Tag Archives: coconut

Chickpea Coconut Curry with Red Rice




The sweetness of the coconut amalgamated with the spices is so on point you’ll want to make this over and over again! Also it’s super easy to make and is very healthy for you.


If you read my posts you know how much I love chickpeas and how good they are for you. I don’t buy the canned stuff because of all the preservatives, sodium and what not. Boiling them at home is so much healthier and cheaper than getting cans.


The combination of curry leaves with mustard seeds and cumin is the ultimate South-Indian taste combination. Put them as the base of any dish and give your taste buds a trip to Kerala!


This base is simple with onion, garlic and tomatoes but you can add any veggies or beans of your choice in this dish, just take care of the quantities. Bell peppers would taste divine with this!


Have this delicious awesomeness with red rice or any rice for that matter. You could even have it on some toast, or have the curry by itself, there are no rules!


    • Chickpea Coconut Curry with Red Rice

      Prep Time: 5 minutes

      Cook Time: 10 minutes

      Total Time: 15 minutes

      Serving Size: 4

      Chickpea Coconut Curry with Red Rice

      A south Indian Chickpea curry. The sweetness of the coconut amalgamated with the spices is so on point you'll want to make this over and over again!


      • 1 Cups Cooked Chickpeas
      • 1 Can Coconut Milk
      • 1 Large Onion
      • 2 Medium Tomatoes
      • 5 Small Garlic Cloves
      • 1 inch Ginger
      • 10-12 Curry Leaves
      • 1 tbsp Cumin
      • 2 tbsp Coconut Oil
      • 1 tbsp Garam Masala
      • 1 tsp Cinnamon
      • 1 Chili
      • 1 Small Lemon
      • Salt and Pepper to taste
      • Cooked Red/Brown/White Rice


      1. Cut the ginger, garlic, onion, tomatoes and chili finely.
      2. Heat the oil on medium and turn down to low.
      3. Add the mustard seeds and cumin and let them crackle, after that add the curry leaves.
      4. Add the garlic, ginger and onion and cook, stirring continuously till they turn golden.
      5. Add the tomatoes and chili and let them cook for 4-5 minutes.
      6. Add the chickpeas, all the spices except salt. Mix well together and let it all cook for 1 minute.
      7. Add the coconut milk and let it cook and reduce for 5-6 minutes. Season with salt according to your taste.
      8. Have with any kind of rice or on toast!



Cacao Fudge Cake with Chocolate Coconut Icing

 DSC_0783The flavors of the coconut and the rich cacao blend together and have a party in your mouth, while the fudge-y texture of the cake melts away with gooey tones.
Once you have a taste of this cake, you  will want to have it over and over again!
DSC_0711I absolutely love baking cakes for peoples’ birthdays, I’m given the responsibility of the baking for every party!
This one was made for Alpana, my lactose intolerant best friend. Love you babe!
Made with whole wheat flour and brown sugar, this cake is egg free, dairy free and you can’e even tell. It tastes like the chocolate ‘Bounty’. If you’re into coconuts like me (I live on coconut oil, it’s good for everything and smells like heaven!) then you will go crazy about this one.
Just mix the dry ingredients with the wet ingredients and bake, as simple as that!
Can be eaten as it is as a brownie or with the luscious chocolate coconut frosting for double the awesomeness.

Cacao Fudge Cake with Chocolate Coconut Icing

Prep time Cook time Total time
10 min 50 mins 60 mins

A fudge-y chocolate cacao cake with a luscious and smooth chocolate coconut icing. Mmmmmm…

Category: Desserts, Vegan, Cakes
Serves: 1 and 1/2 pound Cake



      For Cake

    • 1 and 1/2 cup Whole Wheat Flour
    • 1/2 cup and 3 tbsp Brown Sugar, powdered
    • 1/4 cup Cacao/Cocoa Powder
    • 1 tsp Baking Powder
    • 1 tsp Baking Soda
    • 1/2 tsp Himalayan Pink Salt
    • 1/3 cup Canola Oil
    • 1 tsp Vinegar
    • 1 Flax Egg, 1 tbsp Flax Powder + 3 tbsp Water
    • 1 cup Water, Warm

For Frosting

  • 30 gm Dark Chocolate X 3
  • 1/3 cup Extra Virgin Coconut Oil
  • 1/2 tsp Vanilla Extract
  • 1/4 cup Almond Milk



  1. Preheat the oven for 15 minutes at 176 degree celcius.
  2. For the cake, sift the flour and add all the dry ingredients to it..
  3. In a blender mix all the wet ingredients together.
  4. Mix the wet ingredients into the dry ingredients and mix with a spatula so that no lumps are formed.
  5. Put the mixture in an oiled cake tray and keep in the preheated oven for 35-40 minutes till the toothpick comes out clean.
  6. For the icing melt the chocolate in a boiling water bath, don’t heat directly.
  7. Add the coconut oil, vanilla and milk. Mix until nicely combine.
  8. Let it cool for a while until thick.
  9. Put the icing on the cake when the cake and icing have cooled down.
  10. The icing will become solid in the fridge so if that’s the case, let it be at room temperature for 10-15 minutes until a thick, liquid consistency has been reached.

Healthy Vegan Cashew and Coconut Burfi


A vegan burfi, that doubles up as an energy bar, sounds amazing right.

Did I mention it is tremendously easy to make and and has simple ingredients which you will easily find at your home since it’s the festive season.

Happy Diwali guys! I know the feeling when your house is filled with sugar filled sweets during the this time and you are trying to eat healthy. I present to you this healthier version of the kaju and nariyal burfi (cashew and coconut burfi) which I’m sure you’ll love because it has cashew butter in it!


Now where do I get me some cashew butter?

You know what? You can make your own nut butters at home. And they are absolutely delicious! They make recipes creamier, healthier, vegan-er, and filled with protein and healthy fats. This link will take you to my nut butters recipe, all it requires is roasted nuts of your choice and a blender. And it keeps in the fridge for months!

Please do not use any other nut butters other than cashew for this recipe as this works best with these ingredients. And if you do make it, please let me know how it turned out!


Cashews contain great amounts of potassium and magnesium. They lower blood pressure, protect against the loss of muscle mass and make bones stronger, isn’t that the best thing you’ve heard all day!

Jaggery also called Gur in hindi, is a healthier alternative to refined sugar. It is unrefined sugar obtained from unprocessed, raw sugar cane juice. If you don’t have this don’t freak out, use the same amount of brown sugar or honey instead.


You’ll be surprised at how easy and insanely delicious this is.

Enjoy these soft and velvety burfis that I fooled my family into thinking were traditional milk and sugar filled ones ones. If you like it share or leave a comment below I would love to hear from you. Do put our tag #zestfulhealth on instagram if  you make it for a healthier and guilt free sweet tooth.


Healthy Vegan Cashew and Coconut Burfi

Prep time Cook time Total time
5 mins 10 mins 15 mins

This vegan burfi recipe doubles up as an energy bar, is rich in proteins and healthy fats and does not compromise on the taste.

Category: Vegan, Desserts, Guilt Free
Serves: 4



  • 1 whole Coconut, shredded
  • 1 cup Cashew Butter
  • 2 tbsp Quick Cooking Oats, grinded
  • 2 tbsp Jaggery/Gur
  • 1/2 tsp Cinnamon Powder
  • 1/2 tsp Cardamom Powder
  • 1/4 tsp Ginger Powder
  • Pinch of Nutmeg


  1. Shred the fresh coconut flesh in a blender.
  2. Make a water bath and melt your cashew butter, do not put it over direct heat.
  3. After it has melted a bit, add the oats and jaggery/honey, cook for 5 minutes.
  4. Take a plate and spread out a thin layer of extra virgin coconut oil on it so that the mixture doesn’t stick and Level out the mixture on it.
  5. Put it into the fridge for about an hour or two to firm up a bit. Cut into pieces and satisfy your sweet tooth!

* Store in air tight jars and refrigerate for 2-3 months.