Warm Curry Chickpea and Veggie Wrap or Bowl

Making a good curry without buying paste can be somewhat of a challenge. I wouldn’t call this an Indian-style curry, nor would I call it a Thai curry either – but whatever the heck it is, it’s delicious! šŸ™‚

Warm Curry Chickpea and Veggie Wrap or Bowl


For the Sauce

  • 1.25 tbsp curry powder
  • 1/2 tbsp turmeric
  • 1/2 tsp cumin
  • 1/2 tbsp minced onion
  • 1 can lite coconut milk
  • 3 cloves garlic, pressed/minced/finely chopped
  • 1/4 tsp cinnamon
  • Salt and pepper to taste

For the Veg/Proteins

  • 2 cups spinach
  • 1 vine tomato, chopped
  • 1 medium stalk broccoli
  • 1 can chickpeas, rinsed
  • 1 clove garlic, pressed/minced/finely chopped
  • Oil to coat the pan
  • Pitas or some type of carb (quinoa, rice, etc.)


  1. Combine all sauce ingredients in a saucepan, stir and heat on low.
  2. Prepare the veggies, and rinse the chickpeas.
  3. In a large wok/frying pan, add the garlic and oil, heat for a couple of minutes, until fragrant.
  4. Add the broccoli, and cook for a few minutes more.
  5. Now add the chickpeas, and cook for about 2-3 more minutes.
  6. By this time, your sauce should be fully combined and minimum warm. Add your sauce to the large wok/frying pan with the veg, and turn the heat down.
  7. Add the tomato and spinach, cooking for about 4-5 minutes more.
  8. While that’s going on, prepare pitas (I steamed mine a bit over the sauce since they weren’t very malleable.
  9. How you consume is up to you. I tried to make a wrap, but it was very messy. If you’re looking to go that route, I’d recommend you employ some tin foil.Ā I also put some in a bowl and cut the pitas into quarters.

Serves 3.

Originally posted February 18/16.

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