Creamy, flavorful, and so easy to make, this is a delicious vegan Thai Red chickpea Curry the whole family will love. It’s protein rich from the chickpeas and is freezer friendly so it’s the perfect recipe for meal prep!
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It’s cozy food season and this Vegan Chickpea Curry could not be more perfect. It’s loaded with warming flavor and freezer friendly so it’s perfect for those chilly winter nights when you just don’t feel like cooking.
It also has the perfect amount of sauce to dunk some bread in or serve on top of steamed white rice. Let’s get cooking, shall we?!
- Chickpeas: Also known as garbanzo beans. Most cans of chickpeas will be labeled garbanzo beans, so if that is what you see in the grocery store, that’s exactly what you need!
- Coconut milk: This recipe calls for coconut milk from a can, which helps make it super creamy. I like using full fat for a richer consistency, but light will also work.
- Chopped tomatoes: You’ll need 1 full can of diced or chopped tomatoes.
- Onion: I suggest yellow onion, but white onion also works. Just be sure you don’t use sweet onions, which look similar to yellow onions. This will alter the flavor the recipe and it will be a bit too sweet.
- Garlic: I simply cannot make a savory dish without garlic, anyone else??
- Ginger: The ginger makes this curry nice and warming and full of flavor.
- Red curry paste: I like the brand Thai Kitchen, you will need just shy of a 4 ounce can for this recipe.
- Turmeric: For more flavor and color.
- Salt & pepper: Necessary for everything.
How to make this recipe
Chop the onion into small piece and mince the garlic. Add to a large sauté pan with the oil and sauté until the onions are translucent (about 5-10 minutes on low heat).
You can use virtually any kind of oil for this recipe, I personally like coconut, avocado or olive.
Add in the grated ginger, turmeric, maple syrup, curry paste, salt, pepper and canned tomatoes and let simmer on low heat for about 10 minutes. You’ll probably want to cover it so it doesn’t splash anywhere.
Transfer contents to a high speed blender or food processor and process until completely smooth. You may need to do this in 2 batches depending on the size of your blender.
Transfer back to the pan and stir in the canned coconut milk until everything is well incorporated. You only need 1 cup of coconut milk for this recipe, which is about 1/2 can. You can add the rest to smoothies or make my banana pudding!
Slowly whisk in the flour, and mix well to make sure there are no clumps. Let simmer on low heat until the sauce begins to thicken.
Once thickened, add in the drained and rinsed chickpeas and mix until everything is well combined. Cover and let simmer for 15 minutes to allow the chickpeas to absorb the sauce.
Serve with steamed rice, a garnish of cilantro and enjoy!.
I like to serve this chickpea curry with steamed white rice, but it’s delicious with naan, brown rice, or just as is! This is Thai curry, so naan doesn’t really fit in the picture, but it’s the extra sauce is practically screaming for some bread to get dunked in it.
The best thing about curry is that you can really add in whatever you like. Tofu, chicken, chopped bell pepper, whatever you see fit!
You can steam up some veggies, or have a side salad, or just enjoy it exactly as is.
Recipe tips, tricks & notes
- This recipe is not spicy as written. If you want it to be spicy, you can add a pinch of cayenne, or a chopped chili pepper when you add in the ginger.
- Once prepared, this recipe will keep in the fridge for 5 days. Store it in an air tight container for best results.
- This vegan chickpea curry is freezer friendly! Allow it to cool completely before transferring it to a container. Once cool, it will keep in the fridge for 1 month. Allow it to defrost in the fridge before reheating.
- As written, this curry will produce a good amount of sauce, which I personally love! This is a good thing because it will thicken a bit as it sits in the fridge, but also ensures the rice or whatever you serve this with gets nice and saucey too. If you don’t like too much sauce, you can reduce the coconut milk to 1/2 cup.
- I used gluten free all purpose flour, but any flour will do. This just works to thicken the sauce. I used gluten free all purpose flour, but any flour will do. This just works to thicken the sauce.
Try these recipes next!
- Sticky Sesame Chickpea Recipe
- Orange Chickpeas
- General Tso’s Chickpea Stir Fry
- Mediterranean Chickpea Salad
Vegan Thai Red Chickpea Curry
- 3, 15 ounce cans chickpeas (drained and rinsed)
- 1 large yellow onion
- 5 cloves garlic
- 2 tbsp oil (coconut, avocado, olive etc. will all work)
- 1 cup full fat coconut milk
- 1, 15 ounce can chopped or diced tomatoes
- 1 tbsp fresh grated ginger
- 1 tsp ground turmeric
- 6 tbsp thai red curry paste
- 1 tbsp maple syrup
- 1 tbsp flour*
- 1 tsp salt
- Black pepper to taste
- Chop the onion into small piece and mince the garlic.
- Add to a large sauté pan with the coconut oil and sauté until the onions are translucent (about 5-10 minutes on low heat).
- Add in the ginger, turmeric, maple syrup, curry paste, salt, pepper and canned tomatoes and cook on low heat for 10 more minutes.
- Transfer contents to a high speed blender or food processor and process until completely smooth.
- Transfer back to the pan and stir in the canned coconut milk until everything is well incorporated.
- Slowly whisk in the flour.
- Let simmer on low heat until the sauce begins to thicken.
- Once thickened, add in the drained and rinsed chickpeas.
- Mix until everything is well combined and then cover and let simmer for 15 minutes
- Serve with rice, potatoes, and a garnish of cilantro.