This easy Thai vegan chickpea curry is made with a red curry paste and is loaded with veggies. It’s a quick and budget friendly dinner for the whole family!
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One of my favorite quick and easy weeknight dinners is a vegan chickpea curry. I always have cans of chickpeas and coconut milk on hand and can use whatever vegetables I have on hand. This Thai vegan chickpea curry is quick and easy to make and easily adaptable based on the vegetables you have on hand.
INGREDIENTS
- Chickpeas
- Coconut milk
- Onion
- Carrots
- Bell Pepper
- Asparagus
- Ginger
- Garlic
- Thai curry paste
- Cooking oil
- Cooked rice, cilantro and jalapeño
Substitutions & Variations
Red curry paste: Mekhala red curry paste is my go-to for this red thai curry recipe. It’s organic and gluten-free, and I find has a great depth of curry flavor. You can use whatever curry paste is available at stores near you though or check online. If you can’t find a red curry paste, yellow or green also works.
Veggies: Carrots, bell peppers and asparagus work well in this recipe, but green beans and potatoes are also great additions. If you decide to add potatoes, dice them into ½ inch cubes so they cook quickly. Pan before the onion and let cook for 5 minutes on medium heat, until slightly softened.
Beans: Chickpeas hold up up well when simmered in a sauce. You can swap in black beans and white beans instead, but they tend to be softer than chickpeas, so you might need to reduce the simmer time in step 4 if you notice them getting mushy.
Coconut milk: Coconut milk is a key ingredient in this recipe and I do not recommend substituting with another kind of milk. Coconut milk is much more rich than regular milk or alternative vegan milks. It adds much needed creaminess, fat and flavor to make a great curry sauce.
Equipment
Thai vegan chickpea curry is a quick and easy one-pan dish. A good rice cooker also help to make perfectly fluffy rice!
Print
Thai vegan chickpea curry
- Total Time: 30
- Yield: 2-4 1x
- Diet: Vegan
Description
This quick and easy chickpea curry is loaded with vegetables and vegan protein. Serve over rice or your favorite grain for a healthy meal.
Ingredients
1 can of chickpeas
1 can of coconut milk
1 medium sized onion, diced
2 medium sized carrots, peeled and diced
1 medium sized red bell pepper, diced
4 stalks of asparagus, cut into 1-2 inch pieces
1 inch of french ginger, peeled and minced
2 cloves of garlic
2-4 tablespoons of Thai curry paste
1 tablespoon cooking oil (avocado or coconut work well)
cooked rice, cilantro and jalapeño for serving
Instructions
- Heat oil in a medium sized pan. Add onion and sauté for 3-4 minutes, until translucent. Add carrots and sauté for another 4 minutes. Add bell pepper and sauté for 1 minute.
- Add garlic, ginger, and asparagus. Sauté until all vegetables are slightly softened, about 2 minutes.
- Add coconut milk and stir until combined. Let simmer for 5 minutes, until vegetables are softened and curry is thickened.
- Add chickpeas and cook for another 4 minutes.
- Serve over rice and enjoy!
- Prep Time: 10
- Cook Time: 20
- Category: Curry
- Cuisine: Thai
I don’t normally like chickpeas but after my girlfriend made this for me I had to make it again! Thanks coco!
Love this easy recipe. It’s become a staple in our house!
Saved as a favorite, I like your website!
bookmarked!! I love your blog!