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Chickpea Curry

Immediately’s simple Chickpea Curry recipe is my lightened-up model of the coconut milk curry we love ordering from our native Thai restaurant. Its taste jogs my memory of the curries I cooked in Thailand, and you could find all the components to make it at a median grocery retailer!

Green chickpea curry in a pot with lime wedges

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Inexperienced chickpea curry has been certainly one of my go-to weeknight meals ever since we visited northern Thailand final yr, and I’ve acquired a couple of questions on the place on earth in Milwaukee I can discover the components.

(If an Indian chickpea curry recipe is what you’re after, check out this vegan Potato Curry or certainly one of my different Indian recipes.)

Reply: Goal. Walmart. Kroger. Actually, any grocery retailer round me, and I’m prepared to guess round you too!

You actually solely want one ingredient to make authentic-tasting Thai curry at dwelling: Thai curry paste.

You could find each the inexperienced curry paste utilized in right now’s recipe and the pink curry paste used for this Coconut Curry (and the wedding proposal-inducing Thai Peanut Rooster Stir Fry from my cookbook) within the Asian part of virtually any grocery retailer.

Purple vs. Inexperienced Curry

Purple and inexperienced curry pastes are used equally in cooking however have very totally different taste profiles.

  • I discover the pink to be extra sturdy and spicy, whereas the inexperienced has extra nuanced citrusy, natural notes.
  • The 2 varieties create two totally different colours for a chickpea curry coconut milk sauce just like the one on this recipe (isn’t the colour fairly?).
  • This coconut curry makes use of inexperienced curry paste, however you may swap the pink in the event you desire extra warmth.

A Thai-inspired dish in a pot

5 Star Overview

“I like you the way mixed components which are fast to cook dinner. So you find yourself with fast and wholesome dish”

— Blogtastic Meals —

Make Chickpea Curry

My favourite nickname for this recipe is “inexperienced curry in a rush” as a result of it comes collectively in lower than half-hour.

You’ll be able to swap the chickpeas for almost any protein and use nearly any vegetable in your produce drawer.

The Elements

  • Inexperienced Curry Paste. Inexperienced curry paste helps give this genuine chickpea curry taste. It provides citrus and herb flavors with somewhat sweetness and spice.
  • Contemporary Ginger. A contemporary, zesty addition and key ingredient to curry recipes like this one.
  • Gentle Coconut Milk. Helps give the curry richness and liquid with out watering down the flavors. Utilizing gentle coconut milk helps add much less fats to the dish.
  • Chickpeas. You may make a scrumptious, satisfying curry with a number of chickpeas. Protein-wise, I like making this curry with chickpeas as a result of they take precisely zero minutes to prep.

To Use Meat As a substitute

In the event you’d wish to make your inexperienced curry with meat as an alternative, you may swap sautéed items of rooster or pork. Shrimp and tofu are two of my different favorites, particularly if I need to preserve issues on the lighter aspect.

  • Candy Potato. Candy potato items add fantastic sweetness, texture, and wholesome advantages to the curry.
  • Kale. Chopped kale blends seamlessly into the curry and brings oodles of fiber and nutritional vitamins. You possibly can make this right into a spinach chickpea curry in the event you desire a extra mild-tasting inexperienced.
  • Broccoli. One other scrumptious and nutritious inexperienced veggie addition.

Vegetable Substitutions

The greens used on this chickpea curry are versatile. Be happy to swap in your favorites or others you may have available. Purple bell peppers and potatoes are two of our different go-tos.

Lime Juice. Provides brightness and acidity.

Fish Sauce. A bit of fish sauce provides the curry an addictive observe of umami and is vital to its genuine style.

Coconut Sugar. To steadiness the curry spice.

Greek Yogurt. Helps make this an excellent creamy chickpea curry with none additional fats.

Dietary Notice

If you have to make this a vegan chickpea curry, swap the fish sauce for soy sauce or coconut aminos and use a dairy-free Greek yogurt. You can even omit the yogurt and use full-fat coconut milk.

The Instructions

  1. Sauté the garlic, ginger, and onion. Stir within the curry paste.
  2. Add the coconut milk, greens, and chickpeas. Let simmer till the greens are tender.
  3. Stir within the lime juice, fish sauce, and sugar.
  4. Let cool for a couple of minutes, then add the Greek yogurt. ENJOY!
A bowl of creamy chickpea curry with rice

Storage Ideas

  • To Retailer. Retailer leftovers in an hermetic container within the fridge for as much as 5 days.
  • To Reheat. Reheat curry in a Dutch oven on the stovetop over medium-low warmth. 
  • To Freeze. Freeze leftovers in an hermetic freezer-safe storage container for as much as 3 months. Let thaw in a single day within the fridge earlier than reheating.

Meal Plan Tip

Chop the greens as much as 1 day prematurely, refrigerating them in separate hermetic storage containers.

What to Serve with Chickpea Curry

Authentic chickpea curry with vegetables and rice

Really useful Instruments to Make Chickpea Curry

The Greatest Dutch Oven

A lovely Dutch oven like this one is ideal for therefore many recipes. It’s heavy-duty and can final you a lifetime.

Easy Thai Chickpea Curry with sweet potato, kale, and coconut milk. Not too spicy, healthy, and made with easy to find ingredients! Super tasty and ready in 30 minutes, so it’s perfect for fast weeknight dinners. Vegan and gluten-free friendly recipes that's great leftover too!

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Extra Thai-Impressed Recipes

  • 1 tablespoon extra-virgin olive oil
  • 4 cloves garlic minced (about 4 teaspoons)
  • 2 tablespoons minced contemporary ginger
  • ½ medium yellow onion chopped (about ½ cup), or 1 shallot, chopped
  • 5 tablespoons inexperienced curry paste I used Thai Kitchen model
  • 2 cans gentle coconut milk (14-ounce cans)
  • 1 giant candy potato peeled and reduce into ½-inch cube (about 2 heaping cups)
  • 1 bunch kale stems eliminated and discarded, roughly chopped (about 4 loosely packed cups)
  • 1 can reduced-sodium chickpeas (15 ounces), rinsed and drained
  • 1 small head broccoli reduce into florets (about 3 cups)
  • 2 tablespoons contemporary lime juice from about 1 lime
  • 1 tablespoon fish sauce to make vegan, swap soy sauce or coconut aminos
  • ½ tablespoon coconut sugar or brown sugar
  • ½ cup nonfat plain Greek yogurt to make vegan, swap a soy- or coconut milk–based mostly yogurt or just omit it
  • Cooked brown rice for serving
  • Chopped contemporary basil for serving

  • Warmth a Dutch oven, giant saucepan, or deep skillet over medium. As soon as scorching, add the olive oil, garlic, ginger, and onion. Prepare dinner, stirring regularly, for 3 to 4 minutes or till the onion is translucent. Add the curry paste and stir to coat. Prepare dinner for 1 minute, till aromatic.

  • Add the coconut milk and stir till the sauce is easily included. Add the candy potato, kale, and chickpeas. Improve the warmth to medium excessive and produce to a simmer. 

  • Let simmer for five minutes, till the candy potato is considerably tender however nonetheless has a little bit of chew, then add the broccoli. Simmer 3 to five further minutes, till the broccoli is vivid inexperienced and tender. Stir within the lime juice, fish sauce, and coconut sugar.

  • Take away from warmth and let cool for 3 minutes (this can make sure the yogurt doesn’t curdle and offers the flavors somewhat additional time to marry). Stir within the Greek yogurt. Serve heat with rice and a sprinkle of contemporary basil.

  • TO STORE: Retailer leftovers in an hermetic container within the fridge for as much as 5 days.
  • TO REHEAT: Reheat curry in a Dutch oven on the stovetop over medium-low warmth. 
  • TO FREEZE: Freeze leftovers in an hermetic freezer-safe storage container for as much as 3 months. Let thaw in a single day within the fridge earlier than reheating.
  • In the event you want the recipe to be gluten free AND vegan, use gluten-free tamari instead of the fish sauce (if gluten free just isn’t a priority, you may swap for soy sauce).

Serving: 1(of 4), about 1 ¾ cups curry and ½ ready brown riceEnergy: 463kcalCarbohydrates: 54gProtein: 15gFats: 21gSaturated Fats: 14gTrans Fats: 1gLdl cholesterol: 1mgPotassium: 1045mgFiber: 10gSugar: 8gVitamin A: 19529IUVitamin C: 149mgCalcium: 260mgIron: 4mg

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