This Thai Green Curry Chickpea and Spinach dish is uncomplicated, quick to whip up and so tasty. This is my kind of comfort food. This quick curried chickpea recipe is warming, hearty, delicious and just the simplest dish to make. We make a version of this coconut curry once a week especially if I’m home late or have had a long day – it’s super quick to make and ultra satisfying. This is a great vegan dish (gluten-free) full of plant protein that everyone will love.
Thai-style Coconut Chickpea Curry Recipe Ingredients
- OLIVE OIL: Or any vegetable oil you prefer or you could even use butter or coconut oil.
- RED ONION & GARLIC: Use a sweet red onion and as much or as little garlic as you like
- GINGER: Finely minced or grated
- CHILI: I like to use a small green chili for extra flavor and a little heat – skip if you are worried about adding to much heat to the curry or if you can’t get any green or red chilis you can use chili flakes or cayenne pepper instead
- THAI CURRY PASTE: Green curry paste is what you will need – store bought or homemade. If using store bought I recommend Maeploy, Aroy-D (that is the one I always have in my pantry), or Namjai brands. I dont usually use Thai Kitchen brand as it is very weak, but if i do, I need to at least double the amount called for. I prefer green curry paste for this recipe but it will definitely work with red curry paste too. Make sure you know the spice level of your curry paste and what you and your family can handle when it comes to heat.
- BROTH: Use either vegetable broth or chicken broth or if you don’t have any broth simply use water. I like to use low sodium broth.
- CHICKPEAS: Or garbanzo beans. Canned chickpeas or cooked. You will need 2 cans of chickpeas.
- COCONUT MILK: Full fat is always best for flavor and texture
- MAKRUT LIME LEAVES: Also known as Kaffir Lime Leaves. They add fresh, citrusy aroma that is unlike any other citrus fruits and unique to Thai cooking. Use fresh or dried or if you do not have any no problem – substitute with 1 teaspoon of lime zest.
- SPINACH: This recipe uses nearly equivalent amounts of spinach and kale. Feel free to use collard greens, chard, mustard greens, broccoli, etc.
- CILANTRO/ AND OR BASIL: Both are perfect to add flavor and garnish with – Thai basil is preferred but if you cannot find Thai basil simply use regular basil.
- LIME JUICE: Freshly squeezed is always best – lemon juice will work in a pinch.
- SALT & PEPPER: Season generously to taste
- ADD INS & VARIATIONS: For even more flavor feel free to add a splash of Fish sauce, or Tamari or soy sauce, a pinch of Palm sugar or brown sugar for a little more sweetness. Add some extra veggies if you prefer like: sliced mushrooms, cauliflower, bell pepper, sweet potatoes, pumpkin, butternut squash, broccoli, zucchini, frozen vegetables or frozen peas. Add more protein by sautéing sliced cubed chicken breast or chicken thighs or even some shrimp before sautéing the onions.
How to Make Thai-Style Green Coconut Chickpea Curry
- Saute Onions & Garlic and Ginger: Cook onions until nice and soft and translucent and starting to golden around the edges. Then add the garlic, ginger and chili.
- Stir in Green Curry Paste, Chickpeas & Broth: stir really well to fully coat the chickpeas.
- Add the Coconut Milk & Lime Leaves and Simmer: Stir them in really well and simmer until thickened 10-15
- Stir In Spinach: Cook until wilted – just a minute or two
- Finish off With Fresh Herbs: Test for more salt and pepper and stir in the cilantro and or basil and lime juice.
- Serve: With basmati rice, or Jasmin rice and garnished with more chopped fresh herbs and lime wedges
Thai Coconut Chickpea Curry Storage & Freezing:
- STORAGE: Leftovers can be stored in an airtight container in the refrigerator for 2-3 days. Reheat it in the microwave or on a stovetop over medium-high heat.
- FREEZING: Cooled curried chickpeas with spinach can be stored in a freezer safe container and be frozen for up to 2 months. Thaw in the fridge over night and reheat stovetop or microwave
