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Thai Coconut Chickpea Curry

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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.

Ingredients

  1. 1 tbsp olive oil or coconut oil
  2. 1 small onion, diced
  3. 3 cloves garlic, minced
  4. 1 tbsp fresh ginger, grated
  5. 2 tbsp Thai red curry paste (adjust to taste)
  6. 1 can (15 oz) chickpeas, drained and rinsed
  7. 1 can (13.5 oz) full-fat coconut milk
  8. 1/2 cup vegetable broth or water
  9. 1 red or yellow bell pepper, sliced
  10. 1 carrot, thinly sliced
  11. 2 cups fresh spinach or kale
  12. 1 tbsp soy sauce or tamari
  13. 1 tbsp lime juice (freshly squeezed)
  14. 1 tsp brown sugar (optional)
  15. 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.

  1. Stir in garlic and ginger, cooking for 1–2 minutes until fragrant.
  2. Add Thai red curry paste and cook for 1 minute, stirring constantly.
  3. Pour in coconut milk and vegetable broth. Stir to combine.
  4. Add chickpeas, bell pepper, and carrots. Bring to a gentle simmer.
  5. Cover and cook for 15–20 minutes, or until vegetables are tender.
  6. Stir in spinach, lime juice, soy sauce, and brown sugar (if using). Cook for another 2–3 minutes until greens are wilted.
  7. 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

Find it online: https://thefamilycooking.com/thai-coconut-chickpea-curry/