This Thai-inspired vegan-friendly Coconut Chickpea Curry is a flavourful, comforting dish made with chickpeas, beans, and fresh spinach in a rich, creamy coconut curry. Perfect for a quick and nourishing lunch or dinner!

Ingredients

  • 3 tbsp avocado oil  
  • 4 tbsp red thai curry paste  
  • 4-5 cloves garlic, minced  
  • 1 tsp ginger, minced  
  • 1 can coconut milk  
  • 2 cups vegetable broth  
  • 1 tbsp soy sauce  
  • 1 can chickpeas, drained/rinsed 
  • 1 can cannellini beans, drained/rinsed  
  • 1 can diced tomatoes  
  • 1 tbsp honey or brown sugar  
  • Juice of 1 lime  
  • 1 tsp fish sauce  
  • 3 large handfuls of spinach

Instructions

Sauté the Aromatics: in a pot over medium heat, add the avocado oil, minced garlic, ginger, and red Thai curry paste. Stir and sauté for 3 minutes until fragrant.

Add Liquids and Beans: pour in the coconut milk, vegetable broth, and soy sauce. Then add the chickpeas, cannellini beans, diced tomatoes, and honey or brown sugar. Stir to combine.
(Tip: To make the vegetable broth, dissolve 1 vegetable bouillon cube in 2 cups of boiled water for a lighter broth.)

Simmer the Curry: cover the pot with a lid and bring to a boil over medium heat, about 6-8 minutes. Once boiling, reduce the heat to a simmer and add the spinach, stirring to wilt.

Serve: ladle the curry into bowls and garnish with a wedge of lime, a drizzle of chili oil, and fresh dill or cilantro if desired.