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Vegan Thai Green Curry with Chickpeas

plus Zucchini, Cabbage, Rice & Lime

Vegan Thai Green Curry with Chickpeas

Creamy Thai-inspired green curry with chickpeas, zucchini, cabbage, rice, and a bright squeeze of lime for a fragrant, satisfying vegan dinner.

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Ingredients

For 2 servings

  • 1 unit Chickpeas
  • 1 unit Coconut Milk
  • 1 teaspoon Garlic Powder
  • 1 thumb Ginger
  • 2 tablespoon Green Curry Paste
  • ¾ cup Jasmine Rice
  • 1 unit Lime
  • 1 unit Mushroom Stock Concentrate
  • 4 ounce Red Cabbage and Carrot Mix
  • 2 unit Scallions
  • 1 unit Veggie Stock Concentrate
  • 1 unit Zucchini

Additional Ingredients

  • 1 teaspoon Cooking Oil
  • Pepper
  • Salt
  • ¼ teaspoon Sugar
Vegan Thai Green Curry with Chickpeas
Chinese
PDF
DifficultyEasy
Prep Time5m
Total Time20m
Calories820
Protein18g
Carbs119g
Fat25g
Tags:
VeganFiber SmartQuickEasy Prep

Swaps and substitutions

For a nut-free version, replace the green curry paste with a nut-free one or make sure your chosen paste is free from tree nuts. If you avoid coconut, use another creamy unsweetened plant milk, and choose gluten-free stock concentrates if needed.

What to serve with it

Serve with extra lime wedges and a crisp cucumber salad to brighten the curry’s rich, coconutty flavour. A side of herby, chilled edamame or steamed greens works well if you want more freshness and texture.

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