Everyday Chickpea Thai Green Curry

a photo showing a bowl of Thai green curry on a wooden backdrop surrounded by lime slices and cilantro sprigs

5 from 1 reviews

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




  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. 


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

Keywords: vegan Thai green curry, Thai green curry