Vegan Thai Green Coconut Chickpea Curry

Published Date
February 10th 2022
From its inception to publication, this recipe underwent meticulous research, writing, review and testing which was the collective efforts of at least five individuals. This rigorous process spans a minimum of three months. We kindly invite you to share your feedback using the comment form located at the bottom of this page. 😇
Front View of Vegan Thai Green Coconut Chickpea Curry
Closed Up Shot of Vegan Thai Green Coconut Chickpea Curry
Top View of Vegan Thai Green Coconut Chickpea Curry

Nothing creates the most magnificent aromas in your house than cooking this Vegan Thai Coconut Curry. Your neighbors will likely be trying to invite themselves over for dinner. 

Quick to make, with everyday ingredients, simple yet satisfying, healthy & filling. The fragrant blend of the Thai curry base consists of shallots, galangal, garlic, lemongrass, kafir lime, fresh lime juice, palm sugar, Thai green chilies, and fresh cilantro leaves & sweet, rich coconut milk. Thai curry paste can be very spicy, so if you're not able to handle too much heat, start with less, you can always add a little more at the end if you like. This recipe is a medium spice, so there will be heat but not overwhelming. 

This dish is very adaptable as you can add any vegetables you have hanging around your fridge. By adding chickpeas to the curry, you have the bonus of extra plant-based protein.

Pair this with a side of steamed jasmine rice or cauliflower rice & you'll have the biggest food crush. 

Note: *Check the ingredients of Vegan Thai Green Curry Paste to ensure that it does not contain any seafood. Thai Kitchen Brand is what is in this recipe. 

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Author: Jennifer Dodd
Average: 5 (5 votes)
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
4 persons



Start by straining & rinsing the chickpeas using a colander, then set them aside to allow them to dry.

Overview of chickpeas straining in a colander

Place a medium-sized heavy-bottomed pot onto the stovetop & turn onto medium high heat. Add the coconut oil, allowing it to heat up for 1 minute.

Arial view of a pot with coconut oil heating up

Add the mushrooms & shallots, and sauté for 1 minute, stirring frequently with a wooden spoon, so the shallots don't burn. 

Arial view of mushrooms and shallots being sauteed in a pot

Stir in the curry paste, vegetable broth and coconut milk into the pot & allow the curry to reduce for 5 minutes, occasionally stirring with a spoon. 

Coconut milk, curry paste and vegetable broth being stirred in a pot

Once the sauce is reduced, add the chickpeas, bell peppers and green beans & simmer for 5 minutes to absorb all the flavors. 

Peppers, chickpeas and green beans being added to the pot of vegan curry

Turn off the heat & stir in the spinach to just wilt. You don't want to end up with brown spinach. 

Spinach added to the pot of vegan curry

Season with salt & sugar to your taste.  

Salt and palm sugar being stirred into the pot of vegan chickpea curry

You're now ready to ladle your vegan chickpea curry into bowls or meal prep containers for later. 

Garnish with chopped fresh cilantro & relish this fragrant, nutritious dish. Enjoy. 

Arial View of a bowl of Vegan Chickpea Curry
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vegan, coconut, curry, chickpeas, Thai coconut curry, easy, quick, recipe, sweet potato, cauliflower, instant pot

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