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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Add Spinach: Stir in baby spinach and cook for an additional 2-3 minutes until it wilts completely.
- 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
