Looking for a no-fuss, nutrient-dense, and comforting meal? Thai chickpeas are exactly what the doctor ordered! (okay, the food scientist in my case.) This recipe is incredibly versatile and perfect for weeknight dinners when you’re short on time. Whether you’re well-versed in the kitchen or a beginner, this chickpea curry is practically foolproof. Trust me, I’ve tested it quite a few times to ensure it turns out delicious every single time (all in the name of science, of course).
Why you’ll love it
It’s packed with vegan protein, fiber, and other nutrients from the chickpeas. (Find out more about the health benefits of chickpeas here!) Everything comes together in one pot, making clean-up a total breeze. Leftovers are even better, meaning you can make a double or triple batch for grab-and-go lunches all week long!
Here’s Everything You’ll Need
The ingredients for this Thai-style chickpea curry are either pantry staples or easy-to-find veggies!
Oil: Use oil with a high smoke point, like avocado or grapeseed. Flavor Base: All good curries start with a base of fresh garlic and onion! I mean, you can never have enough of this combo, right? Veggies: Spinach and red bell peppers add a pop of color and nutrients (like iron and vitamin C). No spinach? Feel free to use kale or Swiss chard! Seasonings: Using store-bought Thai red curry paste is super a convenient way to pack a ton of authentic flavors into this chickpea curry. We’ll balance the spice with brown sugar, and we’ll replace typical fish/oyster sauce with salty, umami-rich soy sauce. (Feel free to swap in tamari or coconut aminos for a gluten-free option.) Canned Items: For the creamiest consistency, use full-fat coconut milk from a can (avoid lite coconut milk or coconut milk in a carton). We’ll also add canned crushed tomatoes and chickpeas (aka garbanzo beans). To Serve: Jasmine rice is the perfect companion to soak up all the delicious curry. Find it in the dry grains section near other types of rice or the international food aisle. And don’t forget some cilantro!
This Curry Comes Together In Under 30
You won’t believe how easy these Thai curried chickpeas are to make!
Storage
Keep leftovers in an airtight container in the fridge for up to 4 days. As with all curries, the flavors will continue to develop and meld, making it even tastier the next day. (I suggest storing the components separately to prevent the rice from absorbing all the liquid and becoming soggy.) This curry happens to freeze well, too! Just let it cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months.
Recipe Testing Notes
If you’re using different vegetables, take note of how long they take to cook. Tougher veggies, like broccoli and carrots, require a longer cooking time. Softer vegetables, like zucchini and baby corn, cook much quicker. Dried chickpeas are often a little more affordable than canned chickpeas. Buy them in bulk and cook them yourself! If your curry turns out too spicy, balance the heat with extra brown sugar and lime juice (or lemon juice) until it tastes just right. To pack in extra flavor, you can add a teaspoon or two of spices like turmeric, ginger, and cayenne pepper (or just add them to taste).
Pairs Well With
Make your Thai chickpea curry the full meal deal by pairing it with these tasty sides:
Thai Cucumber Salad for a light and crunchy side that perfectly balances the richness of the curry sauce. Garlic Butter Miso Mushrooms to add to the side, making your curry meal even more satisfying and hearty. Fresh Vegetable Lettuce Wraps as a refreshing prequel to the main event (with a seriously addicting almond butter sauce!).
