Description
A bold, nourishing vegan curry made with creamy coconut milk, Thai red curry paste, and roasted chickpeas—ready in just 30 minutes.
Ingredients
For the Roasted Chickpeas:
1 x 400 g (14 oz) can chickpeas, drained and rinsed
1 tablespoon olive oil
1 teaspoon sea salt
1 teaspoon garam masala
For the Curry:
1 tablespoon coconut oil
1 large red onion, diced
2 large garlic cloves, minced
1 tablespoon fresh ginger, grated
3 tablespoons Thai red curry paste
2 x 400 g (14 oz) cans chickpeas, drained
300 ml (10 fl oz) vegetable stock
400 ml (13.5 fl oz) coconut milk
100 g (3.5 oz) baby spinach
Juice of ½ lime
Instructions
Roast the Chickpeas:
Preheat oven to 180°C (350°F).
Line a baking tray with parchment paper.
In a bowl, toss 1 can of chickpeas with olive oil, salt, and garam masala.
Spread on the tray and roast for 20–25 minutes, stirring halfway, until crisp.
Make the Curry Base:
Heat coconut oil in a large pan or Dutch oven over medium heat.
Sauté red onion for 2–3 minutes until softened.
Add garlic and ginger; cook for 1 more minute until fragrant.
Build the Curry:
Stir in red curry paste and remaining 2 cans of chickpeas.
Cook for 2–3 minutes. For a thicker curry, mash some of the chickpeas.
Add vegetable stock and coconut milk. Simmer for 15 minutes until slightly thickened.
Finish & Serve:
Add spinach and cook for 2–3 minutes until wilted.
Stir in lime juice.
Serve hot, topped with roasted chickpeas. Garnish individual bowls with reserved crispy chickpeas.
Notes
Chickpeas: Roasting adds texture, but you can skip this step to save time.
Creaminess Tip: Mash some chickpeas into the curry to thicken it naturally.
Storage: Keeps well in the fridge for up to 3 days; reheat gently on the stovetop.
Serve With: Rice, naan, or quinoa for a more filling meal.
Make It Spicier: Add chili flakes or a sliced red chili when adding the curry paste.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
