When we visited Thailand, one of my major trip goals was determine, once and for all, which of the three major varieties of Coconut Curry was my favorite: red, green, or yellow. Each is made from the paste of a different chili, giving the curry its signature color and unique flavor. After extensive sampling (all in the name of research, of course), I determined that it is the red coconut curry that rules my heart.

This easy vegan Chickpea Coconut Curry is the BEST Thai curry I've ever had! Easy, healthy, and FULL of flavor. Ready in less than 30 minutes! Recipe at wellplated.com | @wellplated

Happily for coconut curry lovers on this side of the Pacific, red coconut curry is also the easiest of the three to make at home, because its most important ingredient, Thai red curry paste, is widely available at most grocery stores, and even Target.

This recipe is also fast. Start to finish, you can have this curry on your table 30 minutes from now, even less if you are super speedy, and if you discount the rice, it’s also a one-pot meal.

Translation: Fewer dishes. Less time. More coconut curry eating!

Easy vegan Chickpea Coconut Curry. Ready in 25 minutes! The Thai curry sauce is FULL of flavor and you can use any of your favorite vegetables. {clean eating, gluten free} Recipe at wellplated.com | @wellplated

About Coconut Curry — A Healthy, Flavorful, All-in-One Meal

If you aren’t familiar with Thai coconut curry, I can best describe it as a big, warm bowl of creamy, but clean-feeling, comfort. It’s richly spiced in an exotic, fragrant way, but it’s not forcibly spicy in a light-your-mouth-on-fire, pass-me-a-firehose way, unless of course you’d like it to be. (Fire lovers: I’ve included a recipe option to crank up the heat for you too.)

In Thailand, most of the coconut curries we tried were made with chicken, but to keep this recipe extra super duper speedy, I turned it into a Thai vegetable curry by using chickpeas instead. The chickpeas’ mild flavor meshes well with the bolder spices in the easy curry sauce, and their pleasantly chewy texture is a nice contrast to the sauce’s creaminess.

Easy vegan Chickpea Coconut Curry. Healthy, filling, and FULL of flavor! Our whole family loves this vegetable Thai curry. {gluten free} Recipe at wellplated.com | @wellplated

For those with dietary restrictions, this a vegan curry recipe, and whether you decide to add meat or stick with the chickpeas, this curry is also gluten free.

Vegetable-wise, I used bell peppers, onions, carrots, and peas, all of which I found in my coconut curry bowls in Thailand at one point or another.

Eggplant was also a common addition, and I imagine this Thai coconut curry recipe would be equally delicious with any other vegetables you happen to love or have lurking in your crisper drawer right now.

Easy 30 minute vegan Chickpea Coconut Curry. The BEST Thai curry I have ever had! Full of flavor with lots of vegetables, and the curry sauce tastes amazing. Recipe at wellplated.com | @wellplated

I’ve been missing Thailand more often lately, which I’m guessing is a product of both the return of winter temps over the weekend and the fact that, the more distance I have from my time there, the more and more I realize just how special it truly was.

It’s comforting to know that while I might not be able to sneak back to Chiang Mai to bathe an elephant anytime soon, I can relive our adventures via this easy but impactful Thai coconut curry.

More Favorite Curry Recipes

Recommended Tools to Make Coconut Curry

  • Dutch oven (This one is outstanding. This is another excellent, more economical option.)
  • I cook brown rice in my instant pot, and it’s perfect every time (You can, of course, cook rice in a regular saucepan too!)
This easy vegan Chickpea Coconut Curry is the BEST Thai curry I've ever had! Easy, healthy, and FULL of flavor. Ready in less than 30 minutes! Recipe at wellplated.com | @wellplated

Coconut Curry with Chickpeas

4.89 from 9 votes
This easy vegan Chickpea Coconut Curry is healthy and FULL of flavor. Ready in less than 30 minutes, not too spicy, and perfect for fast weeknight dinners.

Prep: 10 mins
Cook: 20 mins
Total: 30 mins

Servings: 4 servings

Ingredients
  

  • 1 tablespoon coconut oil or substitute extra-virgin olive oil or grapeseed oil
  • 1 medium yellow onion thinly sliced
  • 4 cloves garlic minced
  • 2 tablespoons minced fresh ginger or in a pinch, 2–3 teaspoons ground ginger
  • 3 tablespoons Thai red curry paste plus 2 teaspoons
  • 1/4 teaspoon red pepper flakes
  • 6 small/medium carrots peeled and cut into 1/4-inch-thick rounds (about 2 cups)
  • 2 large red bell peppers cored and sliced
  • 2 cans light coconut milk (14 ounce cans)
  • 2-4 teaspoons coconut sugar brown sugar, or turbinado sugar
  • 1 can reduced-sodium chickpeas (15 ounces), rinsed and drained
  • 2 tablespoons soy sauce plus 2 teaspoons, or tamari to make the recipe gluten free
  • 2 tablespoons rice vinegar
  • 1 cup frozen peas
  • Chopped fresh cilantro for serving
  • Prepared brown rice or quinoa for serving

Instructions
 

  • Heat a large pot such as a Dutch oven over medium. Once hot, add the coconut oil and onion. Sauté for 2 to 3 minutes, until slightly softened. Add the garlic and ginger and let cook 30 seconds, then add the red curry paste and red pepper flakes. Stir to combine and let cook 1 additional minute. Add the carrots and bell pepper and stir to coat with the spices and curry. Add the coconut milk, 2 teaspoons sugar, and chickpeas. Stir to combine and bring to a simmer over medium-high heat. Then reduce the heat to low and continue cooking (uncovered) for 10 to 15 minutes, until slightly thickened and the vegetables are crisp-tender.
  • Stir in the soy sauce and rice vinegar. Taste and add additional soy sauce (for more saltiness), sugar (for more sweetness), or red pepper flakes (for more heat) as desired. Stir in the peas and let cook 3 additional minutes. Serve warm over rice, garnished with fresh cilantro.

Notes

  • Store leftovers in an airtight container in the refrigerator for 3 to 4 days. I do not recommend freezing, as I have not had the best luck freezing coconut milk–based sauce.

Nutrition

Serving: 1(of 4), with 1/2 cup sauce and 1/2 cup prepared brown riceCalories: 383kcalCarbohydrates: 71gProtein: 13gFat: 13gSaturated Fat: 8gSodium: 1149mgFiber: 13gSugar: 17g

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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!

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39 Comments

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  1. Hi Erin, I made this tonight for dinner. Followed your recipe exactly and added potatoes and a zucchini .  Husband went wild, best ever curry.  We lived in Asia for 15 years, so we know a true curry and this is it.  Can’t wait for leftovers tomorrow.  Thanks.5 stars

    1. I’m SO happy you and your husband enjoyed the curry, Coleen! Thank you so much for taking the time to leave this wonderful feedback!

  2. I made this tonight for dinner and we all really liked it! It came out looking just like your pictures. :) I’ll be making it again in the future.4 stars

  3. Thanks for the delicious curry recipe! It’s flavorful and a great way to load up on veggies. When I tried to print the recipe (I know, I’m old-fashioned), the video for how the curry is made ends up being embedded in the page, which is rather inconvenient. Just wanted to let you know.5 stars

    1. Ana, I am so glad you loved the recipe and thank you for telling me about the video issue. I definitely want to correct that!

  4. This is a great recipe that is very forgiving and versatile. We have added cooked chicken and other vegetables to it, and it still tastes great. We have also made it with regular coconut milk, and it still works. Even my 1 and 3 year olds liked it! Thanks Erin!5 stars

  5. I know it’s not exactly the season for curry but I went ahead and made this tonight. Yum! It’s my new favorite curry. Thanks for a great recipe!5 stars

  6. We made this last night and it was amazing :) Just the right amount of heat from the red curry paste, we LOVED IT! I used edamame in place of the peas just because it’s what I had and it tasted just great.5 stars

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