Winter warmer: Indonesian Chickpea Curry

The following recipe is taken from the Revive Cafe Cookbook. A family friend cooked this dish for me and I thought it was awesome! 


  • 2 large carrots
  • 1 large chopped onion
  • 2 Tbsps oil
  • 2 cloves garlic chopped
  • 3 Tbsps ginger puree
  • 1 pinch cayenne pepper
  • 1 tsp ground tumeric
  • 1 tsp ground cumin
  • 2 x 400ml cans tomatoes
  • 200ml can coconut cream
  • 2 x 400g chickpeas
  • 1 tsp salt
  • 3 Tbsp honey or date puree


  1. Slice and roast carrots for approx 20 mins at 180° C
  2. In a large pan cook onion, garlic and ginger in the oil until clear
  3. Stir in spices
  4. Add tomatoes and heat until boiling
  5. Add salt, coconut cream and honey/date puree
  6. Add chickpeas (drained) and carrots


Tip: It’s super easy to turn this curry into a delicious satay! After you stir in the spices, mix 1/2 cup peanut butter and 1/2 cup hot water together to make a paste and add into the pot. Then add in the tomatoes and continue as per the recipe.

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