Thai Coconut Chickpea Curry with Crispy Chickpeas

Jump to Recipe

This vibrant Thai coconut chickpea curry is bold, fragrant and utterly delicious. It's also packed with nutrition and comes together in just 30 minutes for the perfect fuss-free weeknight dinner.

Try my vegan butter bean curry or Thai yellow curry next!

Thai coconut chickpea curry can be easily defined as comfort in a bowl. Like most Thai curries, it's quite watery, so you can easily treat it like a curry soup.

No matter how you look at it, I love the bold flavours of this dish and the texture you get from the roasted chickpeas.

The thing that sets it apart from most chickpea curries is what goes on top. Some of the chickpeas simmer into the sauce and turn soft and creamy, and the rest get roasted until they crackle.

You end up with two textures in the same bowl, which is more interesting than it sounds. If you like chickpeas in a Thai curry, my Thai mango curry with chickpeas is worth a look too.

The curry tastes fantastic on its own, served over a bed of jasmine rice or quinoa or with naan that can soak up all those delicious flavours.

Why you'll love this Thai coconut chickpea curry

Two textures in one bowl: creamy chickpeas in the sauce, crispy ones on top.
Thirty minutes, mostly hands-off. The chickpeas roast while the curry simmers.
You decide how thick it goes. Loose and brothy over rice, or reduced down to something closer to a stew.

Ingredients and substitutions

Chickpeas - I use canned chickpeas for extra convenience - I always keep some cans in the pantry for those moments I feel like making a curry or simply roast some for a snack.

You'll need three cans in total: two go into the curry, and one gets roasted for the topping.

If you have time, you can cook the chickpeas from scratch for this curry, but you'll need to soak them overnight.

Garam masala - Garam masala is a blend of warm spices that includes cumin, coriander, black pepper, cardamom, cinnamon, cloves, and nutmeg.

If you don't want your chickpeas to be flavoured, you can skip it and only use olive oil to roast them.

Red onion - I like to use red onion in this curry, but you can also use yellow or brown onion instead.

Garlic and ginger - Fresh garlic and ginger are always best in terms of flavour, but if you're in a hurry, you can also use frozen or jarred versions.

Thai dish with roasted chickpeas on the side

Thai red curry paste - Shop-bought Thai red curry paste is the perfect flavour base for quick and easy curries such as this.

The paste is made with a variety of spices, including cumin, coriander, fennel seeds and turmeric, among others.

Check the label, because many brands contain fish sauce or shrimp paste and aren't vegan.

Coconut milk - Full-fat coconut milk is perfect for this curry because it makes it super creamy.

Full-fat coconut milk is a good source of healthy fats, has a thick consistency and is rich in flavor.

Light coconut milk is lower in calories and fat content but won't make the sauce as creamy.

Baby spinach - You can substitute the spinach with kale if you like.

Pro tip

Tip your chickpeas onto a clean tea towel after rinsing and roll them around until they're properly dry to avoid them going soggy when roasting.

How do you make this Thai coconut chickpea curry?

Start by making the roasted chickpeas.

Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper and set it aside.
Place one can of chickpeas (rinsed and well-drained) into a bowl and toss them with the olive oil, salt and garam masala.
Transfer the chickpeas to the baking tray and bake for 20-25 minutes, stirring halfway, until they're crisp all the way through.

Meanwhile, make the curry.

Heat the coconut oil in a large pan or Dutch oven and add the red onion. Cook for 2-3 minutes until the onion is soft, stirring occasionally.
Add the garlic and ginger and continue to cook for another minute until fragrant.
Add the Thai red curry paste and chickpeas and fry gently for 2-3 minutes. If you want the curry to be on the thicker side, mash some of the chickpeas with a potato masher.
Stir in the vegetable stock and coconut milk and simmer for 15 minutes (or until the curry has thickened to your liking).
Add the spinach and continue to cook for another 2-3 minutes until it wilts. Stir in the lime juice and top with the roasted chickpeas, reserving some to garnish individual bowls.

Substitutions and variations

Add vegetables - To make the curry even more filling, add some hearty vegetables such as cauliflower or sweet potato. Add them right after the onion and stir-fry for a couple of minutes before adding the garlic and ginger.
Peanut butter - Stir in a generous tablespoon with the coconut milk for something richer and nuttier. If that sounds nice, my vegan Panang curry is built around exactly that idea.
Cauliflower rice - A reader added a bag of riced cauliflower during the simmer and reported excellent results, which is a good shout if you're keeping things lighter.

Extra recipe tips

Serve this Thai coconut with jasmine or basmati rice, topped with fresh coriander and extra lime wedges.
I like to serve it with this quick and easy Instant Pot basmati rice, which you can cook while you make the curry. Or try it with this creamy coconut rice.
This Thai coconut curry with chickpeas will keep well in the fridge for up to 5 days in an airtight container.
If you're after the same comfort with warm Indian-style spices instead of Thai curry paste, my spiced chickpea stew with coconut milk is the one to make.

FAQ

Is this Thai chickpea curry spicy?

That depends entirely on your curry paste, which is why it's worth tasting as you go. Some brands are gentle, and some will take the roof off. Start with less than the recipe calls for, taste once the coconut milk is in, and add more if you want it.

Can I make a chickpea curry with coconut milk and no tomatoes?

That's exactly what this is. The coconut milk gives the sauce its body and the lime provides the acidity, so you don't need tomatoes at all. The result is mellower and rounder than a tomato-based curry, and a good option if tomatoes don't agree with you.

Do I have to roast the chickpeas?

No, but I'd encourage you to. The curry is perfectly good without them and you can just tip all the chickpeas straight into the sauce. The crispy ones are what make it feel like more than a weeknight curry, though, and they take almost no work while the sauce simmers.

Is Thai red curry paste vegan?

Often, but not always. A good number of brands include fish sauce or shrimp paste, so read the label rather than assuming. Vegan-friendly options are easy enough to find in most supermarkets.

Can I use light coconut milk?

You can, but the sauce will be noticeably thinner and more prone to splitting. If light is what you have, simmer a little longer to reduce it and be gentle with the heat.

More curry recipes you'll love

If you liked this Thai coconut chickpea curry, you might also like some of my other easy vegan curry recipes:

Don't miss out on any new recipes! Follow Vegan Cocotte on Instagram, Facebook and Pinterest.

Yield: 4