clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Green Curry Coconut Rice with Chickpeas, Mushrooms and Greens

  • Author: Lexi
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


Flavorful green curry coconut infused rice paired with stir fried chickpeas, mushrooms and greens - better than takeout (and vegan + gluten free)!



Green Curry Coconut Rice: 

  • 1 cup basmati rice (dry), rinsed well
  • 1 1/2 cups (1 15 oz. can) lite coconut milk 
  • 1 1/2 cups low sodium vegetable broth
  • 1/4 cup freshly squeezed lime juice
  • 1/2 tbsp green curry paste
  • 1/2 tbsp coconut sugar
  • 1 tsp fine grain kosher salt*
  • 3/4 tsp lemongrass paste
  • 3 tbsp chopped cilantro 


  • 2 tbsp sesame oil
  • 1/4 cup green onion, chopped
  • 1 tbsp minced garlic
  • 3 tbsp low sodium Tamari (gluten free soy sauce)  
  • 1/2 tbsp green curry paste
  • 1/4 tsp fine grain kosher salt
  • 2 cups broccoli, chopped small
  • 2 cups shiitake mushrooms, sliced
  • 1 can garbanzo beans, drained
  • 2 baby bok choy, sliced thinly(or 1 1/2 cups kale)
  • 2 tbsp cilantro, chopped
  • 2 tbsp Thai basil or regular basil, chopped
  • Squeeze of fresh lime juice



  1. Add coconut milk, vegetable broth, lime juice, green curry, coconut sugar, salt and lemongrass to a saucepan. Whisk well. 
  2. Add rice and bring to a boil. Reduce heat to simmer and cook about 20 minutes, stirring occasionally until liquid is mostly absorbed and rice is tender. Stir in fresh cilantro.


  1. Heat large sauté pan or wok over medium heat. Add sesame oil, then add green onions and cook for 3-4 minutes.  Add garlic to pan and cook, stirring several times, for 1-2 additional minutes.  
  2. In a small bowl, whisk together Tamari and green curry paste
  3. Add chopped broccoli and Tamari mixture to the pan and sauté 3-5 minutes.  
  4. Add sliced mushrooms, stir and cook another 2-3 minutes.  
  5. Add in garbanzo beans, bok choy/kale, cilantro, and salt. Stir well and cook until the greens have softened.  Squeeze a little lime juice over the top and stir well.  Taste and adjust salt if needed.
  6. Serve veggie mixture over rice.  Top with sesame seeds, fresh herbs and a lime wedge. 


*If you are using fine grain sea salt or table salt, you may decide to use less salt to start with and then taste to adjust. We used Diamond brand kosher salt.

If vegan, make sure you check the ingredient list for green curry paste as it often contains fish sauce.

If you make the rice ahead of time, reheat with a bit of extra broth or water.  

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Thai-Inspired


  • Serving Size: 1 Bowl
  • Calories: 352
  • Sugar: 7.2 g
  • Sodium: 1529.6 mg
  • Fat: 15.5 g
  • Carbohydrates: 46.2 g
  • Fiber: 7.5 g
  • Protein: 10 g