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Chickpea Thai Red Curry

Chickpea Thai Red Curry is the quick, easy, delicious meal you need to add to your rotation! Perfect healthy, vegan, comfort food for fall.

Thursday October 29, 2020

(0 stars from 0 review)

Broccoli Carrots Cauliflower Chickpeas Coconut Milk Garlic Ginger Onions Peppers Red Curry Paste Snap Peas Vegetable Broth

Chickpea Thai Red Curry

Table of Contents

  1. Recipe

This is a great meal to add to your meatless repertoire. We like to eat our curry over some rice, or with a big pile of rice vermicelli, which is the fancy way of saying skinny rice noodles. We also dip naan occasionally as an extra special treat. This would be a fantastic dinner to share with friends, garnish with some fresh parsley to make it look extra fancy!

This meal is a real keeper. It's easy, it's delicious, it's healthy, it's quick, it's vegan.. the list goes on and on! I usually make up a big batch of this curry once a month or so and freeze the rest for another time. It reheats pretty well from frozen, the flavor is still delicious, the veggies just get a bit softer after freezing. You can always leave your veggies a bit firmer, and/or larger, to help alleviate this problem if you're planning on freezing it. You can also make a big batch of this and use it as a meal prep for the week!

I love dinners that can just be thrown together with things that I have in my fridge and a few pantry staples, and that's exactly what kind of a meal this curry is. I call them "fridge clean out meals" and I think they are fantastic to plan for the end of the week to use up the rest of my veggie scraps from the week. It not only creates something delicious and nourishing but also reduces food waste and saves money. Win-win-win! 

Recipe

Chickpea Thai Red Curry

Chickpea Thai Red Curry
By:
Yield: 6 Servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 1 cup snap peas, halved
  • 1 red pepper, sliced
  • 2 carrots, sliced
  • 1 can chick peas, rinsed and drained
  • 3 tablespoons red curry paste
  • 2 cups vegetable broth
  • 1 can coconut milk
  • salt and pepper to taste
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 2 cups baby spinach
Directions
  1. In a large pan over medium, heat olive oil, then add onion, garlic, and ginger and cook, stirring frequently until onion becomes translucent, about 3-4 minutes
  2. Add broccoli, cauliflower, snap peas, pepper, carrots, chick peas and cook an additional 2-3 minutes
  3. Stir in red curry paste, vegetable broth, coconut milk, salt and pepper, and bring to boil
  4. Turn down heat, and allow to simmer, covered, 10-15 minutes, or until veggies are soft
  5. In a separate bowl, mix together cornstarch and water, then add to simmering curry to thicken slightly
  6. Right before serving, add spinach and stir until wilted, about 1-2 minutes
  7. Serve with rice noodles, rice, naan, or enjoy as is! 

About the Author

Natalie Kollee

Natalie Kollee

Hi I’m Natalie. I live in Ontario, Canada with my husband, daughter and our cat. Since I was little, I have always enjoyed discovering new recipes and sharing food with loved ones. When I’m not in the kitchen you’ll probably find me crocheting, reading, or crafting.


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