Ingredients

3 tbsp avocado oil , divided

1 can chickpeas, rinsed and drain well

1 tbsp + 1 tsp yellow curry paste

3 green onions, chopped

2 tsp ginger, grated

2 cloves garlic, minced

1 red pepper, chopped

1 cup broccoli florets, cut in pieces

1 can full-fat coconut milk

2 tbsp coconut aminos

1 tsp rice vinegar

1 small lime, juiced

basmati rice for serving

cilantro for garnish

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Instructions

Heat 2 tbsp of the oil in a large saucepan. Add chickpeas, generous pinch of salt and 1 tsp yellow curry paste. Stir and fry for about 5 minutes until browned and crispy. Set aside.
Add remaining tablespoon of oil to the same pan. Add chopped green onions, ginger, garlic, red pepper and broccoli. Stir fry for about 5-8 minutes until the vegetables begin to soften and they’re aromatic.
Stir in remaining curry paste, coconut milk, vinegar and coconut aminos. Bring the mixture to a boil, turn down the heat and cook for 5-8 minutes or until the sauce thickens slightly. Add half of the chickpeas, squeezed lime juice and stir well.
Serve over basmati rice and garnish with remaining crispy chickpeas and cilantro.

Prep Time: 10 minutes
Cook Time: 25 minutes

2 comments

Emily February 27, 2021 - 8:47 pm

Hi! I liked this recipe but wanted to clarify – when are you supposed to add the 1TB of curry paste? When you add the chopped vegetables?

NattWrobel March 9, 2021 - 9:51 am

Hi Emily,

Thank you for letting me know!!I just updated the step where you add the remaining curry paste!

Use full-fat coconut milk. It adds an amazing creaminess and rich taste.

Add garlic, ginger and green onions to your curry. Those simple ingredients add so much aroma!

Choose a good quality paste. I love this yellow curry paste.

The beauty of making curry is that you can really use any vegetables you have on hand. So feel free to add any veggies that you like!

Make crispy chickpeas!!! That’s my favorite addition to this dish. Instead of cooking the chickpeas in the curry, fry them in avocado oil first, set aside and add at the end!

Vegan Thai Yellow Coconut Curry with Chickpeas

Ingredients

3 tbsp avocado oil , divided

1 can chickpeas, rinsed and drain well

1 tbsp + 1 tsp yellow curry paste

3 green onions, chopped

2 tsp ginger, grated

2 cloves garlic, minced

1 red pepper, chopped

1 cup broccoli florets, cut in pieces

1 can full-fat coconut milk

2 tbsp coconut aminos

1 tsp rice vinegar

1 small lime, juiced

basmati rice for serving

cilantro for garnish

Instructions

Heat 2 tbsp of the oil in a large saucepan. Add chickpeas, generous pinch of salt and 1 tsp yellow curry paste. Stir and fry for about 5 minutes until browned and crispy. Set aside.

Add remaining tablespoon of oil to the same pan. Add chopped green onions, ginger, garlic, red pepper and broccoli. Stir fry for about 5-8 minutes until the vegetables begin to soften and they’re aromatic.

Stir in remaining curry paste, coconut milk, vinegar and coconut aminos. Bring the mixture to a boil, turn down the heat and cook for 5-8 minutes or until the sauce thickens slightly. Add half of the chickpeas, squeezed lime juice and stir well.

Serve over basmati rice and garnish with remaining crispy chickpeas and cilantro.

Vegan Thai Yellow Curry with Chickpeas

This Vegan Thai Yellow Curry with crispy chickpeas is the perfect dish for busy weeknights. Comforting, warm and just great for chilly days! It’s made dairy-free, gluten-free and vegan friendly. Plus it’s ready to eat in just 35 minutes!

HOW TO MAKE THE BEST THAI YELLOW CURRY

Use full-fat coconut milk. It adds an amazing creaminess and rich taste.

Add garlic, ginger and green onions to your curry. Those simple ingredients add so much aroma!

Choose a good quality paste. I love this yellow curry paste.

The beauty of making curry is that you can really use any vegetables you have on hand. So feel free to add any veggies that you like!

Make crispy chickpeas!!! That’s my favorite addition to this dish. Instead of cooking the chickpeas in the curry, fry them in avocado oil first, set aside and add at the end!

THAI YELLOW CURRY PASTE

You can totally try to make your own at home. Pinch of yum has a great recipe for a homemade version. But if you’re like me and prefer to have a jar at home, I would highly recommend this brand.

WHAT TO SERVE WITH THAI YELLOW COCONUT CURRY

If you love Thai food as much as I do make sure to check out some of my favorite recipes!

If you’d like to stay updated with my recipes, go ahead and subscribe, like my page on Facebook or follow on Instagram. If you decide to make the recipe don’t forget to use hashtag #natteats and tag @natteats. I LOVE seeing your creations!

Ingredients

3 tbsp avocado oil , divided

1 can chickpeas, rinsed and drain well

1 tbsp + 1 tsp yellow curry paste

3 green onions, chopped

2 tsp ginger, grated

2 cloves garlic, minced

1 red pepper, chopped

1 cup broccoli florets, cut in pieces

1 can full-fat coconut milk

2 tbsp coconut aminos

1 tsp rice vinegar

1 small lime, juiced

basmati rice for serving

cilantro for garnish

Instructions

Heat 2 tbsp of the oil in a large saucepan. Add chickpeas, generous pinch of salt and 1 tsp yellow curry paste. Stir and fry for about 5 minutes until browned and crispy. Set aside.

Add remaining tablespoon of oil to the same pan. Add chopped green onions, ginger, garlic, red pepper and broccoli. Stir fry for about 5-8 minutes until the vegetables begin to soften and they’re aromatic.

Stir in remaining curry paste, coconut milk, vinegar and coconut aminos. Bring the mixture to a boil, turn down the heat and cook for 5-8 minutes or until the sauce thickens slightly. Add half of the chickpeas, squeezed lime juice and stir well.

Serve over basmati rice and garnish with remaining crispy chickpeas and cilantro.

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