Thai Coconut Chickpea Curry Recipe

Introduction

This Thai Coconut Chickpea Curry is a vibrant and hearty dish packed with rich flavors from coconut milk, red curry paste, and warming spices. It’s perfect for a quick and satisfying meal that brings a touch of Southeast Asia to your kitchen.

Ingredients

• 1 x 400 g (14 oz) can chickpeas
• 1 tablespoon olive oil
• 1 teaspoon sea salt
• 1 teaspoon garam masala
• 1 tablespoon coconut oil
• 1 large red onion, diced
• 2 large garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons Thai red curry paste
• 2 x 400 g (14 oz) cans chickpeas, drained
• 300 ml (10 fl oz) vegetable stock
• 400 ml (13.5 fl oz) coconut milk
• 100 g (3.5 oz) baby spinach
• Juice of half a lime

Instructions

1. Step 1: Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper and set aside.
2. Step 2: Rinse and drain one can of chickpeas. Toss them in a bowl with olive oil, sea salt, and garam masala. Spread evenly on the prepared baking tray and bake for 20-25 minutes, stirring halfway through, until crisp.
3. Step 3: While the chickpeas roast, heat the coconut oil in a large pan or Dutch oven over medium heat. Add the diced red onion and cook for 2-3 minutes until soft, stirring occasionally.
4. Step 4: Add the minced garlic and grated ginger to the pan. Cook for another minute until fragrant.
5. Step 5: Stir in the Thai red curry paste and the remaining two cans of drained chickpeas. Cook for 2-3 minutes, gently frying. For a thicker curry, mash some of the chickpeas lightly with a potato masher.
6. Step 6: Pour in the vegetable stock and coconut milk. Bring to a simmer and cook for 15 minutes, or until the curry thickens to your liking.
7. Step 7: Add the baby spinach and cook for an additional 2-3 minutes until wilted.
8. Step 8: Stir in the lime juice. Serve the curry topped with the roasted chickpeas, reserving some to garnish individual bowls.

Tips & Variations

• Use fresh lime juice at the end to brighten the flavors and balance the richness of the coconut milk.
• For extra heat, add a chopped chili or a pinch of chili flakes along with the garlic and ginger.
• Feel free to swap baby spinach for kale or Swiss chard for a different leafy texture.
• Serve over steamed jasmine rice or with warm naan bread to soak up the delicious sauce.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The roasted chickpeas are best served fresh but can be stored separately in a sealed container for up to 1 day to maintain their crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but remember to soak dried chickpeas overnight and cook them until tender before using. This will add extra time but can enhance the flavor and texture.

Is this curry vegan and gluten-free?

Yes, this recipe is naturally vegan and gluten-free, making it suitable for a variety of diets.

Thai Coconut Chickpea Curry Recipe

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★★★★★

4.5 from 116 reviews

• Author: Lana
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

This Thai Coconut Chickpea Curry is a flavorful and comforting vegan dish combining crispy roasted chickpeas with a rich and creamy coconut curry sauce infused with Thai red curry paste, fresh ginger, garlic, and spinach. Ready in just 30 minutes, it’s perfect for a quick, wholesome meal that packs vibrant flavors and satisfying textures.

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Ingredients

Scale 1x2x3x

Roasted Chickpeas

• 1 x 400 g (14 oz) can chickpeas, rinsed and drained
• 1 tablespoon olive oil
• 1 teaspoon sea salt
• 1 teaspoon garam masala

Curry

• 1 tablespoon coconut oil
• 1 large red onion, diced
• 2 large garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons Thai red curry paste
• 2 x 400 g (14 oz) cans chickpeas, drained
• 300 ml (10 fl oz) vegetable stock
• 400 ml (13.5 fl oz) coconut milk
• 100 g (3.5 oz) baby spinach
• Juice of half a lime

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Instructions

1. Prepare Roasted Chickpeas: Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper. Toss one can of rinsed and drained chickpeas with olive oil, sea salt, and garam masala in a bowl. Spread them evenly on the baking tray and bake for 20-25 minutes, stirring halfway through, until crisp.
2. Sauté Aromatics: While the chickpeas roast, heat coconut oil in a large pan or Dutch oven over medium heat. Add the diced red onion and cook for 2-3 minutes until soft, stirring occasionally. Add minced garlic and grated ginger, cooking for another minute until fragrant.
3. Cook Curry Base: Stir in Thai red curry paste and chickpeas from the two cans, frying gently for 2-3 minutes to allow the flavors to meld. For a thicker curry, mash some chickpeas lightly with a potato masher.
4. Simmer Curry: Pour in vegetable stock and coconut milk. Bring the mixture to a simmer and cook for 15 minutes or until the curry thickens to your preferred consistency.
5. Add Spinach: Stir in baby spinach and cook for an additional 2-3 minutes until it wilts completely.
6. Finish and Serve: Remove the curry from heat and stir in the juice of half a lime. Serve the curry topped with the reserved crispy roasted chickpeas, garnishing individual bowls as desired.

Notes

• For extra texture, reserve some roasted chickpeas to garnish each serving.
• You can substitute garam masala with curry powder if unavailable.
• This curry can be served with rice or flatbread for a more filling meal.
• Adjust the amount of Thai red curry paste according to your spice preference.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Baking and Stovetop
• Cuisine: Thai

Keywords: Thai coconut curry, chickpea curry, vegan curry, Thai red curry, quick vegan dinner, coconut milk curry