Vegan Thai coconut curry with chickpeas

Vegan Thai coconut curry with chickpeas: creamy, spicy and easy for every day – with coconut milk, broccoli, courgette, pepper, ginger and basmati rice.

At a glance

• Serves 3
• Prep time: 10 min
• Cooking time: 18 min
• Total time: 28 min
• Calories: 410 kcal per serving
• Protein: 14 g
• Fat: 24 g
• Carbs: 38 g

Ingredients

• 400 ml coconut milk
• 1 tin of chickpeas
• 2 tbsp Thai curry paste (vegan, without added sugar or seed oils)
• 150 g broccoli
• 1 courgette
• 200 g basmati rice
• 1 tbsp coconut oil
• 1 tbsp lime juice
• 20 g fresh ginger
• 2 cloves of garlic
• 1 pepper
• 1 handful of coriander
• 2 tbsp soy sauce

Method

You’ll need: wok · saucepan · chopping board · knife · wooden spoon · ladle

1. Cook the basmati rice according to the packet instructions so it's ready at the same time as the curry.
2. Cut the pepper and courgette into strips and divide the broccoli into small florets. Finely chop the ginger and garlic.
3. Heat the coconut oil in a wok or pan and briefly sweat the ginger and garlic. Stir in the Thai curry paste and toast it briefly until fragrant.
4. Pour in the coconut milk and stir until smooth. Add the chickpeas, broccoli, courgette and pepper and simmer gently until the veg is tender-crisp.
5. Season the curry to taste with soy sauce and lime juice. Give it one more quick stir if needed and take it off the heat.
6. Serve the Thai coconut curry on the basmati rice with fresh coriander.

Good to know

A curry like this is just what tired evenings need. It's quick to make, warming and often tastes even more rounded the next day.

Swaps

Chickpeas → edamame (also provide plant protein; contain soya). Basmati rice → brown rice (also provides fibre). Soy sauce → tamari (gluten-free alternative if needed). Coconut milk → cashew butter with water (creamy; contains tree nuts).

Allergens

Contains soya and gluten (soy sauce); depending on the curry paste, it may contain other allergens and quite a bit of heat. For children, season more mildly; in pregnancy, use pasteurised coconut milk and a curry paste that isn't too hot.

Dairy-free recipes