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Article: Creamy Coconut Chickpea Chai Curry


Creamy Coconut Chickpea Chai Curry

The 5 Cs - Creamy Coconut Chickpea Chai Curry, a warming mid-week chai spiced curry that you need especially with colder weather creeping up on us. BRRRRR! ☃️

The beauty of about chai addict is its unsweetened liquid chai form, allowing the creator to use it in a savoury dish ❤️. In this recipe the chai concentrate helps reduce the amount of ingredients and simultaneously enhances flavour. It’s a win-win! Watch it here


2tsp coconut oil (any neutral-light oil will work)
1/2 brown onion finely diced
1 chilli finely diced (adjust according to taste)
2-3 cloves of garlic minced
2tbs fresh ginger minced/finely chopped
1 bunch of coriander, stems finely sliced (2tbs) and leaves roughly chopped
1 1/2tsp Garam Masala powder
3tsp ground Turmeric
3tbs Tomato paste
2 Tomatoes roughly chopped
1 Red Capsicum diced
1-2 Zucchini’s sliced
120ml chai concentrate (roughly 1/2c)
2 cans of Chickpeas drained
1 can Coconut cream (aim for >85% coconut)
1tbs soy sauce/tamari/light soy
1 1/2c veggie stock
1/2 lime juice (approx. 1-2tbs)
1-2 handfuls of spinach
To serve (optional): naan, flatbreads and/or rice, lime wedges, coriander, steamed broccolini


Heat a large pan over medium- high heat with the oil. Add the diced onion and cook until it begins to colour, stirring frequently(1-2 minutes).

Add chilli, garlic, ginger, coriander stems and spices, stir until fragrant (30ish seconds).

Add tomatoes, capsicum, tomato paste and chai concentrate. Stir and bring to a simmer.

Follow with chickpeas, coconut cream, zucchini, soy and veg stock. Stir to combine and bring to a boil then reduce to a simmer/low boil. Simmer for a minimum of 20 minutes stirring occasionally.

Turn off the heat and stir in coriander leaves, spinach and lime juice. Continue to stir until the spinach wilts (~30 seconds). Adjust seasonings as needed.

Serve in bowls with flatbreads, coriander, chilli and lime wedges. Enjoy!! ❤️


The longer you simmer, the deeper the flavours.

This curry makes amazing left overs

If you don’t have lime juice swap for balsamic vinegar.