Thai Coconut Curry

Serves 4


  • 1.5 cups chopped green cabbage
  • 1 cup chopped egg plant
  • 2 cloves chopped garlic
  • 1 bell pepper, chopped
  • 1 – 16 ounce can chickpeas, drained
  • 1 – 13 ounce can lite coconut milk
  • 1 cup vegetable broth
  • 4 tablespoons cilantro (optional)
  • 1 lime (optional)


  1. Wash and lay out all ingredients.
  2. Dice the garlic and set on the cutting board for 10 minutes.
  3. Dice the bell pepper and eggplant into 1 inch cubes.
  4. Slice the cabbage into 1 inch pieces.
  5. Add all the vegetables to the pot and sauté in a bit of broth.
  6. Add the chickpeas, drained and rinsed.
  7. Finally, add the coconut milk and broth with the curry paste.
  8. Bring to a boil, then simmer for 20 minutes.
  9. Serve over brown rice or soba noodles.

Chef’s Tip: Add a lime wedge and cilantro as a garnish when serving to help brighten the dish. Other garnish options include ginger and lemongrass.

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