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A white pan filled with curry chickpeas topped with fresh cilantro and a drizzle of coconut milk. A white hand is dipping a piece of bread into the chickpeas. Beside the pan are two slices of bread.
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One Pan Thai-Inspired Curry Chickpeas (easy dinner!)

Your new go-to 15-minute dinner. Packed with flavor, made in one pan, and so delicious!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 454kcal
Author Danielle Brown
Cost $7

Equipment

Ingredients

  • ½ yellow onion finely diced
  • 1 tablespoon olive oil
  • 2 cans chickpeas drained and rinsed
  • ¼ cup thai red curry paste
  • 3 tablespoon tomato paste
  • 1 can full fat coconut milk
  • ¼ cup vegetable broth
  • Salt and pepper to taste

Garnishes

  • Fresh cilantro or parsley
  • Drizzle of extra canned coconut cream
  • Fresh squeezed lime

Instructions

  • In a pan, sauté onion in olive oil on medium heat until translucent.
  • Then, add coconut milk, thai red curry paste, tomato paste, veggie broth and salt and pepper.
  • Then whisk well until combined.
  • Next, add in the chickpeas and stir. Simmer for 7 minutes then garnish and serve.
  • Serve with crusty bread, pita, or rice.

Notes

  • Serve with crusty bread, pita, or rice.
  • Keep the heat on medium-low when simmering the dish at the end to ensure it doesn’t burn or overcook. You just want all of the flavors to deepen.
  • Drizzle with more coconut milk or yogurt.

Nutrition

Calories: 454kcal | Carbohydrates: 41g | Protein: 14g | Fat: 28g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 175mg | Potassium: 710mg | Fiber: 11g | Sugar: 9g | Vitamin A: 2577IU | Vitamin C: 7mg | Calcium: 106mg | Iron: 7mg
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