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4.9 from 129 votes

Green Chickpea Curry with Couscous

Simple, 30-minute Green Chickpea Curry with Israeli couscous! So quick, flavorful, and healthy — the perfect satisfying, weeknight vegan meal.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 439 kcal
Course: Main Course
Cuisine: Thai , Vegan

Ingredients

CURRY
  • 2 Tbsp coconut oil
  • 1/4 medium yellow onion (diced // 1/4 onion yields ~1/2 cup)
  • 4 cloves garlic (minced)
  • 2 Tbsp minced or grated fresh ginger (or galangal // skin removed)
  • 1/2 cup finely diced carrots
  • 1 ounce can chickpeas (thoroughly rinsed and drained)
  • 3 1/2 Tbsp green curry paste (I used Thai Kitchen brand)
  • 2 1/2 cups light coconut milk (1 1/4 14-ounce cans yield ~2 1/2 cups)
  • 1 cup vegetable stock (if low sodium, add more salt)
  • 3-4 Tbsp coconut sugar (or sub maple syrup)
  • 1 tsp lime zest (or a small handful of makrut lime leaf)
  • 3/4 cup dry Israeli couscous* (see notes for substitutions)
  • sea salt (to taste)
TOPPINGS (optional)
  • Baked or pan-fried crispy tofu (see notes)
  • Bean sprouts or shredded Brussels sprouts
  • lime juice
  • Fresh basil or cilantro (chopped/torn)

Instructions

    Cup of Yum
  1. Heat a pot, large saucepan or deep skillet over medium heat. Once hot, add coconut oil, garlic, ginger, carrot and onion.
  2. Cook, stirring frequently, for 3-4 minutes or until the onion is translucent. Add curry paste and stir to coat. Cook for 1 minute.
  3. Add chickpeas and stir to coat once more. Cook for 3-4 minutes.
  4. Add coconut milk, vegetable broth, coconut sugar (or maple syrup), lime zest (or leaf), and stir to combine. Bring mixture to a heavy simmer over medium-high heat.
  5. Once simmering, add couscous, stir and reduce heat to low. Cover and simmer for 15 minutes.
  6. Taste and adjust seasonings as needed, adding fresh lime juice for tang, maple syrup or coconut sugar for added sweetness, and salt for depth of flavor. I added a bit more of each as you really want the flavor to be big, bold and punch through in each bite. Don’t be shy!
  7. Then turn off heat and let rest for at least 10 minutes before serving. This will allow the flavor to permeate the chickpeas and couscous even more.
  8. Serve with fresh lime juice, fresh herbs, sriracha, and just a sprinkle more coconut sugar (trust me! the flavor payoff is big). You can also serve with pan-seared tofu (instructions below) and/or bean sprouts or shredded Brussels sprouts.

Notes

  • *If you don’t have / don’t want to use couscous, you can double up on chickpeas, or omit it and serve this over coconut rice or quinoa instead.*Pan seared tofu (amount as original recipe is written // adjust if altering batch size): 1 cup extra firm tofu, pressed dry then cubed. Toss with 1 Tbsp cornstarch and 1/4 tsp each salt and pepper. Toss to coat. Then pan fry in a cast iron (or metal) skillet over medium heat in 1 Tbsp coconut oil. Cook for 4-5 minutes on each side, or until light golden brown.*Recipe inspired by the Green Tofu Curry at Public.*Nutrition information is a rough estimate calculated with 1/4 tsp sea salt and  without optional ingredients.

Nutrition Information

Serving 1serving Calories 439 (22%) Carbohydrates 65.1g (22%) Protein 9.7g (19%) Fat 16.2g (25%) Saturated Fat 11.3g (57%) Polyunsaturated Fat 0.76g Monounsaturated Fat 0.97g Trans Fat 0g Cholesterol 0mg (0%) Sodium 815mg (34%) Potassium 216mg (6%) Fiber 7.4g (30%) Sugar 18.7g (37%) Vitamin A 3274IU (65%) Vitamin C 4.15mg (5%) Calcium 46.2mg (5%) Iron 0.89mg (5%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 439

% Daily Value*

Serving 1serving
Calories 439 22%
Carbohydrates 65.1g 22%
Protein 9.7g 19%
Fat 16.2g 25%
Saturated Fat 11.3g 57%
Polyunsaturated Fat 0.76g 4%
Monounsaturated Fat 0.97g 5%
Trans Fat 0g 0%
Cholesterol 0mg 0%
Sodium 815mg 34%
Potassium 216mg 5%
Fiber 7.4g 30%
Sugar 18.7g 37%
Vitamin A 3274IU 65%
Vitamin C 4.15mg 5%
Calcium 46.2mg 5%
Iron 0.89mg 5%

* Percent Daily Values are based on a 2,000 calorie diet.