Today’s easy Chickpea Curry recipe is my lightened-up version of the coconut milk curry we love ordering from our local Thai restaurant. 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!

Green chickpea curry in a pot with lime wedges

Pin this recipe on Pinterest to save for later

Pin It!0

Green 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.

(If an Indian chickpea curry recipe is what you are after, take a look at this vegan Potato Curry or one of my other Indian recipes.)

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 curry paste used in today’s recipe and the red curry paste used for this Coconut Curry (and the marriage proposal-inducing Thai Peanut Chicken Stir Fry from my cookbook) in the Asian section of almost any grocery store.

Red vs. Green Curry

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.
  • The two varieties create two different colors for a chickpea curry coconut milk sauce like the one in this recipe (isn’t the color pretty?).
  • This coconut curry uses green curry paste, but you can swap the red if you prefer more heat.
A Thai-inspired dish in a pot

5 Star Review

“I love you how combined ingredients that are quick to cook. So you end up with quick and healthy dish”

— Blogtastic Food —

How to Make 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.


The Ingredients

  • Green Curry Paste. Green curry paste helps give this authentic chickpea curry flavor. It adds citrus and herb flavors with a little sweetness and spice.
  • Fresh Ginger. A fresh, zesty addition and key ingredient to curry recipes like this one.
  • Light Coconut Milk. Helps give the curry richness and liquid without watering down the flavors. Using light coconut milk helps add less fat to the dish.
  • Chickpeas. You can make a delicious, satisfying curry with lots of chickpeas. Protein-wise, I love making this curry with chickpeas because they take exactly zero minutes to prep.

To Use Meat Instead

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.

  • Sweet Potato. Sweet potato pieces add wonderful sweetness, texture, and healthy benefits to the curry.
  • Kale. Chopped kale blends seamlessly into the curry and brings oodles of fiber and vitamins. You could make this into a spinach chickpea curry if you prefer a more mild-tasting green.
  • Broccoli. Another delicious and nutritious green veggie addition.

Vegetable Substitutions

The vegetables used in this chickpea curry are flexible. Feel free to swap in your favorites or others you have on hand. Red bell peppers and potatoes are two of our other go-tos.

Lime Juice. Adds brightness and acidity.

Fish Sauce. A little fish sauce gives the curry an addictive note of umami and is key to its authentic taste.

Coconut Sugar. To balance the curry spice.

Greek Yogurt. Helps make this a super creamy chickpea curry without any extra fat.

Dietary Note

If you need to make this a vegan chickpea curry, swap the fish sauce for soy sauce or coconut aminos and use a dairy-free Greek yogurt. You can also omit the yogurt and use full-fat coconut milk.

The Directions

  1. Sauté the garlic, ginger, and onion. Stir in the curry paste.
  2. Add the coconut milk, vegetables, and chickpeas. Let simmer until the vegetables are tender.
  3. Stir in the lime juice, fish sauce, and sugar.
  4. Let cool for a few minutes, then add the Greek yogurt. ENJOY!
A bowl of creamy chickpea curry with rice

Storage Tips

  • To Store. Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • To Reheat. Reheat curry in a Dutch oven on the stovetop over medium-low heat. 
  • To Freeze. Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Meal Plan Tip

Chop the vegetables up to 1 day in advance, refrigerating them in separate airtight storage containers.

What to Serve with Chickpea Curry

Authentic chickpea curry with vegetables and rice

Recommended Tools to Make Chickpea Curry

The Best Dutch Oven

A beautiful Dutch oven like this one is perfect for so many recipes. It’s heavy-duty and will last you a lifetime.

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!

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

More Thai-Inspired Recipes


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!

Chickpea Curry

4.75 from 12 votes
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. Great leftover too!

Prep: 15 mins
Cook: 20 mins
Total: 35 mins

Servings: 4 servings, about 7 1/2 cups

Ingredients
  

  • 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 and 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

Instructions
 

  • 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.

Notes

  • TO STORE: Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • TO REHEAT: Reheat curry in a Dutch oven on the stovetop over medium-low heat. 
  • TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
  • 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

Serving: 1(of 4), about 1 3/4 cups curry and 1/2 prepared brown riceCalories: 463kcalCarbohydrates: 54gProtein: 15gFat: 21gSaturated Fat: 14gTrans Fat: 1gCholesterol: 1mgPotassium: 1045mgFiber: 10gSugar: 8gVitamin A: 19529IUVitamin C: 149mgCalcium: 260mgIron: 4mg

Join today and start saving your favorite recipes

Create an account to easily save your favorite projects and tutorials.

Register

Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Share this Article

Pin0

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

You May Also Like

Free Email Series
5 Secrets for Cooking Tasty and Healthy
My secrets for making wholesome meals you'll WANT to eat.

Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating




35 Comments

Leave a comment

  1. Made this tonight and served it over jasmine rice. It was an excellent meal! Thanks for a fantastic weeknight meal idea.4 stars

    1. YAY Polina, I’m happy to hear you enjoyed it! Thank you so much for giving it a try and taking the time to leave this review!

  2. I tried this and it is very good. For my picky eater, I might try spinach the next time, although I found the kale to be just enough.4 stars

    1. Hi Barbara, I’m so glad you enjoyed this! Spinach would also be a good here. Thanks for taking the time to leave this review!

  3. This is the best curry I have ever had. I can’t believe I made it! It is so flavorful and warm and comforting. I just want to sit on the couch with a bowl and good movie. Also perfect quick delicious dinner for a Monday.5 stars

  4. Greetings Erin. I love, love, love yr recipes. Due to health reason I will make yr recipe using 32-oz can whole tomatoes-chpd for the coconut milk, butter for the oil, & Bragg’s aminos for the fish sauce cause that’s what I use. Thank you for all you do.5 stars

  5. Made this tonight, it was easy and excellent. I threw in a little crushed red pepper for more heat and some mushrooms I needed to use up. I forgot the sugar but didn’t miss it. I had the greek yougurt on the side as my husband didn’t want it but in my opinion mixing it in made it extra delicious. 5 stars

    1. Carole, I’m happy to hear this recipe was a hit! Thank you so much for taking the time to share your feedback!

  6. This recipe was super easy to make and so delicious! Next time, I might try it with different vegetables too, even tho the combination of veggies you have are great! Thank you for sharing.5 stars

    1. Hi Mary Ellen! The flavors will be different, but you can use them in the same amounts interchangeably. I hope you enjoy the curry!

  7. Do you think you can adapt this to an InstantPot? Your recipes have made my weeks so much easier and so much yummier! Thanks for everything!

    1. Hi Reed! I haven’t tried this recipe in the Instant Pot, but it likely could be adapted. But since there is a saute step before simmering and it comes together so quickly, there likely wouldn’t be a significant time savings.

    1. Hi Cristina! I don’t have the info without the rice, but you could use an online calculator like MyFitnessPal to estimate. I hope that can be a helpful resource!

  8. Thanks to social distancing alone at home for almost a month now, I’ve been left with a lot of time on my hands to try new recipes to feed myself now that just running out for takeout seems like a much less appetizing prospect. I tried this curry tonight, and it’s absolutely one of my favorite things I’ve ever cooked! I was able to take my time prepping all the ingredients and letting things come together naturally, with the end result being something amazingly tasty and fragrant! I’ll definitely be making this for friends and family once we can get together again!5 stars

  9. I made this last night and it was delicious and very filling! I followed the recipe pretty closely except I used a whole 4 ounce jar of green curry, one can of regular coconut milk plus 1.5 cups vegetable broth, and used Swiss chard from our garden instead of kale. I also used an extra TB of lime juice and extra garlic. Really fast and easy, as promised!5 stars

    1. Hi George! Since most of the carbs in this recipe come from the main ingredients, and I’ve only tested the recipe as written, I can’t make any recommendations. I hope you enjoy it if you try it!

  10. What a fabulous, quick, hearty and comforting meal! My fiancé and I loved everything about it. The variety of textures is also really nice! Next time, I’ll add vegetable broth so that it comes out “brothier” and I’ll also add mushrooms just because we love mushrooms.

    As always, thank you Erin for posting the absolute best recipes!5 stars

  11. 5-star for the flavor, 3-star for the cooking instructions, at least for me. There was no way my veggies were even vaguely edible after such a short cook time. Adjusting for that, however, this was really, really good. This is a great recipe for someone who’s trying to transition to vegetarian eating. Thank you!!4 stars

  12. Absolutely amazing! I found this after making almost everything in your cookbook. The wife and I both loved it!5 stars