Cooking, Dinner, Food, Gluten-Free, Grains, Recipes

Chickpea-Coconut Curry with Einkorn Rice {vegan}

November 27, 2013

Chickpea Coconut Curry

This morning as I was waking up and struggling to keep my eyes open, I realized that I’ll be flying home in 18 days. While I do miss my family, I have never truly struggled with homesickness. This is mainly because half of our family lives in England, but also because I talk to my mom pretty much every single day. However when December rolls around, I just want to be at home, bake cookies while listening to Christmas tunes and enjoy being in our house that my dad artistically decorated.

I’m really excited to spend lots of quality time in my mom’s kitchen over the Christmas break. I constantly scribble recipe ideas into my notebook but never get round to trying them out. Lack of time and the fact that I don’t have the necessary equipment {stand mixer, food processor, etc.}  contribute to the problem. My days are usually packed and there’s absolutely no point in cooking something for the blog at night when I can’t take pictures cause it’s too dark. #bloggerproblems

Chickpea Coconut Curry1

What’s this got to do with the recipe, you ask? I think I’m just trying to over-complicatedly explain why the recipe and pictures in this post are fairly simple. The good thing is, we all know that simple recipes can be really flavorful too. This chickpea-coconut curry has become a staple in my dinner rotation and I tend to make enough for 2 dinners. While you can definitely have this curry with white rice or quinoa, I prefer Einkorn rice. It’s more chewy and flavorful than white rice and it’s just a really nice side dish to have with the curry.

Chickpea Coconut Curry2

Chickpea-Coconut Curry with Einkorn Rice

serves 3

adapted from this BBC Good Food recipe


  • 2-3 tbsp. coconut oil
  • 1/2 large onion, finely chopped
  • 2-3 garlic cloves, minced
  • 1 small chunk ginger, minced
  • 1 can {400g} chickpeas, drained and rinsed
  • ~1/2 cup red lentils
  • 1 handful broccoli florets, cut into small pieces
  • 1 can {400g} chopped tomatoes {you can also you fresh tomatoes}
  • 1/2 can {200ml} coconut milk
  • 1-2 tbsp. coriander {cilantro}, finely chopped
  • salt + pepper + dried chili
  • optionally: 1/2 cup Einkorn rice


  1. Start by cooking the rice according to instructions on the pack.
  2. In a skillet, heat up the coconut oil. Once hot, add the chopped onion, minced garlic and ginger and cook until the onion has become translucent.
  3. After about 4 minutes stir the lentils. Cover with the chopped tomatoes and add the coconut milk. Let the mixture simmer until the lentils are cooked. Then add the chickpeas and broccoli and cook for another 5 minutes.
  4. Season with chopped cilantro, salt, pepper and chili.
  5. Serve with Einkorn rice or quinoa. Enjoy!

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  • Reply She November 28, 2013 at 4:58 am

    Yumm, This recipe is absolutely amazing.

  • Reply Katie (The Muffin Myth) November 28, 2013 at 11:48 am

    Looks great Antonia! Einkorn wheat is one of my favourite things these days. I like to cook up a big pot of it and have it on the side of many dishes as the week progresses. I love the nutty, chewy flavour! I hope those days will speed by and you’ll enjoy some time with your family soon – I know I’m looking forward to the very same thing… only 21 days to go!

  • Reply Kathryn November 29, 2013 at 10:16 am

    There’s no place like home at Christmas time is there?

    • Reply Antonia November 29, 2013 at 10:36 am

      Totally agree!! 🙂

      Hope you’ve had a lovely birthday! x

  • Reply what’s good around the web! | The Muffin Myth December 1, 2013 at 7:50 pm

    […] I’d like to try: Antonia’s Chickpea-Coconut Curry. […]

  • Reply Morgan December 4, 2013 at 11:54 pm

    I made this last night and it is absolutely delicious! My meat-loving husband went back for seconds of it.

    I added some Garam Masala and some curry powder as well to give it a bit of a kick. Wonderful recipe – will definitely be making many more times this winter!

    • Reply Antonia December 5, 2013 at 9:07 am

      Thank you SO much for your comment. It’s only 8am, but this already made my day! And your version of the recipe sounds delicious. I’ll have to add Garam Masala and a bit of curry the next time I make this recipe xx

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