Premium: Irresistible Thai Red Vegetable Curry with Chickpeas

Boy, do I heart curries! Out of the countless vegan Thai and Indian curries I’ve had, there’s wasn’t one that I didn’t thoroughly enjoy.

I’ve developed several recipes that are curry-flavored, but surprisingly this is my first curry recipe that includes a mouth-watering sauce like most traditional curries.

Yes, I’ve made them before, but didn’t write a recipe until yesterday. I made it for our monthly plant-based potluck at Plantz St. and it was a hit! Honestly, I wish I had made two or three batches of it, so I could enjoy leftovers today. Live and learn.

This Thai Red Vegetable Curry is irresistible with a creamy coconut-based, rich red curry flavor and a bit of zing from fresh lime juice. I used a red curry paste from Thai Kitchen in this dish, but any vegan store-bought or homemade red curry paste will work.

It’s safe to say that all red curry pastes in the store will have more or less salt added. With the amount used in the recipe, it’s not very much at all. However, if you want a 100% salt-free dish, then you can make your own. Click here for a simple recipe from the Wanderlust kitchen—just make sure to leave out the small amount of salt called for.

My favorite part of this Thai curry is the color!! The mix of vibrant veggies make it as beautiful as it is delicious. It just makes me fall in love with the plant-based diet all over again!

Recipe by Katie Mae

Makes 4–6 servings | Ready in 20 minutes | Stores 1 week in fridge


    2 cups low-sodium vegetable broth or water
    3 garlic cloves
    1-inch of ginger
    3 Medjool dates, pitted (optional)
    ¼ cup lime juice (2 limes, juiced)
    2 tablespoons rice vinegar
    1 tablespoon red curry paste
    1 teaspoon ground turmeric
    6 oz onion, diced (1 medium)
    4 oz carrot, diced (2 medium)
    8 oz broccoli florets (2 small heads)
    3 oz green beans, chopped (heaping ½ cup)
    4 oz chopped bell pepper (1 medium)
    14 oz canned coconut milk (full-fat or light)
    1½ cups cooked chickpeas (14 oz can, drained and rinsed)
    3 oz raw spinach (3 cups)


  1. In a blender, combine the broth, garlic, ginger, dates, lime juice, vinegar, red curry paste, and turmeric. Blend to a creamy red curry sauce.
  2. Add onion and carrots to a large sauté pan over medium-high heat. Cover and sauté for a few minutes, until the onion is translucent.
  3. Add the broccoli, green beans, red curry sauce, and coconut milk. Stir well. Bring to a boil, then reduce the heat to low-medium, and simmer for 5 minutes. Stir occasionally.
  4. Turn the heat to low and stir in the bell pepper, chickpeas, and spinach. Simmer for 5 more minutes. Serve warm and garnish with the fresh cilantro.


Feel free to substitute the vegetables based on what’s in season or what you have in the fridge.

If you want to make this dish without coconut milk, no problem. You could use nondairy milk that has less fat, like soy or almond milk, or you can just use more vegetable broth or water instead. If you want to still have the coconut flavor without the saturated fat, then I recommend adding a few drops of coconut extract. It works fabulously!

If you want more oil-free and plant-powered curry recipes, check out these:

Fresh, Light & Creamy Curry-Dijon Quinoa Salad

Creamy Curry Potato Stew

Pumpkin Curry With Chickpeas And Kale

Cilantro Tempeh Curry

Creamy Curry Split Pea Soup with Mango

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