Moomah the Magazine
Greens and Chickpea Curry Bowl

Greens and Chickpea Curry Bowl

Recipe by Christy Morgan, chef, vegan fitness trainer, and author of Blissful Bites, for Living The Farm Sanctuary Life.

The makings of a good bowl will have three main food groups: a grain, a vegetable, and a protein. Sometimes the protein and vegetables are all mixed together like in this dish. Sometimes they are separated in their own little compartments. Either way, they all come together to make a delicious meal.


1 cup filtered water 
1 sweet potato, cut into 1" cubes (1 cup)
Pinch of sea salt
1 cup bite-size broccoli florets
2 collard leaves, finely chopped
1 cup coconut milk
½ cup cooked chickpeas, rinsed and drained
3 tablespoons tomato paste
1-2 tablespoons curry powder
1 tablespoon lime juice
1 tablespoon tamari
Dash of ground cinnamon
Dash of cayenne


Place the water, sweet potato, and salt in a large saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 3 minutes.

Add the broccoli, collard leaves, milk, chickpeas, tomato paste, curry, lime juice, tamari, cinnamon, and cayenne. Bring to a boil over medium-high heat, then cover, reduce the heat, and simmer for 5 to 8 minutes. 

Season with salt to taste.



Reprinted from Living the Farm Sanctuary Life by Gene Baur with Gene Stone. © 2015 by Gene Baur. Photographs © 2015 by Rodale Inc. By Permission of Rodale Books. Available wherever books are sold.

Posted in: Recipes: In The Kitchen   

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Recent Comments

Anne said…

I’m sooooo having this Greens & Chickpea Curry for dinner tonight ~ and it ain’t even Wednesday. I’m a rebel.

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