Golden Chickpea Curry

Plant-Rich | Kid-Friendly | Gluten-Free | Soy-Free

Prep Time: 10 minutes

Cook Time: ~25 minutes

Total Time: ~30–35 minutes

Servings: 6–8

One of our favorite restaurants had a limited-time special that my daughter absolutely loved.

And of course… it didn’t stay on the menu.

She kept asking if we could go back and get it again, and eventually I realized the only way that was going to happen was if I figured out how to make it at home.

So this is our version.

It’s not complicated. It’s made with pantry ingredients. And honestly, it turned into something we like even more.

It’s creamy, a little sweet (the way my kids prefer), and easy to adjust depending on who you’re feeding.

🌱 Why We Love It

• creamy and comforting and slightly sweet

• pantry-friendly and easy to throw together with what ever you have in your fridge.

• customizable for both kids and adults

• works as a soup alone or served over rice

• great for repeat meals during the week

🥕 Ingredients

• 1 onion, diced

• 4 carrots, diced

Garlic + Ginger (choose one option):

• 2–3 cloves garlic, minced

• 1 tbsp fresh ginger, grated

OR

• ½ tsp garlic powder

• ¼–½ tsp ginger powder

• ½–1 tsp turmeric

• 2–4 tsp curry powder (start with 2, adjust to taste)

• ½ tbsp natural mushroom seasoning

• 1 tsp McKay’s vegan chicken-style seasoning

• 2 cans chickpeas, drained and rinsed

• 1–2 cups water

• 1 can coconut milk

• 2–4 tbsp maple syrup, to taste

• juice of ½–1 lemon

• salt and pepper to taste

• kale or spinach, finely chopped

👩‍🍳 Instructions

1. Heat a large pot over medium heat.

2. Add onion and carrots and sauté 4–5 minutes until softened.

3. Add garlic and ginger (fresh or powder), turmeric, curry powder, mushroom seasoning, and McKay’s seasoning. Cook 30–60 seconds.

4. Add chickpeas and 1–2 cups water. Stir and bring to a simmer.

5. Simmer 15–20 minutes to let the flavors develop.

6. Stir in coconut milk and heat gently (do not boil aggressively).

7. Add maple syrup, lemon juice, salt, and pepper. Taste and adjust.

8. Add more curry powder if needed and stir well.

9. Stir in finely chopped greens and cook 2–3 minutes until wilted.

Flavor Boost Tips

• start with 2 tsp curry powder and build up depending on your brand

• we use 24 Mantra curry powder, which has a little bit of a kick

• if your curry powder is spicy, consider using a milder one for kids

• you can always add spice later, but it’s harder to take it out

• add a splash of soy sauce or tamari for deeper flavor

• finish with fresh herbs like cilantro or green onions

Recipe Notes

• turmeric adds warmth and color without overpowering flavor

• if it tastes flat, it usually just needs more lemon or salt

• also great with red lentils added for a more hearty version

• you can immersion blend a portion for a thicker, creamier texture

Kid-Friendly Tips

• we often mix the curry with rice and use less broth for a thicker texture (tones down the spice)

• start with less curry powder if your kids are sensitive

• skip greens if texture is an issue

• we introduced curry flavors slowly by adding small amounts to rice and soups and working our way up

Meal Prep Tips

• stores well in the fridge for 3–4 days or great frozen

• flavors deepen the next day

• reheat gently and add a splash of liquid if needed

Final Note

What started as trying to recreate something temporary turned into something we can make anytime, without planning ahead or needing anything special.

And honestly, that’s what makes it better.

It’s simple, flexible, and something my kids will actually ask for again