Thai Coconut Chickpea Curry
This is the curry I make when I want something with a little more richness than my tomato-based version. Coconut milk and red curry paste build a sauce that gets better the longer the chickpeas sit in it.
Coconut milk gives this curry a richness that's different from the tomato-based chickpea curry I also make, leaning more into Thai flavors than Indian ones. Chickpeas hold their shape well even after simmering, so the texture doesn't fall apart.
Vegetables and spinach add color and nutrients without diluting the coconut milk's richness, which is part of why this curry tastes just as good on day four as it does fresh. Rice is essential here to soak up all that sauce.
Exact ingredient amounts and simmer time are on the recipe card, built for a full ten-portion batch. Let the curry cool before portioning it into containers, then refrigerate what you'll eat within four days and freeze the rest. This curry holds up well over a full week in the fridge, which makes it a good one to batch in a larger amount.
Nutrition note: This is general food information, not individualized medical or nutrition advice.
Thai Coconut Chickpea Curry
YIELD
10 portions
ESTIMATED NUTRITION
535 calories • 19g protein • 84g carbs • 13g fat per portion
What I really like about this recipe is that it turns familiar flavors into a dependable lunch that still tastes bright after a few days in the refrigerator.
Ingredients
• 7 1/2 cans chickpeas
• 2 1/2 can light coconut milk
• 2 1/2 cup vegetable broth
• 2 1/2 bell pepper
• 2 1/2 onion
• 5 tbsp red curry paste
• 7 1/2 cups cooked rice
• 5 cups spinach
Directions
1. Sauté onion and pepper.
2. Add curry paste, coconut milk and broth.
3. Add chickpeas and simmer 15 minutes.
4. Stir in spinach and serve with rice.
5. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers. Add avocado or other delicate fresh toppings just before eating.
Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat hot meals until steaming and 165°F internally. Nutrition is estimated per portion.
