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Curried Veggie Tacos 🌮

Creamy coconut curried chickpeas stuffed inside tasty taco shells, topped with tangy chutney and cooling vegan raita sound good to you? Then check this out…



  • Heat a large pan over medium-high heat, add the coconut oil and once melted add the mustard seeds. Cook for about 60 seconds until the mustard seeds start to pop.

  • Reduce to a medium heat, stir in the onion and sauté for 5 minutes until the onions are translucent. Add the garlic and ginger, sauté for another 2 minutes until the garlic is fragrant. Stir in curry powder, garam masala and salt. Add the tomatoes and coconut milk and allow the mixture to cook for 10 minutes.

  • Stir in the chickpeas and cook for an additional 10 minutes. Mix in lime juice (start with 1 tablespoon) and taste for salt and extra lime juice if needed. Serve in warmed corn tortillas with mango chutney and vegan raita.


  • Grate the cucumber into a large bowl. Add the remaining raita ingredients, stir to combine and add salt. Keep in refrigerator until ready to serve.

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