Today’s easy Chickpea Curry recipe is my lightened-up version of the coconut milk curry we love ordering from our local Thai restaurant. Its flavor reminds me of the curries I cooked in Thailand, and you can find all of the ingredients to make it at an average grocery store!
Green chickpea curry has been one of my go-to weeknight meals ever since we visited northern Thailand last year, and I’ve received a few questions about where on earth in Milwaukee I can find the ingredients.
(If an Indian chickpea curry recipe is what you are after, take a look at this vegan Potato Curry or one of my other Indian recipes.)
Answer: Target. Walmart. Kroger. Literally, any grocery store around me, and I’m willing to bet around you too!
You really only need one ingredient to make authentic-tasting Thai curry at home: Thai curry paste.
You can find both the green curry paste used in today’s recipe and the red curry paste used for this Coconut Curry (and the marriage proposal-inducing Thai Peanut Chicken Stir Fry from my cookbook) in the Asian section of almost any grocery store.
Red vs. Green Curry
Red and green curry pastes are used similarly in cooking but have very different flavor profiles.
- I find the red to be more strong and spicy, while the green has more nuanced citrusy, herbal notes.
- The two varieties create two different colors for a chickpea curry coconut milk sauce like the one in this recipe (isn’t the color pretty?).
- This coconut curry uses green curry paste, but you can swap the red if you prefer more heat.
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How to Make Chickpea Curry
My favorite nickname for this recipe is “green curry in a hurry” because it comes together in less than 30 minutes.
You can swap the chickpeas for just about any protein and use almost any vegetable in your produce drawer.
- Green Curry Paste. Green curry paste helps give this authentic chickpea curry flavor. It adds citrus and herb flavors with a little sweetness and spice.
- Fresh Ginger. A fresh, zesty addition and key ingredient to curry recipes like this one.
- Light Coconut Milk. Helps give the curry richness and liquid without watering down the flavors. Using light coconut milk helps add less fat to the dish.
- Chickpeas. You can make a delicious, satisfying curry with lots of chickpeas. Protein-wise, I love making this curry with chickpeas because they take exactly zero minutes to prep.
- Sweet Potato. Sweet potato pieces add wonderful sweetness, texture, and healthy benefits to the curry.
- Kale. Chopped kale blends seamlessly into the curry and brings oodles of fiber and vitamins. You could make this into a spinach chickpea curry if you prefer a more mild-tasting green.
- Broccoli. Another delicious and nutritious green veggie addition.
Lime Juice. Adds brightness and acidity.
Fish Sauce. A little fish sauce gives the curry an addictive note of umami and is key to its authentic taste.
Coconut Sugar. To balance the curry spice.
Greek Yogurt. Helps make this a super creamy chickpea curry without any extra fat.
- Sauté the garlic, ginger, and onion. Stir in the curry paste.
- Add the coconut milk, vegetables, and chickpeas. Let simmer until the vegetables are tender.
- Stir in the lime juice, fish sauce, and sugar.
- Let cool for a few minutes, then add the Greek yogurt. ENJOY!
- To Store. Store leftovers in an airtight container in the refrigerator for up to 5 days.
- To Reheat. Reheat curry in a Dutch oven on the stovetop over medium-low heat.
- To Freeze. Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Meal Plan Tip
Chop the vegetables up to 1 day in advance, refrigerating them in separate airtight storage containers.
Roasted Potatoes and Carrots
Recommended Tools to Make Chickpea Curry
The Best Dutch Oven
A beautiful Dutch oven like this one is perfect for so many recipes. It’s heavy-duty and will last you a lifetime.
- 1 tablespoon extra-virgin olive oil
- 4 cloves garlic minced (about 4 teaspoons)
- 2 tablespoons minced fresh ginger
- ½ medium yellow onion chopped (about ½ cup), or 1 shallot, chopped
- 5 tablespoons green curry paste I used Thai Kitchen brand
- 2 cans light coconut milk (14-ounce cans)
- 1 large sweet potato peeled and cut into ½-inch dice (about 2 heaping cups)
- 1 bunch kale stems removed and discarded, roughly chopped (about 4 loosely packed cups)
- 1 can reduced-sodium chickpeas (15 ounces), rinsed and drained
- 1 small head broccoli cut into florets (about 3 cups)
- 2 tablespoons fresh 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 yogurt or simply omit it
- Cooked brown rice for serving
- Chopped fresh basil for serving
Heat a Dutch oven, large saucepan, or deep skillet over medium. Once hot, add the olive oil, garlic, ginger, and onion. Cook, stirring frequently, for 3 to 4 minutes or until the onion is translucent. Add the curry paste and stir to coat. Cook for 1 minute, until fragrant.
Add the coconut milk and stir until the sauce is smoothly incorporated. Add the sweet potato, kale, and chickpeas. Increase the heat to medium high and bring to a simmer.
Let simmer for 5 minutes, until the sweet potato is somewhat tender but still has a bit of chew, then add the broccoli. Simmer 3 to 5 additional minutes, until the broccoli is bright green and tender. Stir in the lime juice, fish sauce, and coconut sugar.
Remove from heat and let cool for 3 minutes (this will ensure the yogurt does not curdle and gives the flavors a little extra time to marry). Stir in the Greek yogurt. Serve warm with rice and a sprinkle of fresh basil.
- TO STORE: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- TO REHEAT: Reheat curry in a Dutch oven on the stovetop over medium-low heat.
- TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- If you need the recipe to be gluten free AND vegan, use gluten-free tamari in place of the fish sauce (if gluten free is not a concern, you can swap for soy sauce).
Serving: 1(of 4), about 1 ¾ cups curry and ½ prepared brown riceCalories: 463kcalCarbohydrates: 54gProtein: 15gFat: 21gSaturated Fat: 14gTrans Fat: 1gCholesterol: 1mgPotassium: 1045mgFiber: 10gSugar: 8gVitamin A: 19529IUVitamin C: 149mgCalcium: 260mgIron: 4mg
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