Why You’ll Love This Recipe
This Thai Coconut Chickpea Curry is not only delicious but also incredibly easy to make. Whether you’re vegan, vegetarian, or just looking to add more plant-based meals to your diet, this recipe delivers on taste and nutrition. It’s made with pantry staples, comes together in under an hour, and is endlessly customizable. Plus, it tastes even better the next day, making it great for leftovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chickpeas (canned or cooked)
- Coconut milk (full-fat for a creamy texture)
- Thai red curry paste
- Garlic
- Ginger
- Onion
- Bell peppers (red or yellow)
- Carrots
- Spinach or kale
- Vegetable broth or water
- Lime juice
- Soy sauce or tamari
- Olive oil or coconut oil
- Optional: brown sugar, fresh basil or cilantro for garnish
Directions
- Heat oil in a large skillet or pot over medium heat. Add diced onion and sauté until soft and translucent.
- Stir in minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant.
- Add the Thai red curry paste and cook for 1 minute, stirring constantly to release its flavors.
- Pour in the coconut milk and vegetable broth. Stir well to combine.
- Add chickpeas, sliced carrots, and bell peppers. Bring the mixture to a gentle simmer.
- Cover and cook for about 15-20 minutes, or until the vegetables are tender.
- Stir in spinach (or kale), lime juice, and soy sauce. Cook for another 2-3 minutes until the greens are wilted.
- Taste and adjust seasoning if needed. Optionally, add a touch of brown sugar for a hint of sweetness.
- Serve hot over steamed rice and garnish with fresh herbs.
Servings and timing
This recipe serves 4 and takes about 35 minutes total:
- Prep time: 10 minutes
- Cook time: 25 minutes
Variations
- Add protein: Add tofu, tempeh, or cooked chicken for extra protein.
- Spicy kick: Add sliced fresh chili or a pinch of chili flakes to increase the heat.
- Different greens: Swap spinach for Swiss chard or collard greens.
- Creamier texture: Use two cans of coconut milk for a richer curry.
- Add more veggies: Include zucchini, eggplant, or green beans for extra color and nutrients.
Storage/Reheating
Let the curry cool completely before storing.
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months in a freezer-safe container. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stove over medium heat or in the microwave until heated through, stirring occasionally.
FAQs
How spicy is Thai Coconut Chickpea Curry?
It depends on the brand and amount of Thai red curry paste used. Most store-bought pastes offer mild to moderate heat. You can always adjust the spice level by adding less or more paste.
Can I use light coconut milk?
Yes, but the curry will be less creamy. Full-fat coconut milk provides a richer texture and deeper flavor.
Are canned chickpeas okay to use?
Absolutely. Canned chickpeas are convenient and work perfectly in this recipe. Just rinse and drain them before adding.
What can I substitute for Thai red curry paste?
You can try yellow or green curry paste, though the flavor profile will change slightly. You can also make a homemade version with chili, garlic, lemongrass, and spices.
Is this curry gluten-free?
Yes, it can be. Just make sure to use tamari or a certified gluten-free soy sauce.
What type of rice goes best with this curry?
Jasmine rice or basmati rice are great choices. Brown rice or quinoa also work well for a healthier option.
Can I make it ahead of time?
Yes, this curry tastes even better the next day as the flavors continue to develop. It’s perfect for meal prep.
Can I make it in a slow cooker?
Yes. Sauté the aromatics and curry paste first, then transfer everything to the slow cooker. Cook on low for 4–6 hours or high for 2–3 hours.
How do I thicken the curry?
Simmer the curry uncovered for a few extra minutes, or mash a few chickpeas in the pot to naturally thicken the sauce.
What if I don’t have curry paste?
You can use curry powder in a pinch, but the flavor will differ. Mix curry powder with a bit of tomato paste and a splash of lime juice to mimic curry paste.
Conclusion
Thai Coconut Chickpea Curry is a flavorful, comforting, and wholesome dish that’s easy to make and packed with plant-based nutrients. Whether you’re making it for a quick weeknight dinner or prepping meals for the week, this curry is a go-to recipe you’ll come back to time and again. With its creamy texture, customizable ingredients, and bold flavors, it’s bound to become a staple in your kitchen.
PrintThai Coconut Chickpea Curry
Thai Coconut Chickpea Curry is a creamy, plant-based curry made with chickpeas, coconut milk, Thai red curry paste, and vibrant vegetables. It’s an easy, flavorful, and comforting dish perfect for weeknight dinners or meal prep.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegan
Ingredients
- 1 tbsp olive oil or coconut oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp Thai red curry paste (adjust to taste)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup vegetable broth or water
- 1 red or yellow bell pepper, sliced
- 1 carrot, thinly sliced
- 2 cups fresh spinach or kale
- 1 tbsp soy sauce or tamari
- 1 tbsp lime juice (freshly squeezed)
- 1 tsp brown sugar (optional)
- Fresh basil or cilantro, for garnish (optional)
Instructions
Heat oil in a large skillet or pot over medium heat. Add diced onion and sauté until translucent, about 4–5 minutes.
- Stir in garlic and ginger, cooking for 1–2 minutes until fragrant.
- Add Thai red curry paste and cook for 1 minute, stirring constantly.
- Pour in coconut milk and vegetable broth. Stir to combine.
- Add chickpeas, bell pepper, and carrots. Bring to a gentle simmer.
- Cover and cook for 15–20 minutes, or until vegetables are tender.
- Stir in spinach, lime juice, soy sauce, and brown sugar (if using). Cook for another 2–3 minutes until greens are wilted.
- Taste and adjust seasoning as needed. Serve hot over rice and garnish with fresh herbs.
Notes
- Use full-fat coconut milk for a creamier curry; light coconut milk will reduce richness.
- Adjust red curry paste to control spice level.
- This curry gets better the next day—perfect for meal prep!
- Add tofu, tempeh, or cooked chicken for extra protein if desired.
- To thicken curry, mash some chickpeas or simmer uncovered to reduce the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 16g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
