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Homemade Thai Yellow Curry With Chickpeas recipe photo
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Thai Yellow Curry With Chickpeas

This Thai Yellow Curry With Chickpeas is vibrant, creamy, and packed with plant-based goodness. Perfect for a cozy weeknight dinner full of bold flavors and wholesome ingredients.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Thai
Keyword: Comfort Food, Easy, Gluten-Free, Plant-based, Quick, Vegan
Servings: 4 servings

Ingredients

  • 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)
  • 1.5 cups broccoli florets
  • 15 ounces coconut milk (full fat recommended; lite optional)
  • 0.25 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)
  • 0.25 to 0.5 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

Instructions

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.

Equipment

  • Large skillet or wide sauté pan
  • Cutting board and sharp knife
  • Measuring Spoons and Cups
  • Wooden spoon or heatproof spatula
  • Grater
  • Can opener
  • Serving bowls

Notes

  • This curry tastes even better the next day as the flavors intensify.
  • Adjust the heat by varying the amount of Thai yellow curry paste or adding fresh chili.
  • Use full-fat coconut milk for the creamiest, richest curry texture.
  • Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
  • Feel free to add other vegetables like snap peas, zucchini, or spinach near the end of cooking.