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[Recipe] Chickpea and butternut curry

A delicious healthy recipe commissioned from Sleekgeek Success Story turned Coach,  Sylvia Frank (read more about her here).

Carefully designed to fit in with the Sleekgeek Food List,  Healthy Meal Template, and  Portion Control Guide.



  • Quality Protein
    • 1/3 can drained chickpeas OR 1/3 a cup of cooked chickpeas.
  • Vegetables/Fruit
    • 1/3 cup diced butternut
    • 1/4 onion, chopped finely
    • Half a chopped tomato or 3 cherry tomatoes
  • Smart Carbs
    • 1/4 cup uncooked brown basmati rice
  • Healthy Fat
    • Tbsp olive or coconut oil for frying
  • Herb, spices and extra
    • 1cm piece peeled and finely grated ginger
    •  half a clove of garlic, chopped finely  
    • pinch cinnamon
    • 1/2 tsp cumin
    • 1/2 tsp good quality curry powder
    • pinch cayenne pepper
    • Salt
    • 60 ml coconut milk


  • Chopping board
  • Chopping knife
  • Small bowl
  • Frying pan


  • Boil the rice in a cup of salted water for 25  minutes. In the meantime:
  • Cube the butternut into 1cm cubes (small).
  • Chop the onion finely.
  • Finely grate the knob of ginger.
  • Peel and crush the garlic.
  • Chop the tomato
  • Fry the onion, ginger, garlic, cumin, cinnamon, cayenne and curry powder in the coconut oil to blend and develop flavours.
  • Add the diced butternut, a half cup of water and cook for 3 minutes.
  • Add the coconut milk and chickpeas and cook for another 2 minutes while stirring to evaporate excess fluid.
  • Adjust seasoning to taste. Set aside.
  • Drain the rice.


  • Dish half a cup of rice and spoon the delicious butternut and chickpea curry on top.
  • Garnish with chopped spring onion greens or parsley

Points of interest: Chickpeas are very nutritious and aid digestion. They have a good amount of protein which makes them a good source of protein for vegetarians. Curry is touted for boosting your immune system and relieving arthritic pain, it also lowers cholesterol and boosts metabolism.


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