This delicious vegan Thai green curry with chickpeas and fresh vegetables is so simple to make at home!
It’s satisfying, comforting and nourishing – great for weeknight dinners, and tastes even better as leftovers the next day.
Heat a large skillet or heavy bottomed dutch oven over medium heat. Add coconut oil, onions, tomatoes, garlic, and stir. Cook until onions are translucent.
Add the remaining ingredients. Turn up the stove to medium-high heat and bring to a boil, then reduce to medium heat so that the vegetables come to a gentle simmer.
Stir occasionally, until ingredients are slightly soft and cooked through.
Serve your Thai curry on top of cooked quinoa and top with lime zest (or a splash of fresh lime juice) and fresh herbs like cilantro or Thai basil.