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Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Ann Arbor, MI!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali See what I'm eating this week

Thai Coconut Chickpea Curry

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thai coconut chickpea curry

This Thai Coconut Chickpea Curry is so easy to make at home! It’s also satisfying, comforting and nourishing – and tastes even better as leftovers the next day.

This recipe gets its richness from the coconut milk and warm spices like turmeric, coriander and cumin. But, because it’s packed with vegetables, it doesn’t weigh you down the way Thai takeout would.

thai coconut chickpea curry

I like serving it with either brown rice or quinoa, and sometimes even crumble some crushed cashews on top for a little bit of crunch!

Both of my kids loved this dish – they ate it for dinner for a couple nights straight! The key to making it kid friendly is to not make it too spicy, but I have to admit the husband and I did add a pinch of cayenne to each of our bowls for a little more kick.

thai coconut chickpea curry

I used baby kale and cauliflower for a boost of antioxidants, but it would really work well with any veggies you want. Feel free to try butternut squash or sweet potato, zucchini or yellow squash, carrots, peppers, or even broccoli in this dish – just make sure they’re all the same size so they cook evenly.

Kitchen Tools I Used for this Recipe:

thai coconut chickpea curry

The other reason I love this recipe is it’s a one pot meal that also freezes really well. It’ll keep in the freezer for up to 3 months and in the fridge for up to 4 days. It’s also vegan, vegetarian, and gluten-free but hearty enough for meat eaters too!

thai coconut chickpea curry

I hope you love this recipe as much as we did!

Thai Coconut Chickpea Curry

This delicious and hearty chickpea curry is slightly spicy and super filling. It makes great leftovers too!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: Thai
Keyword: coconut chickpea curry, thai chickpea curry, thai vegetarian curry
Servings: 6
Calories: 250kcal


  • 1 tbsp coconut oil
  • 1 red onion diced
  • 2 tomatoes diced
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 8 cloves garlic minced
  • 3/4 tsp turmeric
  • 1 tsp coriander ground
  • 1 tsp cumin ground
  • 3/4 tsp salt (more to taste)
  • 1 tsp curry powder (more to taste)
  • 2 15oz cans chickpeas rinsed & drained
  • 1 6oz box fresh baby kale chopped
  • 1 15oz can light coconut milk
  • 1 15oz bag frozen cauliflower
  • 1/2 cup cooked quinoa


  • Heat a large pot over medium-high heat. Add coconut oil, cumin seeds and mustard seeds until the seeds begin to pop. Add in onions, tomatoes, garlic and stir – cook until onions are translucent (about 5 minutes).
  • Add rest of the ingredients – turmeric through cauliflower. Bring to a boil and reduce to a simmer until ingredients are slightly soft and cooked through (about 20 minutes).
  • Serve on top of quinoa and top with cilantro. 


  • Calories250.7
  • Total Fat5.9 g
  • Saturated Fat3.2 g
  • Polyunsaturated Fat0.8 g
  • Monounsaturated Fat0.3 g
  • Cholesterol0.0 mg
  • Sodium748.0 mg
  • Potassium630.7 mg
  • Total Carbohydrate41.7 g
  • Dietary Fiber9.9 g
  • Sugars3.0 g
  • Protein11.1 g


Calories: 250kcal | Carbohydrates: 41.7g | Protein: 11.1g | Fat: 5.9g | Saturated Fat: 3.2g | Sodium: 748mg | Potassium: 630mg | Fiber: 9.9g | Sugar: 3g
This delicious and hearty Thai Coconut Chickpea Curry is super satisfying, kid-friendly, vegan, vegetarian and gluten-free. It makes great leftovers too!
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