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!
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!
All about This Chickpea Curry
My favorite nickname for this recipe is Green Curry in a Hurry because it comes together in less than 30 minutes. You can swap the chickpeas for just about any protein and use almost any vegetable in your produce drawer.
Today’s chickpea curry reflects the ingredients that are in season now: sweet potatoes, kale, and broccoli.
Plus, I went a little crazy with the whole “green” idea. Apparently I like my food to match itself.
Protein-wise, I love making this curry with chickpeas because they take exactly zero minutes to prep. If you’d like to make your green curry with meat instead, you can swap sautéed pieces of chicken or pork. Shrimp and tofu are two of my other favorites, especially if I want to keep things on the lighter side.
For more vegetarian curry options, you can check out this Instant Pot Lentil Curry, or if you are looking for a chickpea curry crock pot recipe, you might try adapting this Slow Cooker Chicken Curry to your needs.
If an Indian curry recipe is what you are after, take a look at this Instant Pot Chicken Tikka Masala (it’s a tomato curry). I haven’t tried it with chickpeas yet, but I think the adaptation could work well on the stovetop.
For max weeknight speed, however, Chickpea Curry has no equal.
To show you just how quick and easy this recipe is to prepare, I put together a little “chickpea curry how to” video for you.
I add a secret ingredient at the end of the video that makes the Green Chickpea Curry super creamy without any extra fat, but if you’d like to keep this Chickpea Curry vegan, you can simply omit it.
- 1 tablespoon extra-virgin olive oil
- 4 cloves garlic — minced (about 4 teaspoons)
- 2 tablespoons minced fresh ginger
- 1/2 medium yellow onion — chopped (about 1/2 cup), or 1 shallot, chopped
- 5 tablespoons green curry paste — I used Thai Kitchen brand
- 2 cans light coconut milk — (14 ounce cans)
- 1 large sweet potato — peeled and cut into 1/2-inch dice (about 2 heaping cups)
- 1 bunch kale — stems removed and discarded, roughly chopped (about 4 loosely packed cups)
- 1 can reduced-sodium chickpeas — (15 ounces), rinsed adn drained
- 1 small head broccoli — cut into florets (about 3 cups)
- 2 tablespoons fresh lime juice — from about 1 lime
- 1 tablespoon fish sauce — to make vegan, swap soy sauce or coconut aminos
- 1/2 tablespoon coconut sugar — or brown sugar
- 1/2 cup nonfat plain Greek yogurt — to make vegan, swap a soy- or coconut milk–based yogurt or simply omit it
- Cooked brown rice — for serving
- Chopped fresh basil — for serving
Heat a Dutch oven, large saucepan, or deep skillet over medium. Once hot, add the olive oil, garlic, ginger, and onion. Cook, stirring frequently, for 3 to 4 minutes or until the onion is translucent. Add the curry paste and stir to coat. Cook for 1 minute, until fragrant.
Add the coconut milk and stir until the sauce is smoothly incorporated. Add the sweet potato, kale, and chickpeas. Increase the heat to medium high and bring to a simmer. Let simmer for 5 minutes, until the sweet potato is somewhat tender but still has a bit of chew, then add the broccoli. Simmer 3 to 5 additional minutes, until the broccoli is bright green and tender. Stir in the lime juice, fish sauce, and coconut sugar. Remove from heat and let cool for 3 minutes (this will ensure the yogurt does not curdle and gives the flavors a little extra time to marry). Stir in the Greek yogurt. Serve warm with rice and a sprinkle of fresh basil.
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Let thaw overnight in the refrigerator and reheat gently in the microwave.
- If you need the recipe to be gluten free AND vegan, use gluten-free tamari in place of the fish sauce (if gluten free is not a concern, you can swap for soy sauce).
Nutrition InformationAmount per serving (1 (of 4), about 1 3/4 cups curry and 1/2 prepared brown rice) — Calories: 504, Fat: 20g, Saturated Fat: 12g, Cholesterol: 1mg, Sodium: 964mg, Carbohydrates: 70g, Fiber: 10g, Sugar: 9g, Protein: 16g
Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!
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