Red curry with coconut and chickpeas

Red curry with coconut and chickpeas

Red curry with coconut and chickpeas

Is it possible that the world has too many curries? I reject.

Recently, I’ve been very like red curries because of their smokey, spicy taste. Chickpeas are also my preferred protein choice since they go so well with hot sauces.

the process of mixing the ingredients for our 1-Pot Vegetable Coconut Red Chickpea Curry recipe
Regarding Red Curry
A foundation of red curry paste, coconut milk, and vegetables, meat, and/or seafood are used to make the famous Thai meal known as red curry. Red chilies, garlic, lemongrass, and other herbs and spices are frequently used to make the paste, making it spicily flavorful.

This creative rendition incorporates chickpeas and ground turmeric—ingredients that are uncommon in Thai curries—in addition to the same Thai characteristics. Indian cuisine employs ground turmeric more often, and it has become increasingly popular globally in part because of its many therapeutic benefits (source).

Creating This Recipe
This curry was influenced by a dish I’ve been purchasing from a neighborhood Thai restaurant. After a hard day, nothing but a papaya salad, spring rolls, and curry won’t do. We’ve been doing it every Sunday lately. (I don’t find it upsetting.)

This dish just calls for one pot and 30 minutes of preparation time!

The components are very straightforward and adaptable. You’re out of eggplant. Leave out or substitute zucchini or mushrooms. No bamboo shoots around? Keep them out. Do you need extra protein? Include the green peas, which have 8 grams in each cup.

Two servings of our vegan, gluten-free Chickpea Red Curry, along with the ingredients.
I really hope you all enjoy this curry! It’s:

Simple \sQuick \sCreamy \sVegetable-packed \sSavory-sweet
mildly seasoned
really filling and delicious

When you want a full lunch but don’t have much time throughout the week, this would be the ideal choice. It’s perfect for entertaining guests and will appeal to both vegans and non-vegans. Serve alone or with quinoa, cauliflower rice, white or brown rice, or any grain of your choice.

Red curry with coconut and chickpeas
Red curry in one pot that’s tasty and contains coconut milk, bell pepper, eggplant, bamboo shoots, and chickpeas. fiber and plant-based protein in abundance.

Chickpeas and Coconut Red Curry
Delicious red curry made in only one pot using coconut milk, bell pepper, eggplant, bamboo shoots, and chickpeas! rich in fiber and plant-based protein.


Tbsp. of coconut oil
minced ginger, two tablespoons
5 minced garlic cloves (3 tablespoons, as stated in the original recipe)
Minced shallots, 2 medium
1-2 dried red chilies (optional; for heat, use 1 chopped serrano pepper per 1-2 red chilies).
3 tablespoons red (or green) curry paste (make sure it’s vegan-friendly*)
one medium red pepper (chopped)
1/2 cup minced eggplant
Light coconut milk in two 14-ounce cans.
8-ounce can of bamboo shoots, one (rinsed and drained)
1 generous tablespoon ground turmeric
2-3 Tbsp coconut sugar (plus more to taste)
Chickpeas in one 15-ounce can (well rinsed and drained)
one cup of green peas


A big pot should be heated at medium heat. Add coconut oil, ginger, garlic, and shallot after it has heated. Sauté for two to three minutes, or until softened somewhat.

Add red curry paste and optional dried chili. Cook for another minute while continuously stirring after combining.

Stir in the bell pepper and eggplant after adding them. Then include the chickpeas, coconut milk, turmeric, bamboo shoots, and coconut sugar. Mix everything together, then heat to a simmer. After that, turn the heat down to low and cook for another 10-15 minutes with the lid off.

Try it out and add sea salt or coconut sugar for sweetness if you want to change the flavor.

Add a touch extra curry paste for additional spice (or a pinch of cayenne pepper).
Cook for a further five minutes after adding the optional peas. Serve the dish either straight up or with brown rice, white rice, or cauliflower rice. Add fresh basil or cilantro as a garnish (optional). For up to 3–4 days, keep leftovers covered in the refrigerator.

*Nutrition data is an approximate calculation made without consideration of rice, toppings, or peas.
Nutrition (1 of 4 servings)
serving size: one
343 calories
40.2 g of carbohydrates.
12.4 g of protein
Fat: 17.6 g
10.7 g of saturated fat.
0 g of trans fat.
0 mg of cholesterol
Salt: 66 mg
9.1 g of fiber
12.4 g of sugar