Chickpea Curry

You know you are with a group of like-minded, trustworthy individuals when you go out for Thai food and mutually agree that the appropriate number of entrees for your table of four to split is…six. Today’s easy Chickpea Curry recipe is my lightened-up version of the coconut milk curry we ordered that night. Its flavor reminds me of the curries I cooked in Thailand, and you can find all of the ingredients to make it at an average grocery store!

Easy Thai Chickpea Curry with sweet potato, kale, and coconut milk. Not too spicy, healthy, and made with easy to find ingredients! Super tasty and ready in 30 minutes, so it’s perfect for fast weeknight dinners. Vegan and gluten-free friendly recipes that's great leftover too!

Our Thai feast was shared among myself and a small group of Milwaukee food bloggers. We try to meet up for dinner every month, and naturally we end up talking about food while eating other food. These are my people.

I mentioned that chickpea curry has been one of my go-to weeknight meals ever since we visited northern Thailand last year, and I’ve received a few questions about where on earth in Milwaukee I can find the ingredients.

Answer: Target. Walmart. Kroger. Literally, any grocery store around me, and I’m willing to bet around you too!

You really only need one ingredient to make authentic-tasting Thai curry at home: Thai curry paste. You can find both the green one used in today’s recipe and the red one used for this Coconut Curry in the Asian section of almost any grocery store.

Red and green curry pastes are used similarly in cooking but have very different flavor profiles. I find the red to be more strong and spicy, while the green has more nuanced citrusy, herbal notes.

As you can see from the tone of this vibrant green curry, the two different types of curry add very different hues to the chickpea curry coconut milk sauce too!

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