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  • Writer's pictureBrittany Aldridge

Vegan Thai Green Curry with Crispy Chickpeas

This mouthwatering Thai green curry is packed full of flavour, super nutritious and suitable for vegans too! No store bought curry paste needed - this delicious curry uses fresh lemongrass, ginger, garlic, coriander and lime - and only takes 30 minutes to make!

Serves 5 people


  • 1 bunch cilantro

  • 2 5cm pieces of ginger

  • 4 garlic cloves

  • 1 brown onion

  • 2 green chillies

  • 2 limes

  • 1 lemongrass root, crushed and rough outer layer removed

  • 3 tablespoons of coconut oil or extra virgin olive oil

  • 1 tablespoon of sesame oil

  • 1 tablespoon of palm sugar or honey

  • 1 teaspoon of cayenne pepper

  • 1 teaspoon of ground turmeric

  • 3 teaspoons of salt, or to taste

  • 1/2 a head of white cabbage, roughly chopped

  • 1 medium broccoli, chopped into florets

  • 2 cups of water

  • 1 400g can chickpeas, drained

  • 2 400g cans of coconut milk

  • optional: rice noodles or rice to serve


  • Start by making the curry paste; take 3/4 of the bunch of coriander and coarsely chop (stems and leaves). Next peel and roughly chop the ginger, garlic and onion. Finely slice the chillies. Add all ingredients to a food processor or blender and add the juice of one lime as well as the tablespoon of palm sugar or honey. Blend on high for about 40 seconds or until a mostly smooth paste forms. Set aside.

  • Heat the oils (sesame and olive or coconut) in saucepan or shallow dutch oven over medium-high. Add curry paste, and cook, stirring constantly, until it begins to stick to darken and get sticky (around 5 minutes).

  • Rinse the can of chickpeas then add them to the saucepan along with the lemongrass, chopped broccoli and cabbage. Cook for 5 minutes if high until the chickpeas become crispy, then add the turmeric, salt, and cayenne pepper. Add the 2 cups of water, coconut milk and reduce heat to medium. Bring to a simmer and cook, stirring very occasionally, for around 20 minutes or until the curry is a light green colour and has thickened slightly.

  • Taste the curry for seasoning, adjust with more salt, palm sugar and lime juice if need be. Remove and discard the lemongrass.

  • Ladle green curry into bowls and garnish with more coriander and wedges of lime. Serve alongside rice noodles or rice if you would like. Please enjoy!

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