Thai-Inspired Coconut Curry with Beans, Chickpeas & Roasted Cabbage

Why You’ll Love This Thai-Inspired Coconut Curry With Beans, Chickpeas & Roasted Cabbage

You’ll want to make this Thai-Inspired Coconut Curry with Beans, Chickpeas and Roasted Cabbage because it’s comforting, flavorful, and surprisingly easy. The creamy coconut base with a hint of chili delivers rich, satisfying flavor, while roasted cabbage adds sweet, caramelized depth and legumes make it hearty and nourishing. Perfect for weeknights, cozy dinners, or impressing friends, this plant-based curry is full of color, texture, and deliciousness that will keep everyone coming back for seconds!

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Table of Contents

• Why You’ll Love This Thai Coconut Curry
• Ingredients For Thai-Inspired Curry
• How to Make Thai Coconut Curry with Beans & Roasted Cabbage
• Chef Tips for the Best Coconut Curry
• What to Serve with Thai Coconut Curry
• Storage and Reheating

Ingredients for Thai-Inspired Curry

Roasted Cabbage

• 1 small green cabbage, cut into 4 thick wedges

• 2–3 tbsp olive oil

• Pinch of salt

Coconut Legume Curry

• 2 tbsp olive oil

• 1 shallot, diced

• 1 stalk lemongrass (bottom 4–5 inches), smashed

• 1 tbsp grated ginger

• 3 garlic cloves, minced

• ½ tsp turmeric, 1 tsp ground cumin, 1 tsp ground coriander

• 1 can (13–14 oz) full-fat coconut milk + half can of water

• 1 can cannellini beans, 1 can chickpeas, washed

• 1 tsp white miso

• 1 tsp brown sugar

• Juice of ½ lime

• Salt, to taste

Coconut–Chili Yogurt Drizzle

• 2 tbsp coconut yogurt

• 1 tsp chili crisp

• 1 tbsp tahini

• 1 tsp white miso

• 1/2 fresh lime juice

• 1 tsp maple syrup

How to Make Thai Coconut Curry with Beans & Roasted Cabbage

1. Roast cabbage: Preheat oven to 425°F / 220°C. Brush cabbage wedges with 2–3 tbsp olive oil and salt. Roast 30–35 min until golden with charred edges.

2. Cook aromatics: Heat 2 tbsp olive oil in a saucepan. Sauté shallots 2–3 min, then add lemongrass, ginger, and garlic; cook 30–60 sec.

3. Add spices & coconut milk: Stir in turmeric, cumin, and coriander 30 sec. Pour in coconut milk, simmer, then add cannellini beans and chickpeas. Cook 15–20 min, mashing a few beans slightly.

4. Season curry & make sauce: Stir in miso, sugar, salt, and lime juice. Whisk coconut cream, chili crisp, miso, lime juice, and pinch of sugar; thin if needed.

5. Assemble & serve: Spoon curry into bowls, top with roasted cabbage, drizzle sauce, and finish with Thai basil (and optional cilantro, chili, or lime zest).

Chef Tips for the Best Coconut Curry

1. Layer flavors by cooking aromatics and spices before adding coconut milk.

2. Roast the cabbage for a smoky, slightly bitter contrast.

3. Use both cannellini beans and chickpeas for texture and heartiness.

4. Finish with herbs, a drizzle of chili-coconut sauce, and a touch of olive oil for richness.

5. For an extra flavor boost, squeeze a little lime over the curry just before serving.

What to Serve with Thai Coconut Curry

This Thai Coconut Curry is perfect with steamed rice to soak up the creamy sauce, or you can enjoy it on its own with toast for a simple, hearty meal!

Storage and Reheating

Storage:

• Keep leftover curry in an airtight container in the fridge for up to 4–5 days.

• The roasted cabbage may soften over time, but the flavor remains delicious.

Reheating:

• Warm gently on the stove over medium-low heat, stirring occasionally.

• If the curry is too thick, add a splash of water or coconut milk to loosen it.

Enjoy this Thai-Inspired Coconut Curry, and don’t forget to subscribe for more delicious, easy-to-make recipes!

If you make our Thai-Inspired Coconut Curry with Beans, Chickpeas and Roasted Cabbage love for you to leave a comment or share a rating! I always enjoy reading your thoughts. Don’t forget to share your creations on Instagram, TikTok, or Pinterest using #victoriasearthkitchen—I can’t get enough of seeing your beautiful dishes come to life. If you love this recipe, be sure to check out some of my other favorite vegetable-forward dishes on the blog for more inspiration.

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Yield: 2-3

Author: Victoria Kaputskaya

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Thai-Inspired Coconut Curry With Beans, Chickpeas & Roasted Cabbage

Creamy Thai-inspired coconut curry with cannellini beans, chickpeas, and roasted cabbage. Finished with a bright coconut–chili crunch sauce. A hearty, aromatic vegetarian dish perfect with rice or toast.

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

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Ingredients

Roasted Cabbage

• 1 small green cabbage, cut into 4 wedges
• Olive oil, generously
• Pinch of salt

Coconut Legume Curry

• 2 tbsp olive oil
• 1 shallot, diced
• 1 stalk lemongrass (bottom 4–5 inches), smashed
• 1 tbsp grated ginger
• 3 garlic cloves, minced
• ½ tsp turmeric, 1 tsp ground cumin, 1 tsp ground coriander
• 1 can (13–14 oz) full-fat coconut milk + half can of water
• 1 can cannellini beans, 1 can chickpeas, washed
• 1 tsp white miso
• 1 tsp brown sugar
• Juice of ½ lime
• Salt, to taste

Coconut–Chili Yogurt Drizzle

• 2 tbsp thick coconut yogurt
• 1 tsp chili crisp
• 1 tbsp tahini
• 1 tsp white miso
• 1/2 fresh lime juice
• 1 tsp maple syrup

Instructions

1. Roast cabbage: Preheat oven to 425°F / 220°C. Oil generously with olive oil, sprinkle with salt, roast 30–35 mins until golden and charred. Set aside.
2. Start the curry: Heat olive oil in a saucepan over medium heat. Sweat shallot 2–3 mins, add smashed lemongrass 1–2 mins.
3. Add ginger + garlic, cook 30–60 sec. Add spice mix, bloom 30 sec.
4. Pour in coconut milk + coconut water, simmer 15–20 mins. Stir in miso, salt, finish with lime juice.
5. Make coconut–chili crunch sauce: Whisk coconut yogurt + 1 tsp chili crisp + miso + lime + maple syrup. Slightly sweet, not bitter. Thin with a splash of water if needed.
6. Serve curry with roasted cabbage, drizzle sauce. Enjoy on its own or with basmati rice or toasted seed bread.
7. Cook once, eat twice!

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