I made this last night for dinner (omitting the lemongrass because I was too lazy to deal) and using red onion because it’s what I had in the pantry. New favorite! Try this ⦠If you make this recipe, be sure to rate the recipe and leave a comment below, or take a pic, upload it to Instagram and tag #ambitiouskitchen! Had I googled a little before I threw my not-so-Israeli couscous in the mix, I would have realized that the two are hardly the same. Just made it to pack for lunch during the week! It's a quick, easy, vegan, gluten-free weeknight meal. It came out looking exactly like the pictures and the flavours were so lovely – spicy, sweet, warm and filling. Heat oil in a large pot over medium high heat. I’m so glad you liked it! Amazing! Yay! I also added about 2 handfuls of fresh spinach and 1 cup of frozen green beans with the peas and cooked just long enough to let the spinach wilt a little bit. Reheat on the stovetop or in the microwave for 2 minutes until heated through. I used basmati rice because, again, it’s what i have and my daughter prefers it. Thanks!! Hi Sam, the rice should be toasted in the same pan or pot that you put the water in. Cook until the onions soften, about 5 ⦠Do you know if this recipe is freezer friendly? Warm the curry sauce in a large saucepan over medium heat. I think I’m in love. Really delicious and very simple and quick dish to make. My husband told me this tasted like the curry at our favorite Thai restaurant in town, so it’s a winner. I was so pleasantly surprised by this dish and it far exceeded my expectations. I packed it in my lunch today and could barely wait to eat it!! Stir in the chickpeas and the curry sauce. Gorgeous decorations, dress and wedding cake. This is my saving grace! And yes – just remove the outer stems! Love your flavorful recipes! Right before serving, stir in frozen peas. Lower heat to med-low and add in coconut ⦠Heat oil in a large pot over medium high heat. To make the brown rice: Add one cup of brown rice to a pan along with 1 teaspoon of coconut oil. Add curry paste and stir to coat. Pour in the vegetable stock and stir to scrape up all the brown bits in the pan. Added spinach at the end for extra color and nutrition. Great idea. Then, I served it over basmati rice. Youâll need TWO cans of chickpeas for this recipe. Add the Green ⦠Freeze for up to 2 months. I LOVE this! Thank you, minimal chef(s)! Red curry paste is bottled, edible gold, by the way. Thanks! The curry paste we used was a bit spicy and was perfect for me and my husband, but a bit too much for my 1 year old. Used this and other yummy curry recipes from Minimalist Baker to spark my latest creation! I used your tip of adding another can of chickpeas for extra protein, so it’s nice and filling, and I threw in some broccoli because I bought too much. It’s really delicious! Great recipe! And super easy and quick to make. This was so tasty and easy to make. Thanks! Glad you loved it! This curry is a tomato-based dish, with sauteed onions, peppers and spices. We haven’t tried making it in an instant pot, but if you do let us know how it goes! But both ways are great. ;) It was easy and fun to make. I followed directions exactly, I just added cauliflower and used canned peas instead of frozen – tastes amazing! Toast rice over medium heat for 5 minutes until fragrant. I haven’t tried freezing it, but I think it would work out! This recipe was SO good! i kept peeling away (wasted a lot) to get to the middle, trying to find a soft inner piece. Let me know if you give it a try! So nice! This is now one of my “go-to” recipes for meal prepping – my husband and I LOVE it! Hope you love this one! This was wonderful!!!!! I cannot print out your recipes. I’ve never cooked with lemongrass and for sure it a nice flavor component of this dish. So delicious! Doh! Heat a large skillet over medium heat and add the olive oil. And so delicious too. Join the AK email list and get my brand new, FREE email series: Dairy Free, Dinner, Gluten Free, Lunch, Vegan, Vegetarian, thai green curry, thai green curry recipe, vegetarian thai green curry, stalks lemongrass, tender white inner bulb only, minced, heaping cup diced carrots (about 3 large carrots), turmeric (or 1/2 tablespoon freshly ground turmeric), (15 ounce) can chickpeas, rinsed and drained, gluten free soy sauce (or coconut aminos), To garnish: Cilantro, green onion & hot sauce. Perhaps the curry paste you’re buying is milder than usual. Love it! Itâs satisfying, comforting and nourishing â and tastes even better as leftovers the next day. This tastes incredible, the flavors are amazing! I can’t believe that something so spicy and flavorful is good for you. This was sooo good and easy! I’m curious though…I love to prepare food in advance and freeze it. Very good, and easy once all the veggies are cut up . YAYE! Cook for 15 minutes, stirring every once and a while. This was so delicious. Hi Joyce! I followed the recipe almost exactly (didn’t have ginger, only used 1 can of coconut milk, and I added the pan fried tofu). I will definitely use this recipe again all winter long! We used homemade stock and we didn’t have chickpeas so we substituted lentils. How to make Chickpea Curry. My only question was the lemongrass. Going on my menu next week for sure! It was truly outstanding and couldn’t have been easier. Serve with fresh lime juice, fresh herbs, sriracha, and just a sprinkle more coconut sugar (trust me! Ingredients. One suggestion: is there any possibility of including measures other than 1/4 recipe, etc.? And as a 5 year vegan I am shocked at what I’ve been missing out on! This is one of my favorite vegetarian meals and if you can’t find lemongrass that’s totally fine! I may cut back on the sweetener next time (I used maple) but it was still amazing. I subbed out the couscous for quinoa and just let it simmer for a few minutes more, omitted the coconut sugar (only because I had left mine at work! I love your idea of doubling the chickpeas and putting it over rice too. Add in the rest of the ingredients and bring to a boil. It’s definitely one of my favorites (all year long). Forgot to rate the recipe in my previous comment…obviously 5 stars! I love the flavors and also love that it feels comforting but is actually healthy! Yes, I think more carrots, green beans, or broccoli would be fabulous! I SAID IMMEDIATELY. Simmer: ⦠If making curry feels intimidating, I’m here to show you it isn’t. I used half the sugar called for, and found it to be plenty (I could use even less). This vegan chickpea curry will have everybody wanting to come back for seconds (and maybe thirds)––it's just that delicious! It looks amazing and I love the mix of couscous and chickpeas, great recipe and photos!!! My Thai Ktichen green curry paste was not spicy, and I did not use lemongrass. Had my chickpea curry recipe been fully developed at that time, I would have undoubtedly started over and whipped it up instead. I couldn’t stop eating it. The only thing I would change is to add a little more liquid because it came out quite thick. A superhealthy vegetable-packed curry with chickpeas, spinach and tomatoes. This recipe is delicious! I know it can be difficult to find. That’s crazy coincidental. Kale: Kale is a hearty vegetable that packs in the antioxidants, vitamin C. Oh, and its one of the most nutrient dense foods in the world! Chickpea and green lentil curry served with chopped tomatoes and coriander. $$Pakistani, Indian, Halal. Thanks so much for the lovely review! This is happening at my house very soon! I followed the recipe exactly (except I didn’t add peas), then at the end I wanted a thicker sauce so I took about 1 tablespoon of flour, mixed it up on the side with the sauce from the dish, and added it to the whole dish. Thanks for the kind words, Juliette! So glad you loved it! Amazing for both dinner and leftovers for lunch the next day! I made this with extra chick peas, no couscous and crispy tofu as suggested. Yumola! This tasted absolutely amazing, rich and flavorful. *Note: you can learn about the origins of green curry paste and find a DIY recipe here. Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! That was fine for me but almost too much for Wifey. Let me know if you give it a try! For the cauliflower, chickpea curry add a drizzle of avocado oil to your hot pan, then add the sliced scallions, chopped garlic, chopped ginger and three tablespoons of green curry paste and saute until fragrant. Freezing rice tends to break up the grains. I think you guys are going to LOVE this dish. Then turn off heat and let rest for at least 10 minutes before serving. Would give it 10 if I could! Amazing! I will be making this again! 2 inch piece of fresh turmeric, grated. Heat the coriander, cumin seeds, and peppercorns in a small dry skillet for 2 minutes until fragrant. This is so freaking good. I used yellow pepper instead of red, for a bit more mellow flavor. I’ll look into the recipe issue. You can also, Perfect Coconut Rice (with a Secret Ingredient! Canned chickpeas are simmered in coconut milk flavored with garlic, shallots (or onions), ginger, tomatoes, a wee bit of coconut sugar, plus red curry paste, then simmered until thickened and bubbly. I used tempeh instead of chickpeas and added some broccoli I had lying around. Vibrant curry cashew chickpea quinoa salad packed with veggies and delicious flavor from curry powder, fresh ginger, turmeric and sweet and spicy maple glazed cashews. 2 inch piece of fresh ginger, grated. Thank you for the recipe! Will you please clarify these instructions? I typically use green onion here but feel free to use white or yellow if you’d like! And guess what? My daughter is vegan and does not like cooked red pepper. I’m so happy to hear that, Denise! That sounds delicious. Palak Chole: Indian Spinach and Chickpea Curry. I’m on such a curry kick I need to make this!!! My only thought was the lemongrass tasted a little woody, even though I used only the inner stalk. ), and used a veggie bouillon cube and a cup of water instead of the veggie broth. I made this last weekend- delicious! Does anyone else have the same problem? Once itâs hot, add the onion and cook for 4 minutes or until it becomes translucent, stirring ⦠You came to the right place! This was INCREDIBLE. Anyway, this was sooooooooooooooooooooooooooo good. The coconut milk, green curry paste, and lime made this more of a Thai-inspired dish than Indian. ♡ We’ve been making versions of this recipe all season with whatever leftover veggies we have in the house, but this simple combination of sweet potatoes, chickpeas, tomatoes and spinach has definitely been our favorite. Thanks for all your amazing recipes. Love this recipe! I’ve recently been making a Thai Lemongrass Coconut Curry from the Tone it Up Nutrition Plan. Wasn’t sure if it needed it. I did tweak it just a bit by adding a half a lime more of juice and a little more curry (love curry). Absolutely! Tasted better than takeout and took about as much time to prepare as it would have to order and wait for takeout. the flavor payoff is big). I cant stop eating it!!! Oh and the flowers on your head. Giving this a go as our nights get colder and colder! Noted on those observations And great tip with the lemongrass swap! I added a zucchini and more carrots, and will steam some broccoli to pack along side. I will definitely try it and let you know how it goes. Next add in green curry paste and turmeric ⦠It is 6 SmartPoints per portion on myWW Green plan. On the second night I had a left over salmon fillet which I flaked into the soup and it sent it over the top. If you don’t have that put 1/2 teaspoon of xanthan gum in 1 t. coconut oil melted, stir well and add to soup once heated. To a medium pot on high heat, add the oil and onions, and cook until the onions are soft, about 3 minutes. Such a great, cozy dinner or lunch! Xo. Made this tonight for the first time. 1 large onion, diced. For thicker sauce use Coconut Cream instead of light milk. Delicious, loved it! Here are suggestions and swaps I can recommend: So what are you waiting for? What are your tips for a newbie? The flavors are amazing. This was INCREDIBLE. My first Ambitious Kitchen meal – overall very good and went well with a coconut lime rice recipe I use. Hereâs how to make a chickpea curry. Thanks for stopping by to fuel your health journey! Hi Shelley! I love to do it for meal prep and cook everything up on a Sunday for myself, then divide into containers. My. Sometimes a single word can make a big difference… Here the word was “Israeli”. Thank you so much, Dana! It is very good and easy to make. You’ll need TWO cans of chickpeas for this recipe. Join the AK email list and get my brand new, FREE Simple & Nourishing 7-day Meal Plan delivered to your inbox. Holy moly. I love its colors making it look so yummy!! A new family favorite. Next and 2 1/2 cups of water to a pot; bring to a boil, then reduce heat to low, cover and simmer for about 45 minutes. I actually reused a stalk of lemongrass I used for a soup last week and man it still brought the flavor! Thank you again for bringing us together <3. Thanks so much for your wonderful site! Easily could have ordered it from a restaurant. Vegan, Gluten-Free. This recipe is AMAZING!! This is delicious! 2 tablespoons coconut oil. Wow!!! Kids love it as well. We changed the recipe up a little bit though, because we aren’t the biggest fans of chickpeas. And yes, this would be delicious with some chicken or shrimp, too. And because of all the protein, this curry is super satisfying and filling. Serves 4-6. Holy Moly…this is fantastic! This curry is packed with goodness, chickpeas, red lentils, spinach and peppers! That being said, I should have cut the cube in 1/2. The dish really is delicious and filling on its own. 2 green chile peppers, diced (remove the seeds if you don’t want it very spicy) 1 tablespoon garam masala. Once hot, add coconut oil, garlic, ginger, carrot and onion. 1664. We love this dish at our house! It’s vegan (duh), green (also, duh), stuffed full of green veggies (yum), and has fried tofu tucked throughout (yessss!). We subbed the chickpea for chicken, because my husband isn’t a fan of chickpeas. Add splashes of water to prevent burning. I subbed one teaspoon per fresh stalk and that seemed to work fine. I loved how the flavors came together and I think it was even better the second night. Absolutely! So quick, flavorful and healthy – the perfect satisfying, weeknight vegan meal. My homemade Thai green curry paste makes up the base and the seasoning in the dish. I LOVE IT. Amazing recipe! you've heard of hasselback potatoes, but chicken? This was so easy and delicious. 2 tsp (10 mL) vegetable oil. Once hot, add coconut oil, garlic, ginger, carrot and onion. Thanks for sharing Meredith! I make it all the time now, at least twice a week. Heat a pot, large saucepan or deep skillet over medium heat. Hi Melanie! This dish is a cross between a stew and a traditional curry, with the addition of Israeli couscous to give it more body and texture. Thanks Dana. This is an amazing beautiful curry and I will be making this ALOT! I may add cauliflower or broccoli too! Thanks so much! This is a go-to in our home, especially when someone is feeling under the weather. And that pan fried tofu topping… yum! I made this recipe the other night and my husband looked across the table at me after his first bite like he had fallen in love with me all over again. So glad you found this one! I’ve never purchased their nutrition plan but I’m glad that you are thinking about making this version! I’m curious, has anyone tried making this in an Instant Pot? So happy you liked it! We’re so glad you enjoyed it, Ann! To freeze: be sure to not overcook the vegetables. My friend and I make huge amounts of vegan food one Saturday per month; your recipes are frequently included. I dreamt up this dish after making a dressing with this beloved green curry paste and pouring it over fresh kale, Instant Pot chickpeas⦠This was SO quick and easy to make!! Absolutely delicious and easy!! Thank you!! Add the spices (photo 3), stir, and cook for 1 to 2 more minutes. You can store it in an airtight container in a refrigerator for up to 4 days, or freeze it for up to 6 months. Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness! Combine cilantro stems, ginger, garlic, shallots, chiles, and lime zest in a food processor or blender ⦠Once simmering, add couscous, stir and reduce heat to low. 1 jar (225 g) cooked chickpeas, drained and rinsed. This wonderful vegan curry chickpea quinoa salad is easy to make for the perfect main meal or healthy side dish! I did mine with a bit more vegetables and posted it. Bring to a simmer and cook until the potatoes are cooked fully, 5 minutes or so. Chickpea Curry â What You Need Veggies. I paired it with Sokol-Blosser Evolution White wine….yum! Stir fry for about 5 minute until the onions begin to slightly brown. Aromatic Indian spices mingle with chickpeas, green beans, and potatoes. You can also subscribe without commenting. This comforting curry is inspired by our DIY green curry paste, which is a fusion of classic Thai green curry paste with flavors like lemongrass, garlic, and citrus, as well as whole spices like coriander and cumin seed.. Will definitely be making again. And it’s extremely versatile (see notes to keep it gluten free). The flavor was so good, I will keep this recipe on hand for sure-thank you. I didn’t follow exactly because I did have green curry paste so I used spicy Korean sauce, and I didn’t use as much coconut milk (only one can) so it turned out thick but its fantastic. Hope you give this one a go ;D. Recently returned to the kitchen – been away far longer than an academic year – this recipe took me an hour to prepare and cook. A must try in my book! This recipe is so yummy! I made a few adjustments to suit my own personal preferences. They had a chickpea curry on special and I couldn’t resist. Feel like having Indian food for dinner? I would not recommend freezing the curry with rice. Turmeric Chickpea Curry. A bit spicier than I was expecting, but the spice was well-received, especially after eating non-spicy German food for the last year +. Is that what the recipe wanted? Thanks for sharing! You would find this a lot in northern part of India. Really delicious! I couldn’t believe how quickly it came together and how flavorful it was. Please correct. You’re right about not freezing the rice and just making some fresh. It’s super helpful for us and other readers. Wow. Ha! Wonderful Thai green curry recipe made with fragrant lemongrass, healing ginger, garlic & turmeric, and a boost of plant-based protein from chickpeas. My 2 fav things, chickpeas and curry! One question though, when I now go to print out the recipes the area where the photo usually shows up is just a broken page. I thought I had cornstarch. A delicious curry and I am so glad you used pearl cous cous, it’s fantastic!!! *You can leave out the lemongrass and still get fabulous flavor! I make this recipe and my healing chicken soup every single time I’m feeling under the weather. Prep time: 15 minutes Total time: 1 hour Servings: 4-6 for the curry:3 Scotch bonnet peppers or habaneros ½ cup|125 ml white balsamic or … I could proclaim my love for it over and over again, and if you trust me for recipes, then you know you need to make it too. Traditional green curry paste can also have lemongrass, garlic, shallots shrimp paste and even more herbs and spices. Yum!! Thanks so much. Before we get into just how amazing and incredible this recipe is, I want to let you know that 1) you don’t absolutely need to have lemongrass to make this dish fabulous and b) I need you to make this recipe immediately. Ive never cut it up small and left it in a recipe; I usually cut a stalk into pieces about 3 inches long, cook it in the recipe, and remove the pieces at the end. And thank you so much . I didn’t quite have a cup of frozen peas, so I substituted frozen riced cauliflower. This is pure deliciousness. Serve curry atop a bed of cooked quinoa. I’m so loving Indian food at the moment and need to research it more! Next add in green curry paste and turmeric and stir for 30 seconds to release flavors. Yum! Use ½ yellow onion (diced), 2 cloves garlic (minced), 1 tablespoon minced ginger, 1 small jalapeno (deseeded and minced), 3 tablespoons Thai green curry paste, 2 tablespoons lime juice, 2 teaspoons sugar, 1 cup whole-fat coconut milk, ⅓ cup loosely … My whole family LOVEDDDD this curry!! Your email address will not be published. Thai green curry ⦠OK? I also love the technique of cooking the brown rice.