Green Chickpea Curry with Couscous

Name: Kari Buncis Hijau dengan Couscous
Total time: 30 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 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 15 -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; 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)); Baked or pan-fried crispy tofu ((see notes)); Bean sprouts or shredded Brussels sprouts; Lime juice; Fresh basil or cilantro ((chopped/torn))

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

⏱️ 30 min 🔪 Prep: 10 min 🔥 Cook: 20 min 📊 Medium 👁️ 22 views

👨‍🍳 Start Cooking

Foto: Minimalist Baker — Minimalist Baker

Ingredients

4 servings

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 15 -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
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))
Baked or pan-fried crispy tofu ((see notes))
Bean sprouts or shredded Brussels sprouts
Lime juice
Fresh basil or cilantro ((chopped/torn))

Steps

Heat a pot, large saucepan or deep skillet over medium heat. Once hot, add coconut oil, garlic, ginger, carrot and onion.
Cook, stirring frequently, for 3-4 minutes or until the onion is translucent. Add curry paste and stir to coat. Cook for 1 minute.
Add chickpeas and stir to coat once more. Cook for 3-4 minutes.
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.
Once simmering, add couscous, stir and reduce heat to low. Cover and simmer for 15 minutes.
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!
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.
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.