Hakuna Matata Chickpea Curry

Hakuna Matata Chickpea Curry

“This curry is the perfect dinner option to warm up your bellies on those cooler nights. Bonus – simple enough recipe to impress dinner guests without too much effort!


Prep Time: 15 mins

Cook Time: 45 mins

Skill Level: Beginner

Servings: 4-6



  • 3 tbsp olive oil
  • 1 Medium brown onion (finely chopped)
  • 2 tbsp ginger (minced)
  • 2 heaped tsp of garlic salt
  • 2 (14oz) Cans of coconut milk
  • 1 Cup vegetable broth
  • 1 tsp turmeric
  • 1/4 tsp black pepper
  • 1/2 tsp cayenne pepper
  • Curry powder (to preference – mild 1 – 1 1/2 tsp)
  • 1 tbsp chicken stock powder (optional)
  • 1 (14oz) can of chickpeas (drained, rinsed)
  • 350g chicken breast OR extra firm tofu (drained, pressed) (cut into chunks)
  • 1 Cup roughly chopped parsley
  • Juice of 1/2 a lime
  • Steamed jasmine rice to serve
  • 1/2 lime wedge to serve
  • Naan bread or roti to serve
  • 1/2 jar Spice Girlz Hakuna Matata



  1. Heat 3tbsp of olive oil over medium heat in a large pot.
  2. Add finely chopped onion and minced ginger, sprinkle with garlic salt and cook until onions start to brown.
  3. Add minced garlic and carrots, stir and leave to sit for 3-4 minutes.
  4. Add in the Spice Girlz Hakuna Matata , coconut milk, vegetable broth, turmeric, black pepper, cayenne pepper, chicken stock powder and curry powder, stir to combine.
  5. Add in the chickpeas, bring to a boil for 5 minutes and then reduce to simmer.
  6. Cook the jasmine rice.
  7. While the rice is cooking, fry the chicken (or tofu) in a seperate pan and then add to the pot of other ingredients, stir in parsley and lime juice, cover, and remove pot from heat.
  8. Serve rice as the base, spoon the curry mixture over the top.

Serve with a wedge of lime and naan bread or roti.