoa, Buckwheat or Brown Rice.


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