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–+ servings

Easy Saucy Coconut and Chickpea Curry Recipe

This easy saucy coconut and chickpea curry is a rich and flavorful dish perfect for a quick weeknight meal. Packed with chickpeas, creamy coconut milk, and vibrant spices, this recipe is easily customizable with seasonal vegetables, making it an ideal addition to your collection of easy food recipes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Asian
Servings 4

Equipment

  • Large saucepan
  • Cooking utensils for stirring

Ingredients
  

  • 8 ounces vermicelli noodles
  • 4 tablespoons extra-virgin olive oil
  • 2 14-ounce cans chickpeas drained and rinsed
  • 1 tablespoon yellow curry powder
  • 1 medium sweet onion diced
  • Kosher salt and freshly ground pepper to taste
  • 2 garlic cloves minced or grated
  • 1 1-inch piece of fresh ginger peeled and grated
  • ¼ cup Thai red curry paste
  • 2 14-ounce cans full-fat unsweetened coconut milk
  • 2 teaspoons honey
  • 1 medium head of broccoli broken into florets
  • Zest and juice of 1 lime
  • ¼ cup fresh cilantro roughly chopped
  • ¼ cup fresh basil leaves roughly chopped
  • 2 ounces crumbled goat cheese optional
  • 1 jalapeño pepper seeded and sliced, for serving
  • 2 green onions sliced, for serving

Instructions
 

  • Prepare the noodles: Cook the vermicelli noodles according to the instructions on the package. Once done, drain them and set them aside for later use.

Start the curry base:

  • Heat a large saucepan over medium-high heat. Add 2 tablespoons of olive oil, then toss in the chickpeas, curry powder, diced onion, and a pinch of salt and pepper.
  • Stir frequently, cooking until the chickpeas develop a crispy texture and the onions soften, about 5 minutes.

Add aromatics:

  • Pour in the remaining 2 tablespoons of olive oil. Stir in the minced garlic and grated ginger, letting them cook for about 3 minutes until their aroma intensifies.
  • Mix in the red curry paste, cooking for about a minute to blend the flavors.

Incorporate liquids and vegetables:

  • Add the coconut milk, honey, broccoli florets, and 1 cup of water to the pan. Stir everything together thoroughly.
  • Bring the mixture to a gentle boil, then lower the heat and simmer for approximately 10 minutes. The sauce should thicken slightly as it cooks.
  • Add finishing touches: Remove the saucepan from the heat and stir in the lime zest and juice. Fold in the fresh cilantro and basil leaves to brighten the flavor of the curry.

Serve the dish:

  • Divide the cooked noodles evenly into four serving bowls. Ladle the curry generously over the noodles.
  • Garnish each bowl with crumbled goat cheese (if using), sliced jalapeños, and green onions for added flavor and texture.
  • Store leftovers properly: Transfer any leftover curry to an airtight container and refrigerate for up to three days. When reheating, add a small amount of water to loosen the sauce, as it may thicken during storage.

Notes

  • Substitute vegetables based on the season (e.g., asparagus, green peas in spring; zucchini, sweet corn in summer).
  • To make this curry vegan, omit the goat cheese and replace honey with maple syrup or sugar.
  • Adjust spice level by adding or reducing the amount of jalapeño or red curry paste.
Keyword coconut curry with vegetables, creamy chickpea curry, Easy curry recipe, Easy Food Recipes, quick coconut chickpea curry, simple noodle curry, vegetarian curry ideas
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