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Vegan Coconut Chickpea Curry with Spiralized Carrots and Bell Peppers

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins


  • 2 teaspoons coconut or olive oil
  • 1 tablespoon minced ginger
  • 2 garlic cloves minced
  • 2 tablespoons red curry paste
  • 5 cups vegetable broth
  • 1 14.5 oz can lite coconut milk
  • 1 large carrot or 2 medium, if you can’t find a large one, peeled, Blade D, noodles trimmed
  • 1 large bell pepper Blade A, noodles trimmed
  • 1 14.5oz can chickpeas, drained and rinsed
  • 4 oz snow peas
  • salt to taste
  • cilantro to garnish


  • Heat the oil in a saucepot over medium-high heat. Add the ginger and garlic and cook for 30 seconds or until fragrant. Add the curry paste and stir to combine.
  • Add the vegetable broth and coconut milk, cover, and bring to a boil. Once boiling, add the carrot noodles, bell pepper noodles, chickpeas and snow peas. Season with salt and let cook for 5 minutes or until carrot noodles soften to your preference.
  • Garnish the curry with cilantro. Serve.

Recipe Notes

Per serving (1 out of 3-4) - Calories: 259, Total Fat: 10g, Saturated Fat: 8g, Sodium: 1202mg, Carbs: 37g, Fiber: 10g, Sugars: 9g, Protein: 9g