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Chickpea green curry in a red cast iron pot.
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Vegetable and Chickpea Thai Green Curry

Wonderfully aromatic and fragrant, this veggie loaded chickpea Thai green curry is simple to make and perfect for a warming weeknight meal. Sweet, spicy and full of flavor, this one pot dinner is a must make!
Course Main Course
Cuisine Thai
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 servings
Calories 299kcal
Author Slow The Cook Down

Ingredients

  • 1 teaspoon oil (for cooking)
  • 1 inch fresh ginger chopped (2 tablespoons)
  • 4 large garlic cloves minced
  • 1 large onion finely chopped
  • 1 large carrot thinly sliced
  • 1 green bell pepper diced
  • 1 small eggplant chopped
  • 6 tablespoons Thai green curry paste
  • 2 cans coconut milk (400ml / 13.5oz each)
  • 1 can chickpeas (18oz / 540ml)
  • 2 tablespoons fish sauce
  • 1 tablespoon coconut sugar
  • ½ cup stock (chicken or vegetable) (120ml)
  • juice of 1 lime
  • 1 bunch fresh cilantro finely chopped

Instructions

  • Add the oil to a large pot and place on a medium heat. Once hot, add the ginger, garlic and onion and cook for a few minutes til softened.
    1 teaspoon oil, 1 inch fresh ginger, 4 large garlic cloves, 1 large onion
  • Add in the rest of the vegetables and cook for a few minutes.
    1 large carrot, 1 green bell pepper, 1 small eggplant
  • Stir in the curry paste, coating the vegetables well.
    6 tablespoons Thai green curry paste
  • Add in the coconut milk, chickpeas, fish sauce, coconut sugar and stock. Stir everything together well and bring to a simmer. Simmer for 15 to 20 minutes.
    2 cans coconut milk, 1 can chickpeas, 2 tablespoons fish sauce, 1 tablespoon coconut sugar, ½ cup stock (chicken or vegetable)
  • Add in the lime juice and cilantro, stir and serve.
    juice of 1 lime, 1 bunch fresh cilantro

Notes

  • Cut the garlic and ginger as finely as you can for the strongest flavor.
  • Use full fat coconut milk for the creamiest and tastiest curry.
  • Fish sauce can be swapped for soy sauce to make this recipe vegan and vegetarian.
  • Leftovers keep well in the fridge and can be frozen.

Nutrition

Calories: 299kcal | Carbohydrates: 17g | Protein: 4g | Fat: 26g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Sodium: 581mg | Potassium: 574mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4593IU | Vitamin C: 24mg | Calcium: 68mg | Iron: 5mg