Chickpea Thai Red Curry

Chickpea Thai Red Curry

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

Table of Contents

  1. Recipe

Stay up to date

Want to join our newsletter for notifications on newest posts? Sign up here!

We'll never share your email with anyone else.

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! 

Chickpea Thai Red Curry


By: Natalie Kollee
Yield: 6 Servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes


  • 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



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


Add broccoli, cauliflower, snap peas, pepper, carrots, chick peas and cook an additional 2-3 minutes


Stir in red curry paste, vegetable broth, coconut milk, salt and pepper, and bring to boil


Turn down heat, and allow to simmer, covered, 10-15 minutes, or until veggies are soft


In a separate bowl, mix together cornstarch and water, then add to simmering curry to thicken slightly


Right before serving, add spinach and stir until wilted, about 1-2 minutes


Serve with rice noodles, rice, naan, or enjoy as is!

Leave a Thought

Fields with a * are required
We'll never share your email with anyone else.






Portrait of natalie

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.

Other Posts We Thought You'd Like

Instant Pot Unstuffed Peppers

Instant Pot Unstuffed Peppers

Thursday July 16, 2020

Stuffed bell peppers get a makeover in this unstuffed pepper casserole! Lentils, rice and a generous helping of vegetables get mixed together with tomato sauce to make this delicious and nourishing dinner. Ready in a flash thanks to the Instant Pot, Meatless Monday dinners don't get much better than this!

Carrots Celery Chili Powder Garlic Italian Spice Lentils Mozzarella Olive Oil Onions Peppers Rice Spinach

One Pot Mexican Quinoa

One Pot Mexican Quinoa

Sunday October 25, 2020

This easy, vegan, one-pot Mexican quinoa is a perfect weeknight meal, coming together in less than 30 minutes. Tasty and nourishing, this is a must-try! 

Black Beans Corn Garlic Onions Quinoa

Easy Vegan Instant Pot Chili

Easy Vegan Instant Pot Chili

Monday August 10, 2020

This simple instant pot vegan chili is ready in a flash with iniaml prep work. Vegan, healthy, comfort food doesn't get better than this.

Celery Corn Garlic Kidney Beans Peppers Tomatoes

Vegetarian Gnocchi with Lemon Basil Pesto Sauce

Vegetarian Gnocchi with Lemon Basil Pesto

Monday May 17, 2021

Chickpeas, green vegetables, and gnocchi are smothered with a homemade pesto sauce in this delicious and healthy summer pasta dish!

Asparagus Chickpeas Garlic Gnocchi Green Beans Lemon Olive Oil Parmesan Parsley Peas Salt Spinach Tomatoes Walnuts