Thai Chickpea Curry (Quick & Easy)
User Reviews
4.9
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
4
-
Calories
268 kcal
-
Course
Main Course
-
Cuisine
Vegan
Thai Chickpea Curry (Quick & Easy)
Description
The recipe begins by sautéing chopped red onion and red bell pepper in olive oil until softened, creating a sweet and tender vegetable base. Fresh minced ginger and garlic are added with curry powder and cooked briefly to release their flavors. Adding canned coconut milk and rinsed chickpeas forms the rich sauce and hearty protein component. Seasoning with fine sea salt and a touch of maple syrup layers savory and sweet flavors.
The mixture is brought to a boil and then simmered covered for around 15 minutes, allowing the flavors to meld and thicken the sauce slightly. Removing the lid and stirring in lime juice and roughly chopped fresh basil at the end adds brightness and aroma, finishing the curry with fresh herbal notes.
This quick and easy curry pairs well with cooked rice or quinoa to soak up the sauce and make a complete meal. The balance of sweet, savory, and citrusy components creates a pleasing complexity, suitable for vegetarian or vegan diets.
If using frozen stir-fry vegetables or dried spices, start with smaller amounts and adjust seasoning accordingly, as dried herbs and frozen vegetables can have stronger or different intensities than fresh ingredients.
Ingredients
- 1 tablespoon olive oil
- 1/2 red onion , chopped
- 1 red bell pepper , chopped and seeds removed
- 1 tablespoon ginger fresh, minced
- 1 clove garlic , minced
- 1 tablespoon curry powder
- 1 (15 oz.) can coconut milk (I use full fat)
- 1 (15 oz.) can chickpeas , rinsed and drained
- 1 teaspoon salt fine sea salt
- 2 tablespoons maple syrup
- 1 tablespoon lime juice fresh
- 1/4 cup basil roughly chopped, fresh
Instructions
- Heat the olive oil in a large deep skillet over medium heat, and saute the onion and pepper until softened, about 5 minutes.
- Add in the ginger, garlic, and curry powder and stir for 1 minute, or until fragrant.
- Add the coconut milk, chickpeas, salt, and maple syrup, then give the mixture a stir. Bring the liquid to a boil, then lower the heat and cover the pot to let the flavors simmer together for about 15 minutes.
- Remove the lid and stir in the lime juice and fresh basil. Stir until the basil is wilted, then adjust any seasoning to your taste. Serve warm, with rice or cooked quinoa.
Notes
- Frozen stir-fry veggies can replace fresh vegetables; adjust cooking times as needed.
- When using dried herbs and spices instead of fresh, start with smaller amounts and increase to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Calories | 268kcal | 13% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 24g | 37% |
| Saturated Fat | 19g | 95% |
| Sodium | 597mg | 25% |
| Potassium | 339mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 1025IU | 21% |
| Vitamin C | 40mg | 44% |
| Calcium | 41mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
