Sri Lankan-Inspired Vegetable, Coconut & Chickpea Curry | Nourish Your Body & Soul Sustainably

Welcome back to the Gaia Wellbeing Blog, your space for mindful living, nourishing recipes, and cyclical wellness. Today, I’m sharing one of my favourite wholesome recipes: a Sri Lankan-inspired Vegetable, Coconut & Chickpea Curry – a warming, sustainable, and soul-nourishing dish that’s perfect for hormone balance, gut health, and eco-friendly eating.

Why You’ll Love This Curry

🌱 Plant-Based & Sustainable
This curry is made with seasonal vegetables, protein-packed chickpeas, and creamy coconut milk – all ingredients that support low-impact eating. By choosing local, organic produce and plant-based proteins, you’re not only fuelling your body, but also reducing your environmental footprint.

🌴 Flavours of Sri Lanka
Inspired by the rich, aromatic cuisine I experienced in Sri Lanka, this curry brings together fragrant spices like turmeric, mustard seeds, cinnamon, and curry leaves, creating a grounding, vibrant dish that awakens all your senses.

💪 Hormone-Friendly & Nourishing
The combination of fibre-rich chickpeas, healthy fats from coconut milk, and antioxidant-rich spices makes this meal perfect for supporting hormonal health, digestion, and steady energy levels – ideal if you’re syncing your meals with your menstrual cycle or following a natural wellness routine.

Ingredients (Serves 4)

• 1 tbsp coconut oil

• 1 red onion, finely chopped

• 3 garlic cloves, minced

• 1-inch piece of fresh ginger, grated

• 1 tsp mustard seeds

• 1 tsp cumin seeds

• 1 tsp turmeric

• 1 tsp ground coriander

• ½ tsp cinnamon

• 8-10 fresh curry leaves (or dried)

• 1 green chilli, chopped (optional)

• 1 large carrot, chopped

• 1 sweet potato, peeled & cubed

• ½ head cauliflower, cut into florets

• 1 can chickpeas (drained & rinsed)

• 1 can full-fat coconut milk

• 1 cup veggie stock or water

• Juice of ½ lime

• Salt, to taste

• Fresh coriander, to garnish

• Optional: Cooked rice, roti or flatbread to serve

Method

1. Warm the spices
   In a large pan, heat the coconut oil. Add the mustard seeds and cumin seeds. Let them pop for a few seconds, then stir in the onion, garlic, and ginger. Cook until soft and golden.

2. Build the flavour
   Add turmeric, ground coriander, cinnamon, curry leaves, and green chilli. Cook for 1–2 minutes until fragrant.

3. Add the veg
   Stir in carrot, sweet potato, and cauliflower. Cook for 5 minutes, letting the veg soak up the spices.

4. Simmer
   Pour in the coconut milk and veggie stock. Stir in chickpeas. Simmer uncovered for 20–25 minutes or until the veggies are tender and the curry thickens.

5. Finish with lime & season
   Stir in lime juice and salt to taste. Garnish with fresh coriander before serving.

Tips for a Sustainable Kitchen

🌍 Eat Seasonally: Use whatever veg is local and in season – courgettes, squash, kale or peas all work beautifully.

♻️ Waste Less: Save your veg scraps to make homemade stock or compost them.

🥥 Choose Ethical Coconut Products: Look for fair-trade, organic coconut milk to support ethical farming practices.

Wellness Note: Sync This Meal With Your Cycle

This curry is perfect during the luteal or menstrual phase – when your body craves warmth, nourishment, and grounding foods. The natural anti-inflammatory spices, iron-rich chickpeas, and comfort of warm coconut milk make this a deeply replenishing choice.

Pin It or Share It 💛

Save this recipe or share it with a friend who loves flavourful, eco-conscious meals! Let’s continue nourishing ourselves and our planet with intention.

For more seasonal wellness recipes and cyclical living tips, follow me on Instagram @oliviagaiawellbeing or explore the rest of the Wellbeing Blog.