Yellow Chickpea Curry over Farro

A creamy coconut-based yellow curry with carrots, red bell pepper, bok choy and chickpeas served over grains of farro.

This plant-based curry bursts with flavor! The vegetables are sautéed then simmered with curry paste and full-fat coconut milk, soy sauce and a little organic coconut sugar for a rich and mild dish. Plus, chickpeas make an appearance in this dish to provide a plant-protein source.

Typically, I would opt for rice with any curry dish. But I had farro on-hand and thought the texture of this nutrient-packed grain would be a nice change.

And it was most certainly the change I needed from rice! If you’ve never had farro then you don’t know what you’re missing…

Farro is an ancient grain that’s a bit thicker than rice grains and has a nutty and chewy texture. I personally think it’s more filling than rice – that could be because it packs 7 grams of fiber and protein per 1/4 cup dry serving.

I also like that farro is versatile. You can add it to salads, soups, risottos, stews and sautés. The last recipe I made with it was my Greek Goddess Salad.

Get the vegan Yellow Chickpea Curry over Farro recipe below…

Ingredients (4 servings)

  • 1/2 cup dry farro
  • 1 tbsp. vegetable oil
  • 1 red bell pepper
  • 3 bunches baby bok choy
  • 2 large carrots 
  • 15 oz. cans garbanzo beans; chickpeas 
  • 1 tbsp. yellow curry paste
  • 14 oz. can full fat coconut milk
  • 4 tsp. soy sauce
  • 2 tsp. organic cane sugar
  • 1 lime 
  • Salt



  1. Add the farro to a medium saucepan. Fill the saucepan with water until it’s about an inch over the farro. Add a dash of salt. Bring the farro to a boil over high heat, then reduce to a simmer. Cook for about 20 minutes until the farro is tender. Drain any water that remains.

Yellow Curry

  1. Chop the red bell pepper in 1-inch pieces, the bok choy into 2-inch chunks, and peel and slice the carrots.
  2. Add the oil to a deep skillet over medium-high heat. Add the bell pepper, bok choy, carrots and a pinch of salt to the skillet. Cook for 4-5 minutes until the vegetables become slightly tender.
  3. Meanwhile, drain and rinse the can of chickpeas, then add them to the skillet of vegetables.
  4. Stir the yellow curry paste into the vegetables and cook for about 1-minute until fragrant.
  5. Then add the coconut milk, soy sauce, sugar and a pinch of salt. Mix well and bring the curry to a simmer. Simmer for 10-minutes.
  6. Meanwhile, cut the lime in half. When the curry is done, remove it from the heat. Juice half the lime into the curry and stir well.
  7. Serve the curry over farro and garnish with wedges of lime. Enjoy!

Did you make this recipe? Tag @strong.bold.healthy on Instagram or Facebook to show me your creation!

If you liked this recipe, then I know you’ll like this Creamy Lemon Rice & Chickpea Soup!

If you are following the SBH Plant-Based 21-day Meal Plan, one serving of Yellow Chickpea Curry over Farro is approximately:

  • 1 serving Vegetables
  • 1 serving Grains
  • 2.5 servings Healthy Fats
  • 1 serving Protein (meat & dairy alternative)

Note: Strong.Bold.Healthy does not promote calorie counting. However, being that some may use calorie counting as a tool to help maintain a healthy weight, 1 serving of Yellow Chickpea Curry over Farro is approximately 442 calories. Nutritional information is a rough estimate.


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