This creamy and flavorful Vegan Thai Red Chickpea Curry is incredibly easy to make and sure to be a hit with the whole family. Packed with protein from the chickpeas, it’s also freezer-friendly, making it an ideal choice for meal prep!
Ingredients
- 1 large yellow or white onion, chopped
- 1 tablespoon minced garlic
- 1 tablespoon freshly grated ginger
- 2 tablespoons oil (coconut oil recommended)
- 1 cup full-fat coconut milk
- 1 (15-ounce) can chopped or diced tomatoes
- 1 teaspoon ground turmeric
- 6 tablespoons Thai red curry paste
- 1 tablespoon maple syrup
- 1 ½ tablespoons tapioca starch
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 3 (15-ounce) cans chickpeas, drained and rinsed
Instructions
- Heat oil in a large pot or pan over medium heat.
- Add chopped onions and sauté until translucent, about 5-10 minutes on low heat.
- Add garlic and ginger, and sauté for an additional 1-2 minutes.
- Stir in all remaining ingredients, except the chickpeas.
- Transfer the mixture to a high-speed blender or food processor, and blend until smooth.
- Return the blended mixture to the pan and simmer over low heat until the sauce thickens.
- Once thickened, stir in the drained and rinsed chickpeas. If the sauce isn’t thickening to your liking, whisk in 1-2 teaspoons of tapioca starch. Keep in mind the sauce will thicken further as it sits, so be cautious when adding starch, especially if you’re prepping ahead.
- Simmer for 15 minutes uncovered to allow the sauce to thicken more.
- Serve with rice and garnish with cilantro and red pepper flakes. Enjoy!
Notes
- You can use either full-fat or light coconut milk; full-fat will give a richer texture.
- This vegan Thai red curry is freezer-friendly! Once it’s cooled completely, transfer to a container and freeze for up to one month. To reheat, defrost in the fridge.
Nutrition (per serving)
- Calories: 362 kcal
- Carbohydrates: 41g
- Protein: 13.5g
- Fat: 17.2g
- Fiber: 11.9g
- Sugar: 4g
