One word: CREAMY. This coconut chickpea curry is so creamy, so cozy, so incredibly charming, you will surely fall in love.
I’ve never been to Asia or visited dozens of authentic Asian restaurants, but I have eaten some yummy curry dishes. I know how I like it—loaded with veggies and simmered in coconut milk. That is just what you’re gonna get with this recipe.
There is something so nostalgic about coconut curry. For me, it is a time honored, fall time tradition. It was one of the first large batch dishes I made when I moved away and went to college. You know, back when I didn’t have it figured out or know anything about being an adult. Who am I kidding? I still don’t have most things figured out… except what I’m going to eat for dinner.
Yep, that is right, this amazing coconut chickpea curry!!!
I CANNOT STAND COMPLICATED RECIPES. I will not cook dishes that cause my kitchen to become a disaster zone. You know, those recipes that seem simple, but end up dirtying like fourteen-thousand different bowls, pots, pans, muffin tins, jars, spoons, graters, spatulas, knives, spoons, forks, sporks, basically every single stinking thing your kitchen… gah!
Hold on while I wipe off my sweaty palms—I’m fuming just writing about it.
I want to assure you that this is a TWO POT MEAL. Dos macetas. Duex pots. Due pentole di cottura. You can make this with a skillet and a saucepan. (You’ll need a knife and a cutting board for your chopping, but that’s it!) Music to my ears. So don’t go rolling up those sleeves. You will NOT be cleaning an hour’s worth of messy dishes tonight. You’re welcome.
BONUS– this dish is entirely plant based! Can you believe it? Ok, it’s not too difficult to make a vegan curry, but still, yay!
I used Thai Kitchen’s Green Curry Paste for this recipe and it delivered. It’s very mild and subtle with such a satisfying, creamy flavor. It doesn’t overpower other flavors. I wouldn’t say it is hands-down the most amazing green curry paste in existence (I honestly wish it was a bit spicier–nothing a little cayenne pepper can’t fix), but it’s pretty darn delicious, mild, inexpensive, and available at most grocery stores. You can also buy it on Amazon and have it dropped off at your doorstep—yes, please: Thai Kitchen Gluten Free Green Curry Paste, 4 oz .
P.S. Don’t skip the brown basmati rice! It’s full of fiber and adds an extra layer of delicious, nutty flavor. It is truly the best: Lundberg Sprouted Brown Basmati Rice, 16 Ounce
For me, curry is a time honored, fall tradition. I know how I like it—loaded with veggies and simmered in coconut milk. That's exactly what you're gonna get with this recipe.
- 16 oz Low Sodium Vegetable Broth
- 8 oz Water
- 1 cup Brown Basmati Rice Lundberg Sprouted Brown Basmati Rice, 16 Ounce
- 14-15 oz Can of Coconut Milk
- 8 oz Unsweetened Almond Milk
- 4 TB. Thai Kitchen Green Curry Thai Kitchen Gluten Free Green Curry Paste, 4 oz
- 1 cup Chopped Yellow Onion
- 2 TB. Minced Garlic
- 1 TB. Minced Ginger
- 3 packed cups Kale
- 1 1/2 cups Chopped Broccoli Florets
- 1 cup Chopped Carrots (Chop them in 1" by 1" cubes for the best cooking results)
- 1/4 cup Pepitas/Pumpkin Seeds (Can substitute almonds, cashews or pecans)
- 14-15 oz Can of No Salt Added Chickpeas
- Salt and Pepper to taste
- Cilantro and Golden Raisins to top
Simmer the rice in vegetable broth and water per package instructions (will take anywhere from 25-35 mintues).
While the rice is cooking, add the coconut milk, almond milk and green curry paste to a large skillet and whisk together until combined.
Add the onion, garlic, ginger, kale, broccoli, carrots, and pepitas. Simmer 20 minutes.
Add chickpeas and simmer for 10 minutes.
Mix in rice and top with cilantro and golden raisins before serving.
- Just an FYI, I used both coconut milk (15 oz.) and almond milk (8 oz.) to lower the saturated fat content of this recipe. If you wanted to use all coconut milk, this recipe will still turn out perfectly--even more creamy.
- I often have a batch of cooked rice ready to go in my refrigerator for easy weeknight meals. If you would like to save yourself some time, be sure to have some already cooked rice on hand. If you have that, simply omit the vegetable broth, water and basmati rice from this recipe, follow all other steps and mix your rice in at the end.