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Vegan Thai Red Curry with Chickpeas

  • Author: Claire Cary
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Cuisine: Thai

Description

Creamy, flavorful, and so easy, this is an easy vegan Thai Red 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!


Scale

Ingredients

  • 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

Instructions

  1. Chop the onion into small piece and mince the garlic. 
  2. Add to a large sauté pan with the coconut oil and sauté until the onions are translucent (about 5-10 minutes on low heat). 
  3. Add in the ginger, turmeric, maple syrup, curry paste, salt, pepper and canned tomatoes and cook on low heat for 10 more minutes. 
  4. Transfer contents to a high speed blender or food processor and process until completely smooth. 
  5. Transfer back to the pan and stir in the canned coconut milk until everything is well incorporated. 
  6. Slowly whisk in the arrowroot starch.
  7. Let simmer on low heat until the sauce begins to thicken. 
  8. Once thickened, add in the drained and rinsed chickpeas. 
  9. Mix until everything is well combined and then cover and let simmer for 15 minutes
  10. Serve with rice, potatoes, and a garnish of cilantro. 

Notes

You can use full fat or light coconut milk, I opted for full fat for a richer consistency.

This vegan Thai red 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 suggest yellow onion for this recipe, but white will also work. Just be sure you don’t use a sweet onion!


Nutrition

  • Serving Size: 1 bowl
  • Calories: 362
  • Sugar: 4g
  • Fat: 17.2g
  • Carbohydrates: 41g
  • Fiber: 11.9g
  • Protein: 13.5g

Keywords: vegan thai red curry, vegan chickpea curry, thai red curry