Thai Yellow Curry With Chickpeas

When it comes to comfort food, nothing quite beats a warm bowl of Thai Yellow Curry With Chickpeas. I remember the first time I made it; the kitchen filled with incredible aromas that instantly transported me to the vibrant streets of Thailand. It was a rainy evening, and I craved something hearty yet nourishing. This dish not only satisfied that craving but also became a staple in my household. It’s simply a delightful blend of spices and fresh ingredients, all coming together to create a beautiful harmony of flavors.

As I stirred the coconut milk into the simmering pot, I could feel the anticipation building. The chickpeas added a lovely texture while soaking up all those delicious spices. Whether you’re having a quiet dinner or entertaining friends, Thai Yellow Curry With Chickpeas is perfect for any occasion. It’s a dish that invites everyone to gather around the table, share stories, and enjoy every bite together. The way the flavors meld is nothing short of magic, and trust me, once you try it, you’ll want to make it over and over again.

What to Buy for Thai Yellow Curry With Chickpeas

Great dishes start with great ingredients, and this Thai Yellow Curry With Chickpeas is no exception. Each ingredient plays a crucial role in building depth and flavor. The combination of fresh veggies, spices, and creamy coconut milk creates a symphony of tastes that are both comforting and invigorating.

• 15-ounce can chickpeas: A wonderful source of plant-based protein and fiber, adding heartiness to the curry.
• 1 tablespoon olive oil: Used for sautéing, it helps to enhance the flavors of the vegetables.
• 1 teaspoon paprika: Offers a mild smokiness to the dish, complementing the other spices.
• ½ teaspoon salt: Essential for seasoning, balances the overall flavors.
• ½ teaspoon freshly ground black pepper: Adds a subtle kick, enhancing the dish’s flavor profile.
• 2 tablespoons coconut oil: Provides rich creaminess and enhances the curry’s tropical vibe.
• 1 small to medium sweet Vidalia onion: Adds sweetness and depth when sautéed.
• 3 garlic cloves: Essential for building a robust flavor base.
• 1 tablespoon freshly grated ginger root: Imparts warmth and brightness to the curry.
• 2 to 3 teaspoons ground turmeric: Not only gives a beautiful color but is known for its anti-inflammatory properties.
• 2 teaspoons ground coriander: Adds a citrusy note, enhancing the curry’s complexity.
• 2 to 4 tablespoons Thai yellow curry paste: The star of the dish, providing the signature flavor and spice level.
• 1 medium carrot: Adds a touch of sweetness and color.
• 1 medium red bell pepper: Not only enhances the visual appeal but also contributes crunch and sweetness.
• 1 ½ cups broccoli florets: Provides texture and nutrients, balancing the dish beautifully.
• 15 ounces coconut milk: Brings creaminess and a subtle sweetness that rounds out the flavors.
• ½ cup vegetable broth: Helps to achieve the desired sauce consistency.
• 1 tablespoon soy sauce: A touch of umami that deepens the flavor profile.
• 1 to 2 tablespoons lime juice: Brightens the dish and enhances all the flavors.
• ¼ to ⅓ cup fresh cilantro: For garnishing, adds freshness and color.
• 1 to 4 tablespoons light brown sugar: Optional, but it balances the spices nicely.
• ½ teaspoon salt, to taste: Adjust according to preference.
• ½ teaspoon freshly ground black pepper, to taste: To enhance flavor to your liking.

How to Assemble Thai Yellow Curry With Chickpeas

Let’s dive into making this delicious Thai Yellow Curry With Chickpeas! The steps are straightforward, and before you know it, you’ll have a pot full of fragrant goodness simmering away. Follow along as we bring the flavors together.

1. Preheat your oven to 400°F if you decide to make crispy roasted chickpeas. Drain and rinse half the chickpeas. Spread them out on a baking sheet and pat dry with a paper towel to remove excess moisture. Drizzle with olive oil, sprinkle with paprika, salt, and black pepper. Toss to coat, then roast for 12 to 15 minutes until crispy and golden brown.
2. While the chickpeas are roasting, heat the coconut oil in a large skillet over medium-high heat. Add the finely diced onion and sauté for about 5 minutes, or until it begins to soften and become translucent. Don’t forget to stir occasionally to avoid burning.
3. Next, add the minced garlic, turmeric, ginger, and coriander to the skillet. Cook for about 1 minute, stirring constantly, until the mixture becomes fragrant. The aroma will be incredible!
4. Now it’s time to add the Thai yellow curry paste. Stir it into the mixture and toast for 1 to 2 minutes, allowing the flavors to awaken. You’ll notice the color deepening, which is a good sign!
5. Incorporate the sliced carrot, diced bell pepper, and broccoli florets. Stir everything together, ensuring the veggies are well coated in the curry paste.
6. Pour in the coconut milk and vegetable broth. Stir to combine, then add half of the roasted chickpeas from the oven. Bring the mixture to a gentle boil, then reduce to a simmer.
7. Let the curry simmer uncovered for about 10 minutes, stirring occasionally. During this time, the vegetables should become tender, and the sauce will thicken slightly. Pay attention to the consistency; if it’s too thick for your liking, feel free to add a bit more broth.
8. Once the curry is cooked, taste it and adjust the seasoning. Add lime juice for brightness, more cilantro for freshness, and if you like it sweeter, sprinkle in some brown sugar.
9. Finally, serve the curry in bowls, topped with the remaining crispy roasted chickpeas and a sprinkle of fresh cilantro. Enjoy this comforting dish warm!

Variations to Try

There are countless ways to enjoy Thai Yellow Curry With Chickpeas. Here are some variations to consider for your next cooking adventure!

• Protein Addition: Feel free to add some tofu or tempeh for extra protein if you’re looking to enhance the dish further.
• Spice Level: If you like more heat, you can always add red pepper flakes or a dash of hot sauce to your curry.
• Vegetable Swap: Substitute any vegetables based on what you have on hand. Zucchini, snap peas, or even spinach work well!
• Low-Carb Option: Serve the curry over cauliflower rice for a low-carb alternative, perfect for those watching their carb intake.
• Flavor Infusion: Enhance the flavor with a splash of coconut aminos instead of soy sauce for a gluten-free version.
• Garnish Variations: Experiment with garnishing using fresh basil or mint for a different flavor profile.
• Meal Prep: Make a big batch and portion it out for easy lunches throughout the week. This curry keeps beautifully in the fridge!

What Goes Well With This Thai Yellow Curry With Chickpeas

• Steamed Rice: Serving it over fluffy jasmine or basmati rice is a must. The rice absorbs all that delicious curry sauce.
• Quinoa: For a protein boost, try serving the curry over quinoa. It adds a nice nutty flavor.
• Naan Bread: Pairing with warm naan is a great way to scoop up the curry and makes every bite enjoyable.
• Salad: A light cucumber salad can complement the richness of the curry beautifully.
• Occasions: This dish is perfect for cozy dinners, casual gatherings, or meal prep for the week.
• Seasonal Serving: Enjoy it year-round, but it’s especially comforting during colder months.
• Leftover Storage: You can keep leftover curry in an airtight container in the fridge for up to five days. Just reheat before serving!

FAQ

Conclusion

In conclusion, Thai Yellow Curry With Chickpeas is a vibrant and satisfying dish that masterfully balances flavors and textures. With its creamy base and hearty ingredients, it’s a meal that’s sure to impress. I encourage you to give this recipe a try; you won’t be disappointed. It’s the perfect way to bring a taste of Thailand into your home, and once you do, it might just become a new favorite!

Thai Yellow Curry With Chickpeas

The ultimate comfort food, Thai Yellow Curry With Chickpeas is a creamy, flavorful dish that’s perfect for a cozy night in. Packed with nutritious ingredients and vibrant spices, this easy weeknight dinner will have you coming back for seconds. Make it tonight for a warm, satisfying meal!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dinner

Cuisine Thai

Servings 4 servings

Calories 350 kcal

Equipment

• Large Skillet
• sheet pan

Ingredients

  

• 15 ounce chickpeas drained and rinsed; divided
• 1 tablespoon olive oil may be substituted with vegetable oil
• 1 teaspoon paprika may be substituted with smoked paprika
• ½ teaspoon salt to taste
• ½ teaspoon black pepper freshly ground, to taste
• 2 tablespoons coconut oil may be substituted with olive oil
• 1 small to medium Vidalia onion finely diced; may substitute with yellow or white onion
• 3 cloves garlic finely minced
• 1 tablespoon ginger root freshly grated, or to taste (or 1 1/2 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 into bite-sized pieces
• 1.5 cups broccoli florets
• 15 ounces coconut milk one standard can, full fat recommended
• ½ cup vegetable broth may be substituted with water
• 1 tablespoon soy sauce reduced sodium preferred
• 1 to 2 tablespoons lime juice optional but recommended
• ¼ to ⅓ cup fresh cilantro finely chopped for garnishing; optional
• 1 to 4 tablespoons light brown sugar packed, optional and to taste
• ½ teaspoon salt to taste
• ½ teaspoon black pepper freshly ground, to taste

Instructions

 

• Preheat your oven to 400°F if you decide to make crispy roasted chickpeas. Drain and rinse half the chickpeas. Spread them out on a baking sheet and pat dry with a paper towel to remove excess moisture. Drizzle with olive oil, sprinkle with paprika, salt, and black pepper. Toss to coat, then roast for 12 to 15 minutes until crispy and golden brown.
• While the chickpeas are roasting, heat the coconut oil in a large skillet over medium-high heat. Add the finely diced onion and sauté for about 5 minutes, or until it begins to soften and become translucent. Don’t forget to stir occasionally to avoid burning.
• Next, add the minced garlic, turmeric, ginger, and coriander to the skillet. Cook for about 1 minute, stirring constantly, until the mixture becomes fragrant. The aroma will be incredible!
• Now it's time to add the Thai yellow curry paste. Stir it into the mixture and toast for 1 to 2 minutes, allowing the flavors to awaken. You’ll notice the color deepening, which is a good sign!
• Incorporate the sliced carrot, diced bell pepper, and broccoli florets. Stir everything together, ensuring the veggies are well coated in the curry paste.
• Pour in the coconut milk and vegetable broth. Stir to combine, then add half of the roasted chickpeas from the oven. Bring the mixture to a gentle boil, then reduce to a simmer.
• Let the curry simmer uncovered for about 10 minutes, stirring occasionally. During this time, the vegetables should become tender, and the sauce will thicken slightly. Pay attention to the consistency; if it’s too thick for your liking, feel free to add a bit more broth.
• Once the curry is cooked, taste it and adjust the seasoning. Add lime juice for brightness, more cilantro for freshness, and if you like it sweeter, sprinkle in some brown sugar.
• Finally, serve the curry in bowls, topped with the remaining crispy roasted chickpeas and a sprinkle of fresh cilantro. Enjoy this comforting dish warm!

Notes

• Curry Paste: With Mekhala Yellow Curry Paste, half of a 3.5-ounce jar was plenty to sense a fair amount of heat. We love heat and this curry paste packs a punch. It’s not spicy if you use a teaspoon but if you use half the jar like I did, the heat creeps up on you.
• Storage: Curry will keep airtight in the fridge for up to 5 days or in the freezer for up to 3-4 months. Roasted chickpeas can be stored airtight at room temp for 1-2 days. Store them separately from the curry for them to retain some crispiness. However, they’re best enjoyed freshly roasted. Reheat leftover curry in the microwave for about 30 seconds, or as desired.

Keyword Chickpea Curry, easy Thai curry, Thai yellow curry recipe, vegetarian curry

Previous PostChocolate Banana Ice Cream Pie

Next Post Basil Fried Rice

Meet Maya Carlson

I believe that every dish tells a story through its colors and textures. I apply my artistic eye to everything we make. I love being hands-on with every recipe, helping to plate a savory stew just as beautifully as a dessert. I enjoy the challenge of making every single genre of food look as good as it tastes. If we are cooking, I am right there in the mix, styling and seasoning until it’s perfect.