Easy Baked Thai Green Chickpea Curry
with Rice & Peanuts
- Soy
- Gluten
- Peanuts
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Peanuts
- Traces of Tree Nuts
- Milk
- Sesame
We know there's no set rules for making a Thai green curry, which is why we've cooked ours in the oven for maximum hands-off time. It's an easy-peasy vegetarian version that'll knock your socks off!
Ingredients
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1 tin
chickpeas
1
carrot
1 bunch
baby broccoli
½ tin
Thai green curry paste
(Contains: Soy; May be present: Peanuts.)
1 packet
garlic paste
1 tin
coconut cream
1 bag
baby spinach leaves
1 packet
roasted peanuts
(Contains: Peanuts; May be present: Soy, Tree Nuts, Milk, Sesame.)
1 bag
coriander
Not included in your delivery
Olive Oil
1.25 cup
water (for the rice)
½ cup
water (for the curry)
1 tsp
rice wine vinegar
1 tsp
soy sauce
(Contains: Soy, Gluten;)
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Add the water (for the rice) to a medium saucepan and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, drain and rinse the chickpeas. Thinly slice the carrot (unpeeled) into rounds. Trim and roughly chop the baby broccoli. In a baking dish, add the chickpeas, carrot, Thai green curry paste (see ingredients), garlic paste and a drizzle of olive oil. Season. Toss to coat then bake for 15 minutes.
Remove the baking dish from the oven and add the baby broccoli, coconut cream and water (for the curry). Stir to combine. Return to the oven and bake until the veggies are tender, 8-10 minutes. Add the rice wine vinegar, soy sauce and baby spinach leaves. Stir to combine and season.
Divide the rice between bowls and top with the baked Thai green chickpea curry. Sprinkle over the roasted peanuts. Tear over the coriander.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty, flavourful dish. Some found it a bit bland, suggesting extra chilli, garlic, or herbs to boost the taste.
- Ease of prep: Baking the curry was praised for its simplicity, though some preferred the traditional stovetop method for better results.
- Suggestions: Adding more veggies like capsicum or snow peas could enhance variety. Some recommended using the whole can of curry paste for stronger flavour.
- Leftovers: Several mentioned having enough for lunch the next day, indicating good portion sizes.
- Texture: The baked chickpeas received mixed reviews, with some preferring them cooked in the sauce for better consistency.
