Quick and Easy Green Curry Chickpeas

Ingredients

• 10 ml (2 teaspoons)neutral-flavoured oil
• 1 jar (113 g / 4 oz)green curry paste
• 80 ml (1/3 cup)cashew butter
• 1 can (403 ml / 13.66 oz)unsweetened coconut milk, full-fat or light
• 3 cans (425 g / 15 oz each), drained and rinsedchickpeas
• 120 ml (1/2 cup), thinly sliced, plus extra for garnishspring onion
• 30–45 ml (2–3 tablespoons)fresh lime or lemon juice
• To tastesalt and black pepper
• Optional; to tastechilli paste or chilli crisp

Instructions

1. 1

   Cook the curry paste

   Heat a large frying pan over a medium heat. Add 10 ml (2 teaspoons) olive oil and all the green curry paste. Stir well and cook for about 1 minute, stirring frequently.

2. 2

   Simmer the chickpeas

   Add the coconut milk and cashew butter, then stir until the sauce is smooth and lump-free. Add the chickpeas and stir to coat. Cook for about 5 minutes, stirring occasionally, until the sauce is simmering and has thickened.

3. 3

   Season the sauce

   Turn off the heat and stir in the sliced spring onion and lime juice. Taste and season with salt and black pepper as needed. The original recipe uses about 3/4 teaspoon salt and 1/2 teaspoon black pepper; tamari can also be added for a salty flavour.

4. 4

   Serve the curry

   Serve over rice, topped with extra spring onion, coriander, lime juice and chopped cashews. Add cooked vegetables and naan on the side if you like.

What are green curry chickpeas?

This is a quick, Asian-inspired curry built around chickpeas in a creamy green curry sauce. Green curry is associated with Thai cooking, while this version uses ready-made curry paste to keep the preparation straightforward.

Coconut milk softens the paste’s punch, and cashew butter gives the sauce a velvety body. Chickpeas make it hearty enough to serve as a main meal, especially with rice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 537 calories, 20g protein, 50g carbs, 30g fat.

The chickpeas and rice provide most of the carbohydrates, while chickpeas also contribute protein. Coconut milk, cashew butter and oil are the main sources of fat. Serve with cooked vegetables and a moderate portion of rice for a more rounded plate.

Choosing the key ingredients

Curry paste: Brands vary in heat and saltiness, so check the jar and taste the finished sauce before adding extra seasoning. The paste is fried briefly first to bring out its flavour.

Coconut and cashew: Full-fat coconut milk makes a richer sauce, while light coconut milk gives a less rich result. Stir the cashew butter in thoroughly so it blends evenly rather than forming lumps.

Chickpeas: Drain and rinse the tinned chickpeas before adding them. They only need a short simmer to warm through and take on the sauce.

Get a smooth sauce

Stir the coconut milk and cashew butter together before adding the chickpeas. If the cashew butter is thick, keep stirring until no visible lumps remain.

Once the chickpeas are in, stir from time to time as the sauce simmers. Stop when it has thickened slightly but still coats the chickpeas generously.

Finish with freshness

Spring onion and citrus go in after the heat is off, so they keep their fresh, bright character. Lime is a natural fit, but lemon works too.

Taste before adding salt and pepper, as some curry pastes are already quite salty. Add chilli paste or chilli crisp at the end if you want more heat.

Make it a meal

Rice is an easy base for catching the creamy sauce. You can also serve the curry with naan, as suggested in the recipe.

For extra colour and variety, serve cooked vegetables alongside. Keep any toppings such as coriander, extra spring onion, lime and chopped cashews separate until serving.

Plan the short cooking time

The recipe takes 25 minutes in total, with only about 5 minutes of simmering after the chickpeas go into the sauce. Have the measured ingredients ready before you start, as the first step moves quickly.

The sauce is ready when it is hot, gently simmering and a little thicker than when it went into the pan. Avoid boiling it hard; a steady simmer is enough.

Recipe notes & tips

• Have the curry paste, coconut milk and cashew butter ready before heating the pan.
• Stir the curry paste frequently during its brief time in the oil so it does not catch.
• Drain and rinse the chickpeas well to remove their canning liquid.
• Taste the sauce before adding salt, since curry paste brands can differ in saltiness.
• Add the lime or lemon juice after turning off the heat to keep its flavour bright.

Variations

• Add vegetables: Stir in cooked vegetables when the chickpeas are nearly warmed through.
• Make it hotter: Add chilli paste or chilli crisp to taste before serving.
• Use lemon: Swap the lime juice for the same amount of fresh lemon juice.
• Choose a lighter sauce: Use light coconut milk instead of full-fat.
• Add fresh herbs: Finish with coriander along with the spring onion.

Common mistakes to avoid

• Skipping the stirring: Keep the curry paste moving in the oil so it cooks evenly without catching.
• Leaving cashew butter lumpy: Stir it thoroughly into the coconut milk before adding the chickpeas.
• Boiling too hard: Keep the sauce at a gentle simmer so it thickens without scorching.
• Salting too early: Taste first, then season to account for the salt in the curry paste.
• Cooking the citrus: Stir in the lime or lemon juice after taking the pan off the heat.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat gently in a pan or microwave until piping hot, stirring occasionally; add a splash of water if the sauce has thickened too much.

Frequently asked questions