Coconut Curry with Chickpeas {Simple + Vegan} – WellPlated.com

This creamy, flippantly candy and spicy Coconut Curry recipe is impressed by the curries I ate throughout our journey to Thailand a number of years in the past. This model is made with easy-to-find elements, full of wealthy Thai taste, has a stunning creamy texture, AND is vegan too!

Why You’ll Love This Simple Curry Recipe

• Heat, Daring Flavors. Thai meals is advanced and fragrant, with candy, spicy, and tangy notes from elements like chilis, citrus, garlic, and fish sauce or soy sauce. From Shrimp Pad Thai to Panang Curry, we LOVE it!
• Quick + One-Pot. This can be a 30-minute meal and if you happen to low cost the rice, it’s additionally a one-pot meal. Which means much less time washing dishes and extra time consuming the all time coconut curry!
• Pantry Components. The elements on this recipe are streamlined and simple to search out, regardless of the place you reside! Preserve Thai purple curry paste (which is broadly out there in grocery shops all through the U.S.), a can of chickpeas, canned coconut milk, and a bag of frozen veggies readily available, and you’ll whip up this recipe (or Massaman Curry!) anytime.
• Saucy. The sauce is without doubt one of the finest components of curry. Creamy coconut milk tames the warmth and makes curry sauces further yummy over brown rice or sopped up with bread.
• Wholesome. This vegetarian coconut curry is full of greens, plant-based protein, and is even dairy free (so sure, it’s vegan!).
• Adaptable. No chickpeas readily available? Take a be aware from my Tofu Curry and swap cubed sautéed or Air Fryer Tofu. Swap the veggies right here for no matter is in your crisper drawer.

How one can Make Coconut Curry

In Thailand, many of the coconut curries we tried have been made with rooster (like this Thai Chicken Curry), however to maintain this recipe further super-duper speedy, I turned it right into a Thai vegetable curry through the use of chickpeas as a substitute.

The Components

• Chickpeas. The chickpeas’ gentle taste meshes nicely with the bolder spices within the simple curry sauce, and their pleasantly chewy texture is a pleasant distinction to the sauce’s creaminess
• Crimson Curry Paste. The star of the present that packs taste and punch into each chunk of this wholesome vegetarian curry with chickpeas. Craving selection? Decide up inexperienced curry paste and use it for a Green Curry!

• Coconut Milk and Coconut Sugar. Infuse this dish with coconut goodness and make it wealthy, creamy, and barely candy.
• Soy Sauce. For some good old school umami taste.
• Rice Vinegar. Balances the dish and lends it some very important acidity.
• Greens. I used bell peppers, onions, carrots, and peas, all of which I discovered in my coconut curry bowls in Thailand at one level or one other.
• Ginger + Garlic. A vital duo of dynamic spices that give this recipe some further zip.
• Rice or Quinoa. For serving. Brown rice (I like to make brown rice in the Instant Pot) or cooked quinoa are my favorites so as to add some bulk and extra plant-based fiber to this recipe to make it extra filling. You may as well use white rice.

The Instructions

1. Saute. I like to make use of coconut oil however canola oil or avocado oil work too.

2. Add the Aromatics. Garlic, ginger, and the curry paste bloom with taste over the warmth.

3. Add the Veggies. Be at liberty to mess around along with your greens of alternative.

4. Add the Coconut Milk and Chickpeas. Stir all of it collectively.
5. Simmer. In 10-Quarter-hour, your curry will thicken.

6. Add the Ending Components. Soy sauce and rice vinegar, plus frozen peas if you happen to like (they’ll thaw instantly).

8. Serve. Over rice or quinoa, garnished with recent cilantro, or borrow from Indian curries and dip with Homemade Naan. ENJOY!

Storage Suggestions

• To Retailer. Preserve leftovers in an hermetic container within the fridge for 3 to 4 days.
• To Reheat. Heat in a skillet over medium warmth till steaming. You may as well microwave in a lined microwave-safe container till heated via.
• To Freeze. I don’t suggest freezing, as I’ve not had one of the best luck freezing sauces with coconut milk bases.

• Dutch Oven. (This one is excellent. This is one other wonderful, extra economical choice.)
• On the spot Pot. I prepare dinner brown rice in my Instant Pot, and it’s excellent each time. (You’ll be able to, after all, prepare dinner rice in a daily saucepan too!)

It’s comforting to know that whereas I won’t be capable of sneak again to Chiang Mai to wash an elephant anytime quickly, at the very least I can relive the expertise by way of this simple vegan coconut curry recipe.

Recipe Suggestions and Tips

• Use Your Favourite Veggies. Be at liberty to swap in numerous greens to fit your tastes and what’s in your fridge—cauliflower, broccoli, pea pods, bok choy, candy potatoes, eggplant..it’s all honest recreation! Take into account the cooking occasions may have to regulate since some veggies will prepare dinner quicker or longer than these chosen for the unique recipe.
• Put money into a Few Thai Components. It really is superb what number of extra recipes you may make when you could have fish sauce, a jar of purple curry, and a can of coconut milk. See these Asian-inspired recipes for much more concepts and add them to your grocery cart!
• Style, Style, Style. Don’t be afraid to regulate the sauce to fit your tastes as you go. Add further soy sauce (for extra saltiness), coconut sugar (for extra sweetness), or purple pepper flakes (for extra warmth). This recipe is flexible to swimsuit completely different palettes.