New Recipe: Lamb & Chickpea Curry with Coconut “Rice”

Is there anything better than a warm and flavoursome curry to wrap up your day? We love the versatility of adding new vegetables and spices to different curry recipes to keep things interesting. This Lamb & Chickpea Curry with Coconut “Rice” is a result of our experimentation and will give you a beautiful dose of iron, fibre and nutrients such as zinc and vitamins K and A.

Ingredients (Serves 6)


  • 2 tablespoons cold-pressed extra virgin coconut oil
  • 1kg lamb, finely cubed
  • 2 medium onions, cut into small cubes
  • 2 cloves garlic, peeled & finely diced
  • 1 can diced tomatoes
  • 2 cans chickpeas, rinsed & drained
  • 3-4 stalks celery, diced
  • 200g spinach
  • 1/2 cup bone broth or water
  • 1 teaspoon curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt

Coconut Cauliflower Rice:

  • 1/2 head cauliflower, floretted
  • 1 tablespoon coconut oil
  • 3 tablespoons coconut milk (canned)

To serve:

  • Fresh coriander
  • 1 lemon, diced


  1. Heat coconut oil in a large pot on medium heat. Add lamb, spices and curry powder and cook gently for 10 minutes or until lamb has browned.
  2. Add onion, garlic and celery to the pot and cook for a further 5-10 minutes or until softened.
  3. Add remaining curry ingredients bring to the boil before lowering the heat to a simmer. Cover with a lid and cook for 45 minutes or until lamb is tender.
  4. Meanwhile, grate cauliflower to a rice consistency. You can also use a food processor here if you wish.
  5. Heat coconut oil in a large fry pan and lightly fry “rice” until soft. Add coconut milk and combine well. Serve curry on top of “rice”, garnish with coriander and serve with a slice of lemon.

Recipe developed by Head Honcho Steph Lowe and image shot by Elyse Lagos, TNN Practice Manager, Recipe Developer & Food Photographer. Learn more about Steph & Elyse here.

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