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!
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.