My hearty Green Curry Chickpeas are quick and easy to make, while only requiring a few main ingredients. Store-bought green curry sauce is packed with flavor and the coconut milk and cashew butter create a velvety sauce. Serve over rice and add extra veggies, if you like. This one pot vegan dinner comes together in just about 15 minutes, so you’ll definitely want to add this one to your weekly meal plan.
I am back today with another quick and easy dinner recipe that only requires a handful of ingredients. My Green Curry Chickpeas are full of flavor and packed with protein and fiber. This vegetarian dinner is a favorite around here, especially when I’m short on time and haven’t been to the store in a while. It comes together quickly and can be served over rice for a filling meal. Throw in some steamed veggies and a side of naan bread, if you like.
Why You’ll Love This Easy Chickpea Dish
- Only a few ingredients – With grocery prices a little high these days, I’ve been trying to come up with meals that only require a handful of ingredients. This curry recipe only calls for four main ingredients, including: chickpeas, green curry paste, cashew butter and coconut milk. The rest are optional, but you may already have them on hand.
- Quick and easy to make – This green curry recipe comes together in just about 15 minutes. It is made all in one pan and you basically just need to heat up all the ingredients, let cook for a few minutes and you’re done.
- Recipe can easily be customized – This vegan recipe can be customized based on what you like. For example, you can use tofu instead of chickpeas, add extra veggies or up the spice by adding in your favorite chili paste.
Green Curry Recipe Tips
- I like to serve this green curry over rice with a garnish of fresh herbs, chopped cashews and fresh lime juice. Rice helps bulk up this easy dinner recipe, making it hearty and filling.
- This recipe is not spicy, but you are welcome to add some extra spice to yours if you wish. I would suggest adding some red pepper flakes, chili paste or green chilis.
- I used cashew butter because it makes the sauce extra creamy and is mild in flavor, but you can easily substitute the cashew butter for peanut butter, tahini or even sun butter.
- This recipe is simple on purpose, and the green curry paste does add lots of flavor, but if you want even extra flavor, here are a few things I would recommend:
- Use two jars of green curry paste instead of one.
- Sauté diced onion with minced garlic and ginger before adding in the green curry paste.
- Add 1-2 teaspoons of tamari, or soy sauce, at the same time you stir in the fresh lime juice.
Recipe Ingredients
- Green Curry Paste – I used a 4 oz jar of store-bought green curry paste for this recipe. You should be able to find it in the Asian section at most big grocery stores. You can use any brand you like for this recipe. Homemade can also be used, if you prefer.
- Coconut Milk – I used one 14 oz can of unsweetened coconut milk for this curry. Coconut milk is non-dairy and it adds a creamy texture and great taste. If not making vegan, you can substitute in heavy cream.
- Cashew Butter – I like to use cashew butter for this recipe because it makes the sauce thick and creamy, while also adding in a mild nutty flavor. Any kind of nut butter can be used though.
- Chickpeas – Chickpeas are my choice of protein for this recipe because all you have to do is open up a few cans and add them right in. Chickpeas are quick, easy and convenient. You can use any kind of protein for this green curry though. Tofu would be a great alternative.
- Green Onion – Any kind of fresh herbs can be used in this green curry. I just used green onion because it adds a nice flavor and bite. Cilantro would also be a great addition.
- Lime Juice – You can use lime, or lemon, juice in this recipe. It freshens everything up and adds so much flavor.
- Spirulina Powder – This ingredient is totally optional, but I wanted to add a little extra green to this recipe since the sauce was a very pale color, so I added just a small pinch of spirulina into the sauce before adding in the chickpeas.
How To Make Quick and Easy Green Curry Chickpeas
- Heat a large skillet over medium heat. Add 2 teaspoons olive oil and all of the green curry paste. Mix well and let the curry paste cook for about 1 minute in the oil, stirring frequently. This will allow the flavors to develop.
- Next, add the coconut milk and cashew butter. Stir everything together well, until you have a smooth sauce with no lumps. Add in the chickpeas, mix together and let cook for about 5 minutes, until sauce is simmering and has thickened up, stirring occasionally.
- Serve green curry chickpeas over rice with some fresh green onion, cilantro, lime juice and chopped cashews. Add a side of cooked veggies, if you like, and enjoy.
Recipe Frequently Asked Questions
- This recipe is already gluten free and vegan.
- How should these green curry chickpeas be enjoyed? I like to serve over rice and you can also add some extra cooked veggies if you like.
- Is this curry recipe spicy? No, it isn’t spicy at all. You can add extra spice if you like though. I would recommend green chili, red pepper flakes or chili paste.
- Is this recipe freezer friendly? Yes, this is a great freezer recipe. You can either freeze all together or in individual portions. Use a freezer friendly container and freeze for up to 3 months.
- How long do leftovers last? If stored in an air-tight container, leftovers should last about 4-5 days. Re-heat in the microwave, or on the stovetop.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
Looking For More Easy Chickpea Recipes?
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Quick and Easy Green Curry Chickpeas
- Total Time: 25 minutes
- Yield: 4 1x
- Diet: Dairy-Free, Gluten-Free, Vegan
Description
My hearty Green Curry Chickpeas are quick and easy to make, while only requiring a few main ingredients. Store-bought green curry sauce is packed with flavor and the coconut milk and cashew butter create a velvety sauce. Serve over rice and add extra veggies, if you like. This one pot vegan dinner comes together in just about 15 minutes, so you’ll definitely want to add this one to your weekly meal plan.
Ingredients
Scale
- 2 teaspoons neutral flavored oil
- 1 (4 oz) jar green curry paste (I used the Thai Kitchen brand)
- 1/3 cup cashew butter
- 1 (13.66 oz) can unsweetened coconut milk, full fat or lite
- 3 (15 oz) cans chickpeas, drained and rinsed
- 1/2 cup thinly sliced green onion, plus more for garnish
- 2-3 tablespoons fresh lime or lemon juice
- Salt and black pepper, to taste
- Optional: chili paste or chili crunch for extra heat
Instructions
- Heat a large skillet over medium heat. Add 2 teaspoons olive oil and all of the green curry paste. Mix well and let the curry paste cook for about 1 minute in the oil, stirring frequently. This will allow the flavors to develop a little more.
- Next, add the coconut milk and cashew butter. Stir everything together well, until you have a smooth sauce with no lumps. Add in the chickpeas, mix together and let cook for about 5 minutes, until sauce is simmering and has thickened up, stirring occasionally.
- Turn the heat off and stir in the sliced green onion and lime juice. Give it a taste and season with salt and pepper, as needed. I used about 3/4 teaspoon salt and 1/2 teaspoon black pepper. You can also use a teaspoon or two of tamari to add a salty flavor.
- Serve green curry chickpeas over rice with some fresh green onion, cilantro, lime juice and chopped cashews. Add a side of cooked veggies and naan bread, if you like, and enjoy.
Notes
- This sauce isn’t a very bright shade of green, so if you want to add a little extra green to your sauce, add in a pinch of spirulina powder and stir it into the sauce just before adding the chickpeas.
- This recipe is simple on purpose, and the green curry paste does add lots of flavor, but if you want even extra flavor, here are a few things I would recommend:
- Use two jars of green curry paste instead of one.
- Sauté diced onion with minced garlic and ginger before adding in the green curry paste.
- Add 1-2 teaspoons of tamari, or soy sauce, at the same time you stir in the fresh lime juice.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: 30 Minute, Dinner
- Method: Sautéing
- Cuisine: Asian Inspired
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