Go Back

One Pot Vegan Thai Chickpea Curry


  • 1 medium to large clove garlic, minced
  • pinch of sea salt
  • 1 large lime zest from ½ of the lime and all the juice you can get
  • 1 14oz can of coconut milk
  • 1/4 cup almond butter or peanut butter
  • 1 tsp tamari or soy sauce
  • 1 1/2 tbsp ginger, peeled and roughly chopped
  • 2 tsp red curry paste in a pinch, substitute same amount in curry powder
  • 2 14oz cans chickpeas, rinsed and drained
  • 2 cups your favorite fresh or frozen vegetable,in bite-size pieces eg, carrots, broccoli, red pepper, cauliflower,combinations work great too
  • 2 green onions whole onions chopped, saving some of the green at the top for garnish
  • 2-3 tbsp chopped fresh cilantro
  • crushed red pepper flakes to taste optional
  • 2 cups your favorite kind and cooked according to directions. we used Jasmine rice
  • Saved some of the tops of the green onions mentioned above
  • A few lime wedges, for serving
  • Serrano chili peppers, finely diced for garnish optional
  • Chopped avocado yummy, and optional


  • Preheat oven to 400 degrees.
  • In a blender or using a deep large glass measuring cup and an immersion blender, combine the garlic, pinch of sea salt, lime juice and zest, coconut milk, almond butter, tamari, ginger, and curry paste or curry powder. Blend well and pour the sauce into a covered bakeware or a 12x8 baking pan.
  • Add to the pan the chickpeas, your favorite vegetable cut into bite-size pieces, cilantro, and green onions. Toss the chickpea and vegetable mixture in sauce. Add crushed red pepper flakes if desired.
  • Cover the bakeware with the lid bake for 40 minutes. Stirring once after 25 minutes.
    If using a baking pan, cover with parchment paper or foil and follow the same baking time. Watch that the sauce doesn’t dry out. If it looks like the sauce is getting dry, add a splash of vegetable stock.
  • Serve immediately with garnishes and rice.
Copied Print