Chickpea Curry
Recipe type: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
Delicious main dish with a flavorful red curry sauce. Serve over rice.
  • Chickpea Red Curry with Coconut Milk
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 25 ounce can organic chick peas, drained
  • 2 tablespoons red curry paste (I use Thai Kitchen brand)
  • 1 can light organic coconut milk
  • Pinch of kosher salt
  • 1 teaspoon Thai fish sauce (omit if you’d like to make this vegan)
  • Large handful of fresh Thai basil, chopped (regular basil will do if you can’t find Thai basil)
  1. Heat olive oil in large saucepan over medium-high heat, add onion and saute a few minutes before adding the garlic, then add the garlic and cook both until they just start to take on a bit of color, about 10 minutes. Add the red curry paste and coconut milk, whisk briskly to combine the paste with the milk.
  2. Bring the sauce to a simmer, taste and add more curry paste if it needs it. Add the chickpeas, a pinch of salt, fish sauce and half of your Thai basil, stir to combine. Allow the sauce to simmer for at least 15-20 minutes.
  3. If your sauce becomes a bit too thick for your liking, you can thin it a bit with vegetable broth.
Recipe by Culinary Musings at