Goodfood Review: Tomato & Chickpea Coconut Curry

Goodfood is a weekly grocery delivery service. They offer a once-a-week subscription service where they deliver all the fresh ingredients you need to make delicious meals at home, in exactly the right proportions. They’ve designed the experience to teach you fun new recipes, discover new ingredients (some can be hard to find!), save prep time and also reduce unnecessary waste. By letting them shop for you, they can bring you fresher and higher-quality food than what’s sitting on supermarket shelves, and for better prices!

Every week we receive a meal delivery box. We rotate between three different boxes and that seems to be working perfectly as I get to choose the recipes each week that best suit our tastes and preferences. This week we ordered from Goodfood as they had a really great selection of vegetarian recipes on the menu for the week of December 15th. Here’s a closer look….

Subscription Details

What You Get: Your Goodfood delivery comes with all the raw ingredients you need to cook delicious meals for the week, in exactly the right portions. Each recipe is designed to be a well-balanced, healthy meal that includes protein, veggies and carbs. In addition, each delivery comes with beautifully printed recipe cards and step-by-step instructions.

Box Options:

  • Classic Basket – $12.33 per meal
  • Vegetarian Basket – $11.33 per meal
  • Family Basket – $10.88 per meal
  • Smoothies & Oat Bowls – $5.99 per cup

Delivery Options: Goodfood delivers in Quebec, Ontario, Manitoba, Saskatchewan, Alberta, British Columbia and the Maritimes.

Here’s a closer look at one of the recipes we received in this week’s Goodfood delivery….

Tomato & Chickpea Coconut Curry with Wilted Greens & Warm Garlic-Naan Wedges

This creamy vegetarian curry will infuse light and flavour into any day. It melds the wholesome chickpeas with coconut milk, sweet diced tomato and leafy greens simmered until just wilted. You’ll top the curry with toasted coconut and use garlic-oil drizzled naan wedges to scoop it up—and on the side, you’ll serve a fresh green salad strewn with chickpeas and tomato too, to recall the main attraction.


  • 1 Tomato
  • 90g Baby spinach (or baby kale)
  • 2 Garlic cloves
  • 20g Ginger
  • 15ml Apple cider vinegar
  • 36g Mild yellow curry paste
  • 400ml Coconut milk
  • 540ml Chickpeas (canned)
  • 25g Toasted coconut chips
  • 2 Naan


Mise en place – Drain and rinse the chickpeas. Small-dice the tomato. Peel and mince the ginger. Mince the garlic.

Start the curry – In a medium pot, heat a drizzle of oil on medium-high. Add the curry paste, ginger and ½ the garlic. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add ⅔ of the small-diced tomato and cook, stirring frequently, 3 to 5 minutes, until softened; season with S&P to taste.

Add the chickpeas – To the pot of curry, add ¾ of the chickpeas and the coconut milk. Simmer, 5 to 7 minutes (9 to 11 minutes for 4 portions), until thickened.

Make the garlic oil & toast the naan – While the curry simmers, in a medium pan, heat 1 tbsp olive oil (double for 4 portions) on medium. Add the remaining garlic and sauté, 30 seconds to 1 minute, until fragrant. Transfer the garlic oil to a bowl. Heat the same pan on medium and, working in batches, toast the naan, 1 to 2 minutes per side, until warmed through. Transfer to a cutting board and drizzle with the garlic oil. Cut the garlic-naan into wedges and set aside.

Make the salad – In a large bowl, combine ½ the apple cider vinegar and 2 tbsp olive oil (double for 4 portions); season with S&P to taste. Add ½ the spinach, the remaining tomato and remaining chickpeas. Toss well.

Finish the curry & serve – To the pot of curry, add the remaining spinach and apple cider vinegar. Cook, stirring frequently, 1 to 2 minutes, until wilted. Divide the finished curry between your bowls. Garnish the curry with the toasted coconut chips. Serve the salad and garlic-naan wedges on the side. Bon appétit!

Tomato & Chickpea Coconut Curry – Final Thoughts

Goodfood did a great job with the veggie menu this past week. Our first recipe of the three was this chickpea curry. I made it yesterday afternoon while baby was napping. It was quick and easy to make. I do notice that some Goodfood recipes are a little more involved than other meal delivery boxes, but the end result is always worth it. However, the curry was fairly easy and had minimal steps. I like that they included a salad and garlic naan to go with the dish as it made for a well-rounded meal. The only thing I added was a little bit of quinoa just to make the portions sizes bigger. Overall it was a great dish and had great flavour.

-AYOB Sarah


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