It’s hard to find a recipe that’s so fast and simple to make yet tastes this good, but I can assure you this one is a winner for when trying to think of a vegan plant-based lunch or dinner.

It’s a little different to anything I’ve ever been served before, but that’s why friends and family also always love it, as it’s a new discovery.

It’s got good healthy fats, plus vitamins and minerals from the coconut milk. It’s also got nutrients from the herbs and protein combined with fiber from the chickpeas. This dish is nutritious and delicious!

Most times that I have cooked this for loved ones, I’ve been asked what the recipe is, which is the biggest thumbs up you can ask for.

You know when you have those meals that you’re borderline ‘addicted’ to, where you have to make them once a week or bi-weekly. Well this is one for me.

In fact, my friend Kate knows of my love and frequency of cooking this one. It’s become a running joke between friends how often I make it. Recently Kate sent me a link to a song called ‘Coconut’ by Harry Nilsson. It’s pure brilliance. EVERYONE needs to hear this song in their lifetime.

One of the lyrics is ‘you put the lime in the coconut.’ Here it is, just because it’s such a great song you might want to play it as you make it!

Substitutions

The most obvious one is that you can swap out the rice noodles for the rice of your choice. That probably even makes it a little more ‘traditional’ Thai food. I have to admit I just love rice noodles and I love how light they are, so that’s why the recipe has them.

Instead of the chili pepper for added spice, you can always use Sriracha hot sauce or something similar if you like it hot hot.

The recipe includes corn and spring onions. They both compliment the dish perfectly, but I also like to add in peas. I’ve even added boiled sweet potato before and mixed it in and it tasted the bomb!

PLANT-BASED FOOD MADE SIMPLE

Eating plant-based doesn’t have to be complicated. This Complete Plant-Based Diet Foods List makes grocery shopping quick, easy and delicious.

Nutrition Info

I love this recipe because for the most part, it’s entirely whole foods plant-based. Aside from the rice noodles, everything is in its natural form.

Let’s start with the lime.

Lime juice is incredibly alkalinizing for the body.

Have you ever wondered why some start their day with hot lemon? It’s for the same reasons I love lime.

Just some of the several health benefits include keeping the immune system strong, preventing and fighting diseases, aiding the absorption of other minerals such as iron, reducing inflammation and strengthening blood vessels.

Aside from those magical health benefits, the recipe is also rich in fiber, good fats and best of all, protein!

It’s also super nutritious in B vitamins, vitamin C and magnesium.

According to Healthline, magnesium plays several important roles in the health of your body and brain. It improves energy levels, fights depression and lowers blood pressure. This is just to name a few of the health benefits.

Vitamin C reduces the risk of chronic diseases and boosts antioxidant levels and immunity.

Vitamin B6 is significant to protein, fat and carbohydrate metabolism, as well as the creation of red blood cells.

This is just some of the know benefits of eating these kinds of foods. There is simply too many to detail all.

But the take home is that, it’s pretty darn good for you as far as food goes! If you would like to read more on plant-based nutrition benefits then check out The 8 Best Health Perks Of A Vegan Plant-Based Diet.

Method

So quick, so easy.

Nothing tricky I need to go over here, so I won’t write pointers for the sake of it.

Top Tip

Super important. Don’t let the coconut milk reach boiling point. If it starts boiling away, it could thin it out and make a watery texture.

If it gets to boiling point, it also sometimes separates and goes ‘bitty.’

(Gasp!)

No one likes BITTY coconut milk.

I’m just careful to keep it on a low-ish heat, just below boiling point.

Creamy Vegan Thai Chickpea Lime Curry

Serves: 2
Cuisine: Thai

Prep time: 0 mins
Cooking time: 20 mins

Ingredients

1 x 540ml tin garbanzo beans (chickpeas), drained and rinsed

3 x fresh limes, juiced

1 x 400ml tin of coconut milk light

20g x fresh cilantro, stalks removed

4 x salad (spring) onions, cut into shreds of 2.5cm long, including the green parts

1 x half cup of corn niblets

125g dried vermicelli rice noodles

1 x green or red chilli, deseeded and finely chopped (*optional for spice)

Directions

Boil a small saucepan of water and once reaches the boil, add the vermicelli noodles, once cooked (usually around 3-4 minutes), take off heat and rinse noodles with water and put to one side
Use the same or a larger pan for the curry. Place the garbanzo beans in the saucepan and squeeze the juice out of the limes over the beans until covered. Place on a low heat to warm up the pan
Add the tin of coconut milk and 1/2 cup of water to the pan, keeping on a low heat. Stir in all together until coconut milk is smooth
Next chop up the cilantro and put most of it in the pan (keep a little for decoration later), also add in the salad onions and sweetcorn niblets. Continue to keep on a low heat and stirring regularly. Add the chilli at this point for added spice factor
Continue cooking on a low heat for around five-ten minutes until heated through (garbanzo beans will be soft) soft
Either tip in the rice noodles and stir all in together until all heated through OR just add rice noodles to the bowl, whichever you prefer
Serve up into bowls and add the remaining cilantro for decoration
Served and tastes best when still hot. Enjoy!

If you loved this recipe and would like more ideas for Asian food, then check out our AWESOME Asian Vegan Salad, or alternatively we have other vegan lunch and dinner recipes such as The BEST Vegan Lentil Bolognese or SUPER CREAMY Vegan Garlic Pasta Alfredo.

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