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!

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