Vegan Thai Green Curry with Chickpeas
plus Zucchini, Cabbage, Rice & Lime
- Tree Nuts
If that craving for a creamy, flavorful curry just can’t wait, you’re in luck: This vegan version comes together in just 20 minutes. Chickpeas, zucchini, cabbage, and carrots simmer in a spicy green coconut curry infused with zippy ginger and lime juice. Once the veggies are tender and the sauce is thickened, it’s time to spoon everything over fluffy jasmine rice and sprinkle with scallion greens and a squeeze of fresh lime juice. Talk about a game-changing plant-based dinner idea!
Ingredients
1 unit
Veggie Stock Concentrate
1 unit
Chickpeas
1 unit
Zucchini
4 ounce
Red Cabbage and Carrot Mix
1 unit
Mushroom Stock Concentrate
1 unit
Coconut Milk
(Contains: Tree Nuts)
1 unit
Lime
2 unit
Scallions
¾ cup
Jasmine Rice
1 teaspoon
Garlic Powder
0.07 thumb
Ginger
2 tablespoon
Green Curry Paste
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
¼ teaspoon (tsp)
Sugar
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate ginger until you have 1⁄2 tsp (1 tsp for 4 servings).Trim and slice zucchini crosswise into 1⁄2-inch-thick rounds. Drain and rinse chickpeas. Quarter lime.
• In a small pot, combine rice, 11⁄4 cups water (21⁄4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook, covered, until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
• While rice cooks, heat a drizzle of oil in a large pan over medium-high heat. Add scallion whites and minced ginger; cook, stirring, until fragrant, 30-45 seconds. • Add zucchini, cabbage and carrot mix, chickpeas, veggie stock concentrate, mushroom stock concentrate, garlic powder, 1⁄4 tsp sugar (1⁄2 tsp for 4 servings), and a big pinch of salt and pepper. Cook, stirring, until cabbage is slightly wilted, 3-5 minutes. • Add coconut milk and 1⁄4 cup water (1/3 cup for 4); cook, stirring, until slightly thickened, 2-3 minutes more. Remove from heat and stir in curry paste.
• Fluff rice with a fork. • Divide rice between bowls; top with curry. Garnish with scallion greens and a squeeze of lime juice. Serve with remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Some found it deliciously flavorful, while others felt it needed more curry paste and spice for a bolder taste.
- Ease of prep: Quick and easy to make, with many appreciating the 20-minute prep time for a tasty weeknight meal.
- Suggestions: Consider adding extra curry paste, spices, or chili for more flavor. Roasting chickpeas and zucchini separately could improve texture.
- Portions: A few wanted more veggies relative to rice; others found it filling with generous servings.
- Texture: Some felt the dish became mushy; adding nuts or tofu for crunch could provide balance.
Reviews from our home cooks
This recipe needs some tweaking. The zucchini don't get cooked quite enough even when cut into half moons. The amount of chickpeas should probably be halved. And overall, it's just not flavorful enough.
Amazing good. I was so surprised. I don't like chickpeas but this is my favorite dish. The flavors blends so well
We really enjoyed this meal with the flavors, but the sauce did not thicken and the instructions say you only need to give it a few minutes. Even after more than twice the amount of time our sauce really didn't thicken in the expected way. I'm finding the curry dishes to lack clarification on how long or how to thicken the sauces.
I no longer have to pay for take-out! The flavors are exactly like those of the nearby Thai restaurant. It made a large serving!
One of your best dishes! Nothing wrong with it at all. Maybe switch rice for Quinoa or Farro in an alternate version.
Many vegetarian recipes are using a lot of zucchini. Should try to vary the vegetables used in recipes- broccoli cauliflower peas etc. Also should try to use brown rice instead of white rices.
I am not a huge fan of curry, but this one is just right. Not overpowering curry, but tasty. Just right
We added an extra zucchini to make it more substantial, but it was very good.
Flavor is great portion is good filling. Didn't use lime.
Great meal, but the rice came out mushy. Perhaps a high altitude note in the directions would help those of us in the mountains. I am trying to relearn how to make a good rice above sea level.
