• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Up Beet Kitchen

  • About
    • Daily Eats
  • E-Book
  • Recipe Index
  • Workouts
  • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Everyday Chickpea Thai Green Curry

March 12, 2020 by Allison 4 Comments

Tweet
Pin
Share
Jump to Recipe·Print Recipe
an image for pinterest: an overhead shot of the thai green curry with a text circle that says "Vegan Thai Green Curry"

This chickpea Thai green curry is made with everyday ingredients that are probably in your pantry and refrigerator right now: coconut milk, green curry paste, chickpeas, and green vegetables.

a bowl of Thai chickpea green curry showing white rice, broccoli, coconut broth, chickpeas, cilantro, and cashews.

Thai green curry is one of those dishes that is universally loved. Regardless of where in the world you are from or your dietary persuasion, I have yet to meet a person whose face doesn’t brighten at the sight of a steaming bowl of green curry. (Am I right, or do I need to get out more? Ha.)


When I lived in Victoria, my go-to dish to order at Be Love was the Green Bowl. It’s still on the menu, and if you ever find yourself there, get yourself over to Be Love and order one, stat.

It’s a Thai green curry done so well, I never had to make my own when Be Love was just a walk away. Alas, I don’t live in Victoria anymore, and there’s nothing in Ottawa that can match Be Love’s quality and deliciousness. Like many of my inspired recipes, this Thai green curry recipe was created out of necessity.

As much as I love authentic Thai curry, to be honest, when I’m craving Thai curry, I don’t always want to seek out ingredients like lemongrass and galangal. So I opted to create a Thai green curry recipe using ingredients that I can bet most of you have in your pantry right now. The most exotic ingredient is Thai green curry paste, which can be found at any well-stocked grocery store. I use Thai Kitchen brand. You can also make your own- this looks like a good recipe!

an overhead shot of the Thai green curry with chickpeas, showing the curry in a white bowl on a wooden backdrop.

This recipe is vegan, and I use chickpeas as a protein here. Another good protein option is my crispy baked tofu! You can use pretty much any combination of green vegetables you like, too. I chose broccoli and pan-seared zucchini, which I added at the end. Other green vegetables, like spinach, kale, and collard greens, would also be splendid. It’s supremely rich, which just felt about right when I created it, but if you want to lighten it up somewhat, replace one of the cans of coconut milk with 400 mL of vegetable broth. The curry won’t be as creamy, but it will still be delicious!

To make this vegan Thai green curry, you’ll:

  1. Saute onions, garlic, and ginger in some coconut oil. Add Thai green curry paste and coconut sugar, followed by the coconut milk. Bring to a simmer and cook for 15 minutes, until the mixture has thickened somewhat.
  2. Add broccoli and chickpeas and cook until bright green, five minutes. Add cilantro and basil, and keep warm over low heat.
  3. Optional step: Sear some zucchini in some coconut oil in a skillet and add it to the curry. Alternatively, add a few handfuls of chopped spinach, kale, or collards to the curry!
  4. Serve over white rice and top with cashews for crunch, fresh cilantro, and a spritz of lime juice.
a close-up of the Thai green chickpea curry in a the pot.
a closeup of the Thai green coconut curry in a white bowl.

I hope you love this Thai green curry! If you make it, leave a comment below to let me know how you enjoyed it, and if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen.

Enjoy!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon
a photo showing a bowl of Thai green curry on a wooden backdrop surrounded by lime slices and cilantro sprigs

Everyday Chickpea Thai Green Curry


★★★★★

5 from 2 reviews

  • Author: Allison
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
Print Recipe
Pin Recipe

Description

The best vegan everyday green Thai curry made with ingredients from your pantry. Warming, satisfying, and delicious! 


Scale

Ingredients

  • 2 tbsp coconut oil, divided
  • 1 medium yellow onion, diced
  • 4 medium garlic cloves, minced 
  • 2 tbsp grated ginger root
  • 1/4 cup Thai green curry paste
  • 2 tbsp coconut sugar
  • Fine sea alt and freshly ground black pepper, to taste (I used two pinches of salt and 20 twists of pepper)
  • 2 cans of full fat coconut milk (or 1 can of coconut milk plus 400 mL vegetable broth for a lighter option) 
  • 1 medium bunch broccoli, chopped into florets
  • 1 1/2 cups cooked chickpeas 
  • 1/4 cup finely chopped cilantro 
  • 1/4 cup finely chopped basil 
  • Optional: 1 1/2 cups diagonally sliced zucchini (from about 1 medium zucchini) OR a few handfuls of chopped spinach, kale, or collards 
  • Cooked white rice, for serving
  • 1/3 cup toasted cashews (see note) 
  • Fresh cilantro 
  • Lime wedges 

Instructions

  1. In a large pot, warm 1 tbsp of the oil over medium heat. Add the onion, garlic, ginger, and a small pinch of salt and cook, stirring occasionally, until nicely browned, about 5 minutes. 
  2. Stir in the curry paste and coconut sugar. Add the coconut milk and bring to a simmer. Simmer, stirring occasionally, for about 15 minutes. 
  3. Add the broccoli and chickpeas and cook until the broccoli is bright green and tender, about five minutes. Add the cilantro and basil and remove from the heat. 
  4. Optional step: Make pan-seared zucchini by warming the remaining 1 tbsp of coconut oil in a skillet over medium heat. Add the zucchini and cook for 3-4 minutes per side, or until nicely browned. In place of the zucchini, you can add a few handfuls of chopped spinach, kale, or collards to the curry and cook until wilted and bright green. 
  5. Serve the curry over white rice and top with toasted cashews, cilantro, and a few spritzes of lime juice. 

Notes

To toast cashews, spread raw cashews on a baking sheet and toast at 325 degrees F for 8 minutes. 

  • Category: Curry
  • Cuisine: Thai

Keywords: vegan Thai green curry, Thai green curry

Did you make this recipe?

Tag @upbeet.kitchen on Instagram and hashtag it #upbeetkitchen

You might also like

Filed Under: Bowls, Gluten-Free, Lunch, Recipes, Soups and Stews, Supper, Vegan Tagged With: coconut milk, curry, Thai green curry, vegan

Subscribe to get recipes straight to your inbox + my free "Power Bowls" e-cookbook!

Previous Post: « Healthy Cranberry Oatmeal Squares (Vegan)
Next Post: Cheesy Vegan Butternut Squash and White Bean Pasta »

Reader Interactions

Comments

  1. Jackie

    March 14, 2020 at 1:23 pm

    The photos drew me in. Made it last night. FABULOUS!!

    ★★★★★

    Reply
  2. Patty Eilers

    September 21, 2020 at 3:05 pm

    I improvised based on what I had–used cauliflower instead of broccoli and some ground coriander instead of fresh cilantro, and chopped spinach. I used Mae Ploy green curry paste (watch out–it is very spicy), 1 can of full fat coconut milk and 1 can of Lite coconut milk. This was surprisingly easy to make and is very tasty.

    Thanks for the great and simple recipe!

    ★★★★★

    Reply
    • Allison

      September 21, 2020 at 3:09 pm

      Thank you so much, Patty! Those ingredient substitutions sound delicious. I’m glad you enjoyed the curry! 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

... And welcome to Up Beet Kitchen, my cozy little corner of the internet where I share naturally delicious recipes made with wholesome, plant-based goodness. I'm so happy you're here!
Read more

Free E-Cookbook!

Free "Power Bowls" E-Book!

Sign up to receive blog updates, and I'll send you my e-cookbook, Power Bowls: 10 Vibrant and Wholesome Recipes to Supercharge Your Diet, and Your Health, for free!  

Thank you!

You have successfully joined our subscriber list.Please check your inbox to confirm and download your e-book.

.

Recent Posts

  • Vegan Pumpkin Banana Spelt Muffins
  • Chocolate Hemp Smoothie
  • Black Bean Tamale Pie with Sweet Potato + Corn
  • Fun Running, Plyometric, and Bodyweight Workout
  • Roasted Root Vegetable Chickpea Bowls with Nutritional Yeast Dressing

Footer

  • Privacy Policy
  • Recipe Index
  • About Up Beet Kitchen

Copyright © 2021 Upbeet Kitchen on the Foodie Pro Theme