Thai Red Curry with Chickpeas
This authentic Thai Red Curry with Chickpeas is simple to make, and WAY healthier than take out! 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!
Servings: 6
Calories: 554kcal
Equipment
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.
Nutrition
Calories: 554kcal | Carbohydrates: 84g | Protein: 15g | Fat: 19g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 501mg | Potassium: 859mg | Fiber: 10g | Sugar: 10g | Vitamin A: 6513IU | Vitamin C: 70mg | Calcium: 126mg | Iron: 6mg