This authentic Thai Red Curry with Chickpeas is simple to make, and WAY healthier than takeout! Made with a combination of vegetables with spicy red curry in a creamy coconut milk sauce, it’s served alongside Jasmine rice and topped with fresh herbs! Ready in 30 minutes, it’s a quick and healthy weeknight meal!
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Curry is one of those dishes that I can’t get enough of. The spices used in curry offer so much flavor in every bite, and they pair well with so many different ingredients.
I love making curry dishes like vegan cauliflower curry with chickpeas, curried jackfruit with basmati rice, and vegan lentil curry. Now, I’ve added this Thai red curry with chickpeas to my rotation, and it’s already a huge hit.
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Why You’ll Love This Thai Red Curry with Chickpeas
Easy to Make: This is a simple recipe that only requires a bit of chopping and simmering. It’s ready in just 30 minutes, great for busy weeknights.
Flavorful: This recipe is filled with a variety of vegetables and a spicy red curry sauce for bold flavor in every bite.
Healthy: The combination of vegetables and spices in this dish fills every bite with vitamins, minerals, plant-based protein, and more.
Ingredients and Notes
Vegetables: Onions, bell peppers, carrots, and spinach create a complex flavor profile with natural sweetness, slightly bitter notes, and a bit of bite.
Chickpeas: Chickpeas add texture and an earthy flavor to the curry.
Coconut Milk: Provides a luscious creamy texture to the curry.
Thai Red Curry Paste: Red curry paste adds bold flavor and a little heat.
Ginger and Garlic: Grated ginger and garlic add the signature flavor notes to this curry. They should not be skipped!
Substitutions and Variations
Add Vegetables: Some other tasty vegetables you can add to this recipe include green peas, broccoli, okra, kale, chard, cauliflower, white potatoes, and sweet potatoes.
Extra Spicy: For really hot curry, add chopped Thai chili peppers or a bit of cayenne or red pepper flakes.
Rice: While Jasmine rice is my top pick, you can use basmati rice. You can even use long-grain white rice in a pinch. However, the flavor and texture will be a bit different.
How to Make Thai Red Curry with Chickpeas
- Cook the rice according to the package directions and set aside.
- Cook the onion, ginger, garlic, and salt in coconut oil until soft. Then, add the peppers and carrots and cook for a few more minutes.
- Add the remaining ingredients except the spinach and simmer until the vegetables are softened. Then, add the spinach and stir until it wilts.
- Serve over the rice and top with a squeeze of fresh lime juice and roughly chopped cilantro.
FAQ
Thai curry is a variation of curry known for its creamier texture and use of specific curry pastes, such a red curry paste, or green curry paste. In red curry, it’s the red chili peppers that give it a red hue.
Curry can be spicy or mild, depending on the recipe. However, most curry recipes do have at least some heat element added to them, and many of them can be quite hot. You can change the level of heat for this recipe by increasing or decreasing the amount of curry paste used.
This curry is incredibly healthy. It’s made with a nice mix of vegetables and uses coconut milk to make it creamy without adding dairy.
Some brands of red curry paste contain shrimp. If you are vegan be sure to check that your curry paste is vegan. I used Mekhala organic Thai Red Curry paste for this recipe, which is vegan and gluten-free.
Expert Tips
- Use full-fat coconut milk for an extra-rich flavor and texture, or light coconut milk to reduce the overall fat and calories.
- Thoroughly rinse your chickpeas. The starchy, salty liquid in the peas will make the curry too salty and give it an odd texture.
- Be sure to save the aquafaba (chickpea water) from the can to use in other dishes!
- If you need a gluten-free alternative, use tamari instead of soy sauce.
- Don’t skimp on the ginger, garlic, or curry paste! The key to a super flavorful broth is to use plenty of aromatics.
- Adding a touch of lime and sugar enhances the flavor. If you don’t have lime, you can use rice vinegar or even apple cider vinegar. If you don’t have coconut sugar, you can use cane sugar or brown sugar.
- Make sure that the red curry paste you buy is vegan.
Serving Suggestions
This curry is extremely bold, so I suggest serving it over rice to balance the flavors. However, you could also serve it alongside naan, quinoa, or bulgur.
Storage
Refrigerator: Store this curry for up to five days in an airtight container.
Freeze: Allow to cool before transferring to an airtight freezer-safe container. Freeze for up to 3 months.
Reheat: Heat the curry in a
More Vegan Curry Recipes!
Recipe
Thai Red Curry with Chickpeas
Equipment
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Ingredients
- 1 tablespoon coconut oil
- 1 cup white onions diced
- 1 tablespoon fresh ginger minced (about 1 inch)
- 2 cloves garlic minced
- 1 red bell pepper cut into thin slices
- 1 orange bell pepper cut into thin slices
- 2 carrots peeled and sliced on the diagonal
- 2 tablespoon Thai red curry
- 2 cups leaf spinach
- 14 oz coconut milk canned
- 15 ounce can of diced tomatoes
- 15 ounce can of chickpeas drained and rinsed
- 1 tbsp tomato paste
- 2 tablespoon soy sauce
- 1 teaspoon coconut sugar
- 1 lime cut into wedges
- cilantro chopped for garnish
Jasmine Rice
- 2 cups jasmine rice
Instructions
- Prepare rice according to package directions
- Thinly slice the red and orange bell pepper into long strips. Peel and chop the carrots into ¼ inch diagonal pieces. Dice onion. Mince garlic, and grate ginger. Wash and rinse the leaf spinach.
- Add coconut oil to a large saute pan over medium heat. Add the diced onions and minced garlic. Stir to combine. Allow to cook for 3-5 minutes or until onions are translucent. Add the ginger, and cook another minute, stirring consistently.
- Add the sliced bell peppers and carrots. Stir to combine. Cook for an additional 5 minutes, stirring frequently, until peppers soften.
- Add Thai red curry paste, tomato paste, coconut milk, chickpeas, coconut sugar, and soy sauce. Stir to combine. Bring to a simmer, and reduce the heat. Simmer for 5-10 minutes or until carrots and bell peppers have softened.
- Stir in the leaf spinach, and allow it wilt. Remove from heat.
- Serve with Jasmine rice, roughly chopped cilantro, and fresh lime juice.
Notes
- Keep in the refrigerator for 3-4 days.
- Keeps in the freezer for up to 2 months.
- If you need a gluten-free alternative, use tamari instead of soy sauce.
- Don’t skimp on the ginger, garlic, or curry paste! The key to a super flavorful broth is to use plenty of aromatics.
- Don’t use the coconut milk found in a carton. You need coconut milk with fat. Opt for the canned version, either light or full fat depending on what you prefer.
- Adding a touch of lime and sugar really enhances the flavor. If you don’t have lime, you can use rice vinegar or even apple cider vinegar. If you don’t have coconut sugar, you can use cane sugar or brown sugar.
- Make sure that the red curry paste you buy is vegan. Or you can make your own.
Jenny
In the instructions, the diced tomatoes were left out. We added them after we added the tomato paste and before the rest of the liquids. It was pretty good though. Mahalo