Thai Coconut Chickpea Curry

This Coconut Chickpea Curry is easy to make, comes together in under 30 minutes, and is packed with flavor! This recipe is naturally vegan, gluten-free and perfect for when you need a quick and easy weeknight dinner! Serve it on its own or over rice.

Easy Coconut Chickpea Curry

If there’s one thing I love to make for dinner when it’s dark and cold out, it’s a warming curry. Whether it’s a pumpkin curry or Thai curry, curry dishes are healthy, and warming and make the perfect meal for busy weeknights. I

This recipe for Thai-style Coconut Chickpea Curry comes together in under 30 minutes and can be made in a pot, a slow cooker or in an instant pot. Chickpeas are the star ingredient in this dish and are packed with protein, fibre and other health benefits, making them a great option for a vegetarian and vegan curry that will keep you full.

Thai Chickpea Curry Ingredients

• Chickpeas: You can use dried chickpeas or canned chickpeas in this recipe. If using dried chickpeas, just cook them according to the package directions and then proceed with the recipe.
• Onions, garlic and ginger: I like to call these the “holy trinity” of curries. Using these fresh will create big flavour in your curry.
• Curry paste: Yellow or green curry paste work best in this recipe, but if you can’t find those you can also use red curry paste or any other type of curry paste you love. To keep this dish plant-based, you do want to make sure to check the label when buying curry paste as some curry pastes can contain shrimp paste in them depending on the brand. If you don’t have curry paste, you can try substituting it with 2 tablespoons of curry powder.
• Turmeric: Besides its nutritional benefits, turmeric adds a beautiful bright yellow colour to the curry.
• Coconut milk: Regular full-fat coconut milk from a can. If you want a lighter curry, you can also use light coconut milk.
• Vegetable stock: or any type of stock or broth you love.
• Coconut sugar: This adds a hint of sweetness to the curry to balance the flavour. This is very traditional to add to Thai-style coconut curry.
• Tamari: I use this instead of soy sauce (it’s a very similar taste and is also made from soy) because it’s gluten-free. But you can also just use soy sauce if you prefer.
• Kale: I love adding kale to curries for its nutrients and to add some texture to the curry.
• Lime juice: The tartness in the lime juice helps to balance out the sweet, salty and spicy flavours in the curry.

How to make this Vegan Chickpea Curry

Step 1

This is a one-pot recipe that is simple to make with minimal clean-up. Once all the ingredients are chopped and measured, add the onions, garlic and ginger to the pot and begin to sautee. Then add the chickpeas and mix.

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Step 2

Next add the curry paste, turmeric, coconut sugar, soy sauce and lime and mix everything together for 1-2 minutes. This will allow some time to let the curry paste slightly toast and become really aromatic and flavorful.

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Step 3

Next, add the coconut milk and vegetable stock and stir everything together to combine. Cover the pot and let it simmer on low for 15 minutes letting all the flavour.

rs come together.

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Step 4

Add the chopped kale to the curry and mix it all together. You want the kale to slightly start to wilt into the curry and to become softer.

Tip: always taste the curry and adjust the seasoning as needed. If it needs more salt, add some more tamari. If it needs more tang, add a squeeze of lime. If it needs more spice, add some more curry paste.

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How to make Coconut Chickpea Curry in an Instant Pot

1. Set your Instant Pot on saute mode and then sautee the onions, garlic and ginger for 5 minutes until they are translucent.
2. Add the curry, seasoning, chickpeas, coconut milk and broth, then put the lid on and pressure cook for 10 minutes.
3. Release the pressure, remove the lid then stir in a cup of chopped kale.

How to make Coconut Chickpea Curry in a Slow Cooker

1. Sautee the onions, garlic and ginger in a pan with some oil on medium-high heat for 1-2 minutes, then transfer to the slow cooker and add all the rest of the ingredients except for the kale.
2. Cook in low for 4 hours.
3. Before serving, stir in the kale and let it wilt slightly.

How to store, freeze, and reheat

Fridge: store leftovers in a covered pot or a sealed container in the fridge for up to 5 days. Reheat in the microwave or directly on the stovetop.

Freezer: let the curry cool completely then transfer to a freezer-safe container. Store in the freezer for up to 3 months. Defrost by letting the container sit on the counter or on defrost mode in the microwave. Reheat on the stove or in the microwave.

Tip: double the recipe and freeze half of it to have on hand for another time. This will give you an easy dinner in the future when you don’t have time to cook!

Chickpea Coconut Curry FAQs

What to serve with this Thai Chickpea Curry

There are so many different recipes you can serve up with the curry if you want to serve it as part of a larger meal. Of course, you can serve the curry itself over rice or even with some naan bread too. Here are some of my favourite recipes to serve with this dish.

• Ramen Stir Fry
• Korean Tofu Soup
• Cauliflower Fried Rice
• Northern-Style Thai Coconut Soup
• Spaghetti Squash Pad Thai
• Thai Peanut Cauliflower Wings
• Thai Quinoa Salad

More curry recipes to try

• Red Lentil Curry
• Slow Cooker Chickpea Pumpkin Curry
• Restaurant Style Chana Masala
• Thai Green Curry Tofu

If you tried this Coconut Chickpea Curry or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!

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