Vegetable Chickpea Curry

by | Aug 17, 2018 | Fruit/Veggies, Recipes

Keep Calm and Curry On! The spices shine when cooked with the sun ☀️ This dish was made in the Sunflair Deluxe Solar Oven. #solarcooking.

Servings: 4

Cook time: 4 hours


Vegetable Chickpea Curry
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Vegetable Chickpea Curry

Vegetable Chickpea Curry


  • 15 ounces (441 ml) can tomato sauce, low sodium
  • ½ cup (118 ml) light coconut milk
  • 1 tablespoon (14 g) cumin
  • 1 tablespoon (14 g) curry powder
  • 1 tablespoon (14 g) turmeric
  • ½ teaspoon (9 g) cayenne optional
  • 4 cups (900 ml) cauliflower florets
  • 2 cups (450 ml) brussels sprouts, quartered
  • 1 medium size sweet potato, peeled and diced
  • 1 red pepper, diced
  • 1 medium size onion, diced
  • 15 ounces (441 ml) can chickpeas, drained
  • Garnish: Plain yogurt, cilantro, and scallions. Salt and pepper to taste.


  1. Mix tomato, coconut milk, and spices together in roaster. Add vegetables and chickpeas, and combine with sauce. Cover and place in Sunflair solar oven for 3 hours.
  2. Serve alone, or over quinoa or rice. Garnish with plain yogurt, cilantro, and scallions. Salt and pepper to taste.
  3. Enjoy!


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