Vegan Thai Red Chickpea Curry
by: claire cary
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!
/ /
6
Ingredients
- 3, 15 ounce cans chickpeas drained and rinsed
- 1 large yellow or white 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
- 1-2 tbsp tapioca starch
- 1 tsp salt
- Black pepper to taste
Instructions
- 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.
- Blend in the starch (for now start with 1 tbsp), then transfer back to the pan and stir in the canned coconut milk until everything is well incorporated.
- Let simmer on low heat until the sauce begins to thicken. If it's not thickening, whisk in the second tablespoon of starch. Keep in mind it will thicken quite a bit as it sits (in the fridge or just on the stove) so avoid adding too much starch if you're prepping this ahead of time.
- Once thickened, add in the drained and rinsed chickpeas.
- Mix until everything is well combined and let simmer for 15 minutes, uncovered (this will help it thicken a bit more).
- Serve with rice and a garnish of cilantro. Enjoy!
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 freezer 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.
Serving: 1bowl / Calories: 362kcal / Carbohydrates: 41g / Protein: 13.5g / Fat: 17.2g / Fiber: 11.9g / Sugar: 4g
