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Chickpea Green Curry (oil-free)

Chickpea Green Curry

Makes about 6 cups
Author: Molly Patrick

Ingredients

Green Curry Sauce

  • cups full fat coconut milk (400 ml / 1 can / best tasting with full fat, but can use light)
  • ½ cup water (120 ml)
  • ¼ cup yellow onion, chopped (30 g)
  • ¼ cup cilantro, left whole (use stems and leaves) (10 g)
  • ¼ cup Thai basil, left whole (6 g / can sub regular basil)
  • 3 tablespoons jalapeno, chopped, stems discarded (25 g / remove seeds if you don't like spicy)
  • 2 tablespoons fresh ginger root, peeled and coarsely chopped (about 15 g / can sub ½ teaspoon ginger powder)
  • 1 teaspoon fresh turmeric root, peeled and chopped (can sub ¼ teaspoon turmeric powder)
  • 2 tablespoons coconut aminos
  • 1 tablespoon garlic, minced
  • 2 teaspoons lime zest (zest before juicing)
  • ½ teaspoon salt

Everything Else

  • cups red onion, sliced (195 g)
  • cups cooked garbanzo beans, drained and rinsed (225 g / these can be homemade or canned)
  • 2 cups fresh green beans, ends trimmed, cut into thirds (190 g / can sub snap peas or broccoli florets)
  • cups red bell pepper, chopped into about 1" chunks (225 g / can sub any color bell pepper)
  • 2 cups green cabbage, chopped (130 g / can sub zucchini)
  • 2 cups kale, chopped (50 g / can sub any leafy green)
  • 1 tablespoon cold water
  • 1 teaspoon arrowroot flour (AKA arrowroot powder or starch)
  • 2 tablespoons Thai basil (10 g / can sub regular basil)
  • 1 teaspoon lime juice

Suggested for Serving (Optional but yummy)

  • brown rice, cooked
  • raw cashews, chopped
  • green onion, thinly sliced (discard root ends)
  • jalapeno, finely diced
  • lime, cut into wedges
  • brown sesame seeds, toasted

Instructions

  • Place all of the Green Curry Sauce ingredients into your blender and blend until completely smooth. Set aside for now.
  • Heat a large pot over medium heat for about 2 minutes. Add the sliced onion and saute for about 5 minutes, stirring often and adding a small splash of water if they begin to stick.
  • Add the Green Curry Sauce, chickpeas, and green beans to the pot and stir. Bring to a simmer, then cover the pot with a lid and gently simmer for 5 minutes, stirring occasionally.
  • Add the bell pepper, cabbage, and kale to the pot and cook with the lid on for an additional 10 minutes, or until the green beans are crisp tender or as soft as you like them.
  • While your Curry is simmering, place the water and arrowroot flour in a small bowl and whisk until well combined.
  • When the Curry is done simmering, add the water / arrowroot mixture and stir for 1 minute. Remove from heat and stir in the basil and lime juice. We suggest serving over rice topped with chopped cashews, green onion, jalapeno, and sesame seeds. Squeeze some fresh lime juice over the top and dig in!

Notes

Here's a brown rice recipe if you need one.