Chickpea and Israel Cous Cous Green Curry
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6 depending on accompaniments

Ready to eat with extras added or ...

This dish has fabulous flavour, and whilst I know you can make curry paste in a Thermomix I used a premade one instead … just to make the whole process that much easier!

You can serve this dish just as it is, with some naan bread to mop up the juices, and a lovely big fresh salad. If you wish you can add an extra tin of chickpeas to bump up the protein and extend the dish.

I always dry bake veggies every week (we eat them hot or cold) so if you are like me and have leftovers from another meal, they can definitely be served with this dish. So in this picture you will see I have added some pumpkin and baked chicken breasts leftover from the previous night’s dinner.

TIP: To reheat the chicken so that it stays nice and moist, add a litre of water to the TM bowl after the curry is taken out (do not wash bowl), add a tablespoon of veggie stock paste, heat the liquid for 7 minutes / Veroma / speed 1 . Pop in the cooked chicken breasts (up to 4, they do not need to be completely submerged), cover and let them sit in the hot liquid for ten minutes whilst the curry is resting in the Thermoserver. To serve place the cooked veggies in the bottom of your bowl, top with the hot curry and sliced chicken, and extra coriander and shredded basil leaves … delish!
  • 40g coconut oil
  • 1 medium onion, peeled and quartered
  • 4 cloves garlic, peeled
  • 40g fresh ginger (peeled weight)
  • 100g carrots, peeled weight, cut into chunks (about 1 large carrot)
  • 100g green curry paste
  • 600g coconut milk
  • 2 tbls veggie stock paste
  • 250g filtered water
  • 50g coconut sugar
  • zest of one lime (save juice for later)
  • 425g tin chick peas, drained (or use 2 if you want to bump up volume)
  • 120g dry Israeli cous cous (either wholewheat or plain)
  • 1 tsp sea salt to taste
  • Handful coriander leaves, chopped
  • Handful basil leaves, chopped
  • Juice of one lime
  • Naan bread / fresh green salad
  • Extra lime wedges for each plate
  • Fresh basil leaves, chopped
  • Fresh coriander leaves, chopped
  1. Place the coconut oil, onion, garlic, ginger and carrots into TM bowl and chop 3 seconds / speed 7
  2. Scrape around bowl, then cook 5 minutes / Veroma / speed 1 / MC off
  3. Add curry paste and cook 2 minutes / Veroma / speed 1 / No MC off
  4. Add coconut milk, veggie stock paste, water, coconut sugar and lime zest and cook 6 minutes / 100 / speed 1 / MC on
  5. Add chick peas, Israeli cous cous and salt and cook 12 minutes / 100 / reverse / speed 2
  6. Taste and adjust seasoning, adding extra sea salt flakes and coconut sugar if necessary
  7. Pour into Thermoserver and allow to rest for 10 minutes before stirring in a handful each of coriander and basil leaves and the juice of one lime
  8. Serve curry in bowls topped with leftover cooked veggies and protein from another meal if desired, and sprinkle with extra fresh basil and coriander leaves, and wedge of lime / alternatively serve with the naan bread and large fresh green salad
Adapted from recipe here:
Recipe by The Passionate Pantry at