Coconut Chickpea Green Curry is a scrumptious and simple mixture of sauteed zucchini, onions, chickpeas and kale steeped in a simple coconut-based green curry broth seasoned with turmeric and mint and piled high on a steamy bed of quinoa. It’s delicious and easy, making it a perfect weekday dinner or meal prep recipe. Plus it’s loaded with veggies and plant-based, vegan, and vegetarian friendly.
We love this recipe for its delicious simplicity.
- Coconut milk and green curry paste give this broth a current of flavor.
- Zucchini, chickpeas, and kale load this dish up with crunchy veggie goodness.
- Quinoa lends a nice dose of complete plant-based protein and healthy carbs.
- A pinch of mint and turmeric give an extra, unique touch to this curry.
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How to Make Coconut Chickpea Green Curry
Step 1: Make the Quinoa
Start by prepping the quinoa. Rinse the quinoa using a fine mesh sieve. Transfer it to the pressure cooker and combine with 1½ cups of water. Pressure cook on high for 1 minute. It will take a few minutes to pressurize, but once it’s under pressure, it will take just 1 minute to finish cooking.
Release the vent valve on the pressure cooker once the timer goes off and fluff with a fork, once fully depressurized. Transfer the quinoa to a bowl. Set aside until it’s time to serve the curry.
Step 2: Make the Curry
Dice the onion, zucchini, and garlic. Heat 1 tablespoon of olive oil over medium heat in a large stock pot or Dutch oven. Add the onion, zucchini, chickpeas and garlic. Cook for 3 to 4 minutes, or until onions are translucent.
Stir in coconut milk, vegetable broth, green curry paste, ginger paste, turmeric and salt and pepper. Reduce to low heat and simmer for 10 minutes. Add the chopped kale and cook another 1 to 2 minutes, or until the kale wilts slightly.
Divide cooked quinoa and curry among bowls. Top with fresh mint, if desired. Enjoy!
Check out these other delicious soup recipes:
- Spicy Sausage and Chickpea Soup
- Fall Minestrone Soup
- Sweet Potato and Peanut Stew
- Chickpea Minestrone Soup
Coconut Chickpea Green Curry
Ingredients
- 1 c quinoa, rinsed
- 1½ c water
- 1 Tbsp extra virgin olive oil
- ½ yellow onion, diced
- 2 zucchini, peeled and finely diced
- 2 garlic cloves, minced
- 1 13.5 oz can chickpeas, drained
- 1 can coconut milk, full fat or light
- ½ c low sodium vegetable broth
- 2 Tbsp green curry paste
- 1 tsp ginger paste
- ¼ tsp ground turmeric
- salt and pepper
- 4 c kale, chopped
- 2 Tbsp fresh mint, diced
Instructions
- Rinse quinoa using a fine mesh sieve. Transfer to the pressure cooker and combine with 1½ cups of water. Pressure cook on high for 1 minute. Depressurize and transfer to a bowl. Set aside until it's time to serve the curry.
- Dice the onion, zucchini, and garlic. Heat 1 tablespoon of olive oil over medium heat in a large stock pot or Dutch oven. Add onion, zucchini, chickpeas and garlic. Cook for 3 to 4 minutes, until onions are translucent.
- Stir in coconut milk, vegetable broth, green curry paste, ginger paste, turmeric and salt and pepper. Reduce to low heat and simmer for 10 minutes. Add chopped kale and cook another 1 to 2 minutes, until the kale wilts.
- Divide cooked quinoa and curry among bowls. Top with fresh mint, if desired. Enjoy.
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