Vegan Thai Green Coconut Chickpea Curry Recipe

Published on August 16th 2022 by Jennifer Dodd.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Front 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. 

Author: Jennifer Dodd
Average: 5 (5 votes)
Total rating includes sum of all comments and anonymous votes.

Click to avoid screen dimming during cooking.

Time & Serves

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
4 persons


  • 2 x 14 ounces tins Chickpeas

  • 1 tablespoon Coconut Oil 

  • 6 Button Mushroom, washed & cut into quarters

  • 1 Shallot, small diced

  • 2 teaspoons Vegan Thai Green Curry Paste

  • 1/2 cup Low Sodium Vegetable Stock 

  • 1 x 14 ounces tin Coconut Milk 

  • 4 Baby Bell Peppers or 1 medium Bell Pepper, sliced 

  • 15 Green Beans, washed and cut in 3

  • 1 cup Baby Spinach

  • 1/4 teaspoon Kosher Salt 

  • 1/2 teaspoon Palm Sugar, if unavailable, substitute with Brown Sugar 

  • 2 tablespoons Fresh Cilantro, chopped


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
Jennifer Dodd

Savor the taste of culinary excellence with Jennifer, where each dish tells a story of tradition and adventure.

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vegan, coconut, curry, chickpeas, Thai coconut curry, easy, quick, recipe, sweet potato, cauliflower, instant pot

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