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20 Minute Chickpea Vegetable Green Curry

A quick and tasty vegetarian curry that's both sweet and savoury.  Enjoy with sticky rice!

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 2 heaping tsp green curry paste
  • 1 clove garlic, minced or crushed
  • 1/2 banana, finely chopped
  • 1 sweet bell pepper, sliced
  • 1 cup chickpeas, canned or frozen
  • 1 1/2 cup mushrooms, quartered
  • 1 cup sugar snap peas
  • 1 can light coconut milk
  • large handful sweet basil
  • 1 tbsp avocado oil
  • lime wedges, to serve


  1. Heat oil in a large frying pan on medium-high heat.  Add mushrooms to pan and fry, stirring frequently for 3 minutes, or until beginning to brown.  Add the garlic and curry paste to the pan and fry one minute.  

  2. Add the coconut milk and banana to the pan and simmer for 3 minutes.  Add the snap peas, bell pepper and chickpeas to the pan and cook for 2 more minutes.  Remove from heat and stir in the basil.  Serve with sticky rice and lime wedges to serves.