Name: Thai Coconut Chickpea Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Thai
Ingredients: 2 tbsp olive oil or coconut oil; 1 medium onion, diced; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 3 tbsp Thai red curry paste (vegan); 2 cans (15 oz each) chickpeas, rinsed and drained; 1 can (14 oz) coconut milk (full-fat preferred); 1 cup vegetable broth; 1 red bell pepper, sliced; 2 carrots, sliced; 1 small zucchini or 1 cup green beans, chopped; 2 tbsp soy sauce or tamari; 2 tbsp fresh lime juice; 2 tbsp fresh cilantro or Thai basil, chopped; Salt and black pepper, to taste; Optional: chili flakes for extra heat, 2 cups spinach or kale for extra greens

Description

A creamy and aromatic Thai-inspired curry made with coconut milk, chickpeas, and fresh vegetables. Packed with flavor and plant-based protein, it’s quick, wholesome, and perfect for a cozy dinner.

Ingredients

2 tbsp olive oil or coconut oil
1 medium onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
3 tbsp Thai red curry paste (vegan)
2 cans (15 oz each) chickpeas, rinsed and drained
1 can (14 oz) coconut milk (full-fat preferred)
1 cup vegetable broth
1 red bell pepper, sliced
2 carrots, sliced
1 small zucchini or 1 cup green beans, chopped
2 tbsp soy sauce or tamari
2 tbsp fresh lime juice
2 tbsp fresh cilantro or Thai basil, chopped
Salt and black pepper, to taste
Optional: chili flakes for extra heat, 2 cups spinach or kale for extra greens

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Instructions

Heat oil in a large pan over medium heat. Add onion and cook until softened, about 5 minutes.

Stir in garlic and ginger, cooking until fragrant, about 1 minute.
Add Thai red curry paste and cook for 1–2 minutes to release its flavors.
Stir in chickpeas, coconut milk, vegetable broth, soy sauce, carrots, and bell pepper. Mix well.
Simmer for 15–20 minutes until vegetables are tender and flavors have melded.
Add zucchini (or green beans) and cook for 5 minutes more until tender.
Stir in lime juice, adjust seasoning with salt and pepper, and garnish with cilantro or Thai basil before serving.

Notes

Use full-fat coconut milk for the creamiest texture, or light coconut milk for fewer calories.
Substitute chickpeas with lentils, tofu, or tempeh for variation.
Add spinach, kale, or bok choy at the end for extra greens.
For a nutty twist, stir in a spoonful of peanut butter.
This curry freezes well for up to 2 months.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Thai

Nutrition

Serving Size: 1 serving (about 2 cups)
Calories: 370
Sugar: 8g
Sodium: 740mg
Fat: 19g
Saturated Fat: 9g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 11g
Protein: 13g
Cholesterol: 0mg