Creamy Coconut & Chickpea Vegetable Curry

Name: Creamy Coconut & Chickpea Vegetable Curry
Total time: 30 min
Yield: 4 people
Ingredients: 1 tbsp Ghee; 3 tbsp Yellow Curry Paste; 13.5 oz Canned Coconut Milk; 1 cup Vegetable Broth (made from powder); 15 oz Canned Chickpeas; 1 medium Onion; 3 cloves Garlic; 1 tbsp Ginger; 2 medium Carrots; 2 cups Cauliflower; 2 cups Broccoli; 1 medium Zucchini; 1 medium Red Bell Peppers; 2 cups Spinach; 1 tbsp Lemon

Vegetarian • Vegan • Gluten-Free • Dairy-FreeOne-PotLunch • DinnerThai

Easy

30min

380kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A rich and fragrant yellow curry packed with a rainbow of vegetables and chickpeas, finished with fresh spinach.

If you are looking for the perfect way to transform a drawer full of random vegetables into a cohesive, restaurant-quality meal, this Creamy Coconut & Chickpea Vegetable Curry is the answer. By utilizing your Yellow Curry Paste and pantry staple Coconut Milk, you create a luxurious, golden broth that ties everything together. The beauty of this recipe lies in its versatility; it accommodates almost any vegetable you have on hand. We are prioritizing your highly perishable Spinach, Broccoli, and Cauliflower, simmering them until tender-crisp to retain their nutrients and color. The addition of canned Chickpeas provides a hearty plant-based protein, making this a complete and satisfying main course lunch. Finished with a splash of acidity from Lemon and the freshness of Cilantro (or your frozen coriander), this dish balances sweet, savory, and spicy notes perfectly. It is a warm, comforting bowl that feels indulgent but is packed with fiber and vitamins.

Ingredients

1 tbsp Ghee
3 tbsp Yellow Curry Paste
400 ml Canned Coconut Milk
240 ml Vegetable Broth (made from powder)
400 g Canned Chickpeas
1 medium Onion
3 cloves Garlic
1 tbsp Ginger
2 medium Carrots
200 g Cauliflower
200 g Broccoli
1 medium Zucchini
1 medium Red Bell Peppers
60 g Spinach
1 tbsp Lemon

Instructions

1
Prepare your vegetables: Dice the onion, mince the garlic and ginger. Slice the carrots and zucchini into rounds. Cut the cauliflower and broccoli into bite-sized florets. Dice the red bell pepper.
2
Heat the ghee in a large pot over medium heat. Add the onion and sauté for 3-4 minutes until softened. Add the garlic and ginger, cooking for another minute until fragrant.
3
Stir in the yellow curry paste and cook for 1-2 minutes, stirring constantly, to release the flavors.
4
Pour in the coconut milk and vegetable broth. Bring to a gentle simmer.
5
Add the harder vegetables first: carrots and cauliflower. Simmer for 5-7 minutes.
6
Add the softer vegetables and protein: broccoli, zucchini, red bell peppers, and drained canned chickpeas. Simmer for another 5-7 minutes until all vegetables are tender but not mushy.
7
Turn off the heat and stir in the spinach (it will wilt instantly in the residual heat).
8
Stir in the lemon juice. Taste and adjust salt if needed (the curry paste may be salty enough).
9
Serve hot, optionally over brown rice or freekeh.