Recipe Contributed By My Whole Food Life

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Green Curry with Chickpeas

Prep Time 5 minutes
Cook Time 15 minutes


  • 1 can coconut milk, unsweetened
  • 2 - 3 cloves garlic, minced
  • 2 tbsp Thai green curry paste
  • 1 tsp onion powder
  • 2 cups chickpeas, cooked
  • 1 can chickpeas, rinsed and drained (if you're not using cooked chickpeas)
  • 1 bell pepper, red; cut in thin strips
  • 1 cup snow peas
  • 1 jalapeno pepper, diced
  • salt, sea; to taste
  • 1/4 cup green onions, chopped (for garnish)


  • In a large saucepan, add the coconut milk and turn on low heat.
  • Add the garlic, curry paste, onion powder and stir until well mixed.
  • Add the pepper, jalapeno, snow peas and chickpeas and cover.
  • Cook about 8-11 minutes, stirring occasionally, until the peppers begin to soften. Once the peppers soften, remove from heat.
  • Salt to taste, top with chopped green onion for garnish, and serve over rice. This should last at least 3-4 days in the fridge.