Vegan Thai Green Curry

5 from 20 votes

My delicious vegan Thai green curry with chickpeas and fresh vegetables is so simple to make at home. It’s satisfying, comforting, and nourishing, perfect for weeknight dinners, and it tastes even better as leftovers the next day. Best of all, I have it ready on the table in just 50 minutes.

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: Thai, Vegan, vegetarian

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 250kcal

Author: Anjali Shah

Ingredients

1 tbsp coconut oil
1 red onion diced
2 tomatoes diced
8 cloves garlic minced
¾ tsp turmeric
1 tsp coriander ground
1 tsp cumin ground
2 tbsp soy sauce or tamari (gluten-free)
1 tsp curry powder (more to taste)
1 tbsp green curry paste (more or less to taste)
30 oz canned chickpeas rinsed & drained
6 oz baby spinach or baby kale chopped (approx. 1 box)
15 oz canned light coconut milk
15 oz bag of frozen cauliflower
½ cup cooked quinoa

Instructions

Heat a large pot over medium-high heat. Add coconut oil, 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.

Video

https://youtu.be/Ey3FQL8dpMI

Notes

My #1 Secret Tip for this recipe is to chop the vegetables consistently. I cut them into pieces that are close in size, so nothing finishes too early or stays undercooked. When the vegetables cook at the same pace, the curry stays tender, colorful, and ready to serve all at once.
Store Bought Shortcuts: To save time, I use pre-made green curry paste, and I like the one from Thai Kitchen. I also use frozen, pre-chopped vegetables. I usually add frozen cauliflower, but you could use a stir-fry mix, tri-color bell peppers, broccoli, or any veggies you like.

Substitute Other Leafy Greens: If I don’t have kale, I use spinach or another leafy green. For larger greens that aren’t baby spinach, I give them a rough chop before adding them to the green curry with vegetables.
Adjust Spices To Your Preferences: I like to adjust the curry powder and curry paste to control the flavor. Using more paste makes the curry spicier and bolder, while using less gives it a milder taste.
Taste The Dish Before Serving: I add a little and stir, then taste and adjust as needed. If I want more green curry flavor, I dissolve a bit of extra curry paste in a tablespoon or two of hot water and stir it into the simmering curry, letting it cook for a few minutes so the flavors meld.
Lighten Up The Dish Further: This Thai green curry is already on the lighter side, but for an even lighter meal, I like to serve it with cauliflower rice instead of quinoa.

Nutrition