Thai-Inspired Coconut Curry Chickpea Stew
A fragrant and hearty stew featuring chickpeas simmered in creamy coconut milk with Thai curry paste and fresh vegetables. This thai-inspired curry (vegan, gluten free) ready in about 40 minutes pairs coconut oil, medium yellow onion, diced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 2 cans (15 oz each) canned chickpeas, drained and rinsed
- 1 tbsp coconut oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp red Thai curry paste
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 large red bell pepper, sliced
- 3 cups baby spinach
- 1 tbsp lime juice
- 1/4 cup fresh cilantro, chopped
- 1 tsp salt
- to serve, about 4 cups cooked jasmine rice
Instructions
- Step 1: Heat 1 tbsp coconut oil in a large pot over medium heat until shimmering.
- Step 2: Add 1 diced medium yellow onion and sauté for 4-5 minutes until translucent.
- Step 3: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
- Step 4: Add 2 tbsp red Thai curry paste and cook for 2 minutes, stirring constantly to release the aromas.
- Step 5: Pour in 1 can (14 oz) coconut milk and 1 cup vegetable broth, stirring to combine.
- Step 6: Add 2 cans (15 oz each) drained and rinsed chickpeas and 1 large sliced red bell pepper. Bring to a simmer and cook for 10 minutes until vegetables are tender.
- Step 7: Stir in 3 cups baby spinach and cook for 2 minutes until wilted.
- Step 8: Remove from heat and stir in 1 tbsp lime juice, 1/4 cup chopped fresh cilantro, and 1 tsp salt to taste.
- Step 9: Serve the curry stew hot over about 1 cup cooked jasmine rice per serving.
Frequently asked questions
How long does Thai-Inspired Coconut Curry Chickpea Stew take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Thai-Inspired Coconut Curry Chickpea Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut oil from drying out.
Can I substitute ingredients in Thai-Inspired Coconut Curry Chickpea Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Thai-Inspired Coconut Curry Chickpea Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Thai-Inspired Coconut Curry Chickpea Stew vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
