Thai Chickpea Curry

Today I am reviewing the cookbook, Pure & Beautiful Vegan Cooking – Recipes Inspired by Rural Life in Alaska by Kathleen Henry of the blog Produce on Parade.  I will be sharing her Thai Chickpea Curry recipe as well. It’s so delicious!!



If you are familiar with her blog, you know her gorgeous photography and delicious recipes. This book is just a reflection of that. The book is broken into categories:

  • Mornings
  • Afternoons
  • Evenings
  • Snacks, Sides and Salads
  • Bakery
  • Sweets
  • Drinks

It’s very easy to navigate with lots of beautiful photos throughout.  Immediately, the Chickpea Thai Curry caught my eye.  This dish is absolutely divine.  Mildly sweet from the peppers and coconut milk, and slightly spicy from the Thai curry paste and red pepper flakes.  Some of the other dishes I look forward to trying are: Wild Blueberry, Rhubarb & Hazelnut Crisp, Roasted Veggie Lentil Salad with Avocado Balsamic Dressing and the Caramel Banana-Oat Pancakes. Yum!!

Thai Chickpea Curry

To check out the book, click here.

Chickpea Thai Curry

Thai Chickpea Curry

Prep Time 20 min Cook Time 20 min Serves 4     adjust servings

This curry is packed with flavor!


  • 1 cup jasmine rice (I used brown rice)
  • 2 cups water
  • 1 T coconut oil
  • 1/4 medium yellow onion, diced (I used a whole onion)
  • 3 large garlic cloves, minced
  • 1 - 2 T Thai red curry paste
  • 1 T fresh ginger, minced
  • 5 small carrots, sliced
  • 1 medium red bell pepper, julienned
  • 1 can chickpeas, drained (I used dry chickpeas, that I cooked in my instant pot)
  • 1 can full fat coconut milk
  • Dash of crushed red pepper flakes
  • 2 T soy sauce (use coconut aminos if you avoid soy)
  • 1 T brown sugar (I omitted this)
  • 1 T rice wine vinegar or white vinegar
  • 1/2 T fresh lime juice
  • 1/4 cup cilantro, chopped


  1. In a small saucepan, add the rice and water. Bring to a boil, then cover, turn down and simmer until all the liquid is absorbed. About 15-20 minutes. Once the rice is done, remove it from the heat and set aside.
  2. In a large saute pan, add the coconut oil, garlic and onion. Cook on medium low heat for about 4 minutes.
  3. Stir in the curry paste and ginger, then add the carrots and bell pepper. Saute for about 5 minutes, then add the remaining ingredients, except the lime juice and cilantro. Stir well to combine and increase the heat to medium. Allow to bubble gently for about 8-10 minutes, stirring occasionally, until the carrots are tender.
  4. Remove from heat and stir in the lime juice and cilantro.
  5. To serve, fill serving bowls with a little rice, then pour the curry on top.


Recipe Notes

This should last at least 5 days in the fridge. Enjoy!

Thai Chickpea Curry

Disclaimer: I was given a free copy of this book in exchange for an honest review.  All opinions are my own. 

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22 thoughts to “Thai Chickpea Curry”

    1. Thanks Barb! An Instant Pot is a pressure cooker. It's a life changing device! You can check it out here.
  1. So enjoy your emails, this recipe rocks! Hubby and I just finished dinner. Yesssss, I made the chickpea curry. Wow! Yummy isn't good enough, amazing! Thank you, it was delish. We will be making this again. Cheers
  2. Is the T in the recipe Tablespoons or Teaspoons? The recipe sound delicious and just what my vegetarian daughter would enjoy. Thank you
  3. Is the Thia Red Curry really spicy. I love spicy, but, since I've gotten older my mouth just can't handle it anymore. If it is, is their a milder version? Is there a substitute? Is there a Brand you like? Thank you.

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