Chickpea Coconut Curry
User Reviews
4.8
8 reviews
Excellent
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4
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Course
Main Course
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Cuisine
Thai
Chickpea Coconut Curry
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This quick and easy vegan chickpea coconut curry is ready in less than 15 minutes! It's fresh, healthy, and delicious. Great served over rice!
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Ingredients
- 1 tablespoon olive oil
- 1/2 onion chopped finely, medium
- 3 cloves garlic minced
- 1 red curry paste Thai; heaped tablespoon
- 2 chickpeas drained, 19 fluid ounce cans
- 1 curry powder heaped tablespoon
- lime juice of 1/2 lime
- 1 coconut milk 13.5 ounce can; full fat used
- basil sliced thin, handful, fresh
- cilantro chopped, generous handful
- salt to taste
- black pepper to taste
- lime wedges for serving
Instructions
- If making this with rice I'd get the rice started before you start cooking the curry.
- Add olive oil to a medium-to-large pot and sauté the onion for 5-7 minutes over medium-high heat.
- Stir in the garlic and red curry paste. Cook for 30 seconds.
- Add the chickpeas, curry powder, lime juice, and coconut milk to the pot. Reduce the heat to medium and let the curry warm through. Season with salt & pepper as needed.
- Add the basil and cilantro before serving. I served this dish with rice and the lime wedges.
Notes
- I used Thai Kitchen red curry paste and McCormick curry powder (medium spice level).
- Serves 4+ depending on how much people eat.
Genuine Reviews
User Reviews
Overall Rating
4.8
8 reviews
Excellent
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