An earthy, nourishing, protein-rich curry recipe made from chickpea and pak choi that provides you with nutrients and vitamins.

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Curry is a group of dishes inspired by traditional Indian stews that use curry as a seasoning. This mixed seasoning is made from various spices originating in India. Some of the spices in it are: turmeric, ginger, coriander, cumin, nutmeg shell and a few others. Moreover, this mix of spices went far beyond Indian and Oriental cuisine and gained fame around the world.

Curries in general are very versatile and you can make them with different ingredients, such as meat, chicken, fish, seafood and traditional vegetables. In this recipe, we will use chickpeas as the curry base and it serve it with a mix of quinoa with rice and steamed pak choi leaves.

In addition, chickpea is a grain rich in protein and various nutrients. This grain is delicious and very versatile, you can use it in several recipes to add protein, nutrients, flavors and texture.

Last, this dish is delicious, vegetarian and balanced in nutrients. It’s perfect for warming the body and soul. Try this wonderful chickpea curry recipe with Pak Choi!

Photo of Chickpea curry with pak choi served on a white plate over rice.

Chickpea curry with pak choi

An earthy, nourishing, protein-rich meal that provides you with nutrients and vitamins.
5 from 1 vote
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Ayurveda
Servings 4
Calories 374 kcal


  • 400 g chickpea
  • 2 carrots
  • 1 big onion
  • 200 ml water or vegetable stock
  • 1 tbsp ghee
  • 2 tbsp peanut butter
  • 2 tbsp tomato paste
  • 2 tsp turmeric
  • 2 tsp curry mixture
  • 1/2 tsp black pepper
  • salt to taste
  • 100 g rice
  • 100 g quinoa
  • cinnamon 
  • 4 pieces pak choi
  • 1 tbsp sesame oil
  • soy sauce
  • 2 cloves garlic


  • Dice all vegetables and set aside.
  • Heat ghee in a saucepan. First, sauté the carrots and onions then add the spices until the aromas start to unfold. Add the boiled chickpeas and mix for 2-3 minutes to allowthe flavors to combine.
  • Mix water with tomato paste and peanut butter and add it to the saucepan. Let it cook on low-medium heat for 10-15 minutes.
  • Meanwhile, you can start cooking the rice-quinoa mix. First, rinse the mixture a few times in cold water, then add water salt, and cinnamon.
  • Briefly steam the pak choi leaves. Mix soy sauce, minced garlic, salt, and sesame oil with some water you get from steaming the leaves. Add the sauce and pak choi to a pan and stir for a few minutes. You can use spinach, cabbage, chard, or other greens of your choice to get a complete meal.
  • Serve them on a plate and garnish with fresh herbs if available.



The caloric value was calculated per serving.
Recommendations for doshas:

Fennel seeds, and cumin seeds are great to add to this meal especially for Vata types in order to avoid bloating.
Pitta can add some cardamon to the rice or other cooling spices like mint, cilantro.
Kapha can use more ginger or hot chili to activate the Agni (digestive fire)
Do you know what a dosha is? Find out your dosha here.
Keyword Ayurveda, Healthy food, Vegetarian, Weight loss

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