Thai Yellow Curry With Chickpeas

Warm, comforting, and bursting with vibrant flavors, this Thai Yellow Curry With Chickpeas is a delicious twist on traditional Thai cuisine. It’s packed with wholesome ingredients, creating a rich and creamy curry that’s both satisfying and nourishing. Whether you’re a seasoned curry lover or new to Thai flavors, this recipe is approachable, adaptable, and perfect for a weeknight dinner or meal prep. Plus, it’s made entirely with plant-based ingredients, making it a fantastic option for anyone looking to add more plant power to their meals.

What Sets This Recipe Apart

Unlike many curries that lean heavily on meat or seafood, this Thai Yellow Curry With Chickpeas showcases the humble chickpea as a hearty, protein-packed star. The combination of turmeric, coriander, and yellow curry paste creates a beautifully aromatic base, while coconut milk adds a luscious creaminess that balances the spices perfectly. What really makes this recipe stand out is the harmony between the fresh, crunchy vegetables—broccoli, red bell pepper, carrot—and the rich, silky sauce. It’s brightened with lime juice and fresh cilantro, giving each bite a fresh burst of flavor. Plus, the recipe is flexible enough to customize the heat level and sweetness to your liking, making it a crowd-pleaser every time.

Ingredients at a Glance

• 15-ounce can chickpeas, drained and rinsed (reduced sodium preferred), divided
• 1 tablespoon olive oil (vegetable oil substitute)
• 1 teaspoon paprika (smoked paprika optional)
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons coconut oil (olive oil substitute)
• 1 small to medium sweet Vidalia onion, finely diced (yellow or white onion substitute)
• 3 garlic cloves, finely minced
• 1 tablespoon freshly grated ginger root (or 1 ½ teaspoons ground ginger)
• 2 to 3 teaspoons ground turmeric
• 2 teaspoons ground coriander
• 2 to 4 tablespoons Thai yellow curry paste (adjust to taste)
• 1 medium carrot, peeled and thinly sliced
• 1 medium red bell pepper, seeded and diced (any color bell pepper can be used)
• 1 ½ cups broccoli florets
• 15 ounces coconut milk (full fat recommended; lite optional)
• ¼ cup vegetable broth (water substitute)
• 1 tablespoon soy sauce (reduced sodium; coconut aminos or tamari for gluten-free option)
• 1 to 2 tablespoons lime juice (optional but recommended)
• ¼ to ½ cup fresh cilantro, finely chopped (basil substitute)
• 1 to 4 tablespoons light brown sugar, packed (optional; granulated sugar substitute)
• Salt, to taste
• Freshly ground black pepper, to taste

What You’ll Need (Gear)

• Large skillet or wide sauté pan – for cooking the curry
• Cutting board and sharp knife – to prep vegetables
• Measuring spoons and cups – for precise ingredient portions
• Wooden spoon or heatproof spatula – for stirring the curry
• Grater – for fresh ginger
• Can opener – to open chickpeas and coconut milk
• Serving bowls – to enjoy your curry

Thai Yellow Curry With Chickpeas: Step-by-Step Guide

Step 1: Prep Your Ingredients

Start by draining and rinsing your chickpeas thoroughly to remove excess sodium and any canning liquid. Next, finely dice the onion, mince the garlic, peel and thinly slice the carrot, dice the red bell pepper, and prepare the broccoli florets. Grate fresh ginger to make sure the curry has that zesty, aromatic kick.

Step 2: Toast Spices and Sauté Aromatics

Heat the olive oil in your skillet over medium heat. Add paprika, a pinch of salt, and black pepper along with the drained half of the chickpeas. Sauté for about 5 minutes until the chickpeas get a light golden color and the spices release their fragrance. Remove these chickpeas and set aside for garnish later.

In the same skillet, melt the coconut oil. Add the diced onion and cook until translucent, about 4 to 5 minutes. Stir in the minced garlic and grated ginger, cooking for another 1 to 2 minutes until fragrant.

Step 3: Build the Curry Base

Add the turmeric, ground coriander, and Thai yellow curry paste to the pan. Stir well to coat the onions, garlic, and ginger. Allow the spices to bloom and deepen in flavor for about 2 minutes, stirring frequently so the curry paste doesn’t stick or burn.

Step 4: Add Vegetables and Liquids

Stir in the sliced carrot, diced red bell pepper, and broccoli florets. Pour in the coconut milk and vegetable broth, stirring everything together. Bring the mixture to a gentle simmer and cook for 10 to 12 minutes, or until the vegetables are tender but still vibrant.

Step 5: Finish with Chickpeas and Seasonings

Add the remaining chickpeas to the curry and stir well. Then, mix in the soy sauce, lime juice, and brown sugar, adjusting sweetness and acidity to your preference. Let the curry simmer for an additional 3 to 5 minutes to meld all flavors. Taste and season with salt and freshly ground black pepper as needed.

Step 6: Garnish and Serve

Sprinkle the reserved sautéed chickpeas and chopped cilantro over the curry. Serve hot with rice or your favorite grain. For a fragrant and perfect pairing, try it alongside Jeera Rice Cumin Rice or for a seafood option, check out the Thai Red Curry Shrimp With Rice.

If You’re Out Of…

• Chickpeas: Use white beans or cannellini beans for a similar texture.
• Coconut oil: Substitute with olive oil or vegetable oil.
• Thai yellow curry paste: Mix turmeric, coriander, cumin, and curry powder if unavailable.
• Cilantro: Use fresh basil for a different, but complementary flavor.
• Vegetable broth: Water works fine in a pinch but may affect depth of flavor.

Steer Clear of These

• Using canned coconut milk with additives or low fat, which can alter texture and flavor.
• Overcooking the vegetables; aim for tender-crisp to maintain freshness and color.
• Skimping on fresh lime juice, as it brightens the entire dish.
• Adding too much curry paste at once – add gradually and taste as you go.

Make Ahead Like a Pro

This curry actually tastes better the next day, as the flavors intensify. Prepare it completely, then cool and store in an airtight container in the fridge for up to 4 days. When reheating, warm gently on the stove, adding a splash of broth or water if it’s too thick. You can also freeze the curry for up to 3 months; thaw overnight in the fridge before reheating.

Quick Q&A

Can I make this curry spicier?

Absolutely! Increase the Thai yellow curry paste or add a pinch of cayenne pepper or chopped fresh chili peppers to the sautéed aromatics. Remember to add gradually and taste as you go.

Is it okay to use lite coconut milk?

Yes, lite coconut milk works but the curry will be less creamy and rich in flavor. For the best texture and taste, full-fat coconut milk is recommended.

What can I serve with this curry?

This curry pairs wonderfully with steamed jasmine rice or Jeera Rice Cumin Rice. Naan bread or flatbreads are also great for scooping up the curry sauce.

Can I add other vegetables?

Definitely! Feel free to add snap peas, zucchini, baby corn, or spinach in the last few minutes of cooking. Just be mindful of cooking times for different veggies.

Next Up in Your Queue

• Thai Red Curry Shrimp With Rice – a vibrant seafood curry with rich flavors
• Jeera Rice Cumin Rice – fragrant cumin-spiced rice perfect for curry nights
• Thai Green Curry Chicken – a classic that offers a fresh, spicy twist
• Mango Sticky Rice – a sweet, creamy dessert to finish your meal

Ready to Cook?

This Thai Yellow Curry With Chickpeas is a fantastic recipe to bring bold, bright flavors into your kitchen with ease. The balance of spices, creamy coconut milk, fresh veggies, and satisfying chickpeas makes it a wholesome meal that everyone will love. Whether you’re cooking for family, friends, or just yourself, this curry is sure to become a staple in your rotation. Gather your ingredients, prep your veggies, and get ready to savor every spoonful of this flavorful, comforting dish!

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