Here's a flavorful vegan main dish that is tasty and easy to make. This red curry chickpea recipe can be used as a main course or a side dish. In 30 minutes you can have a delicious healthy entree that the family will love.
Chickpea Red Curry
Delicious vegan main dish
Prep Time: 5 minutes
Cook Time: 30 minutes
Yield: 4
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion
- diced 3 cloves garlic
- minced 1 25 ounce can organic chick peas
- 2 tablespoons red curry paste (I use Thai Kitchen brand)
- Large handful of fresh Thai basil, chopped (regular basil will do if you can’t find Thai basil)
- 1 teaspoon Thai fish sauce (omit if you’d like to make this vegan)
- Pinch of kosher salt
- 1 can light organic coconut milk
Instructions:
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. 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. If your sauce becomes a bit too thick for your liking, you can thin it a bit with vegetable broth.
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. 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. If your sauce becomes a bit too thick for your liking, you can thin it a bit with vegetable broth.
Chickpea Curry
Chef: Mike
Recipe type: Vegetarian
Prep time:
Cook time:
Total time:
Serves: Serves 4
Delicious main dish with a flavorful red curry sauce. Serve over rice.
Ingredients
- 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)
Instructions
- 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.
- 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.
- If your sauce becomes a bit too thick for your liking, you can thin it a bit with vegetable broth.
