Coconut Curry with Chickpeas {Straightforward + Vegan} – WellPlated.com

This creamy, calmly candy and spicy Coconut Curry recipe is impressed by the curries I ate throughout our journey to Thailand a number of years in the past. This model is made with easy-to-find elements, filled with wealthy Thai taste, has a beautiful creamy texture, AND is vegan too!

Why You’ll Love This Straightforward Curry Recipe

• Heat, Daring Flavors. Thai meals is complicated and fragrant, with candy, spicy, and tangy notes from elements like chilis, citrus, garlic, and fish sauce or soy sauce. From Shrimp Pad Thai to Panang Curry, we LOVE it!
• Quick + One-Pot. This can be a 30-minute meal and if you happen to low cost the rice, it’s additionally a one-pot meal. Which means much less time washing dishes and extra time consuming the all-time coconut curry!
• Pantry Substances. The elements on this recipe are streamlined and straightforward to search out, irrespective of the place you reside! Hold Thai crimson curry paste (which is broadly accessible in grocery shops all through the U.S.), a can of chickpeas, canned coconut milk, and a bag of frozen veggies available, and you may whip up this recipe (or Massaman Curry!) anytime.
• Saucy. The sauce is among the greatest elements of curry. Creamy coconut milk tames the warmth and makes curry sauces further yummy over brown rice or sopped up with bread.
• Wholesome. This vegetarian coconut curry is filled with greens, plant-based protein, and is even dairy free (so sure, it’s vegan!).
• Adaptable. No chickpeas available? Take a observe from my Tofu Curry and swap cubed sautéed or Air Fryer Tofu. Swap the veggies right here for no matter is in your crisper drawer.

Find out how to Make Coconut Curry

In Thailand, a lot of the coconut curries we tried had been made with hen (like this Thai Hen Curry), however to maintain this recipe further super-duper speedy, I turned it right into a Thai vegetable curry through the use of chickpeas as a substitute.

The Substances

• Chickpeas. The chickpeas’ gentle taste meshes nicely with the bolder spices within the straightforward curry sauce, and their pleasantly chewy texture is a pleasant distinction to the sauce’s creaminess
• Pink Curry Paste. The star of the present that packs taste and punch into each chew of this wholesome vegetarian curry with chickpeas. Craving selection? Choose up inexperienced curry paste and use it for a Inexperienced Curry!

• Coconut Milk and Coconut Sugar. Infuse this dish with coconut goodness and make it wealthy, creamy, and barely candy.
• Soy Sauce. For some good old style umami taste.
• Rice Vinegar. Balances the dish and lends it some very important acidity.
• Greens. I used bell peppers, onions, carrots, and peas, all of which I discovered in my coconut curry bowls in Thailand at one level or one other.
• Ginger + Garlic. An important duo of dynamic spices that give this recipe some further zip.
• Rice or Quinoa. For serving. Brown rice (I like to make brown rice within the Prompt Pot) or cooked quinoa are my favorites so as to add some bulk and extra plant-based fiber to this recipe to make it extra filling. It’s also possible to use white rice.

The Instructions

1. Saute. I like to make use of coconut oil however canola oil or avocado oil work too.

2. Add the Aromatics. Garlic, ginger, and the curry paste bloom with taste over the warmth.

3. Add the Veggies. Be happy to mess around together with your greens of selection.

4. Add the Coconut Milk and Chickpeas. Stir all of it collectively.
5. Simmer. In 10-Quarter-hour, your curry will thicken.

6. Add the Ending Substances. Soy sauce and rice vinegar, plus frozen peas if you happen to like (they’ll thaw instantly).

8. Serve. Over rice or quinoa, garnished with recent cilantro, or borrow from Indian curries and dip with Do-it-yourself Naan. ENJOY!

Storage Suggestions

• To Retailer. Hold leftovers in an hermetic container within the fridge for 3 to 4 days.
• To Reheat. Heat in a skillet over medium warmth till steaming. It’s also possible to microwave in a coated microwave-safe container till heated by way of.
• To Freeze. I don’t suggest freezing, as I’ve not had the very best luck freezing sauces with coconut milk bases.

• Dutch Oven. (This one is excellent. This is one other glorious, extra economical possibility.)
• Prompt Pot. I cook dinner brown rice in my Prompt Pot, and it’s excellent each time. (You’ll be able to, in fact, cook dinner rice in an everyday saucepan too!)

It’s comforting to know that whereas I may not have the ability to sneak again to Chiang Mai to wash an elephant anytime quickly, no less than I can relive the expertise by way of this straightforward vegan coconut curry recipe.

Recipe Suggestions and Methods

• Use Your Favourite Veggies. Be happy to swap in numerous greens to fit your tastes and what’s in your fridge—cauliflower, broccoli, pea pods, bok choy, candy potatoes, eggplant..it’s all honest sport! Be mindful the cooking occasions might have to regulate since some veggies will cook dinner quicker or longer than these chosen for the unique recipe.
• Put money into a Few Thai Substances. It really is wonderful what number of extra recipes you may make when you might have fish sauce, a jar of crimson curry, and a can of coconut milk. See these Asian-inspired recipes for much more concepts and add them to your grocery cart!
• Style, Style, Style. Don’t be afraid to regulate the sauce to fit your tastes as you go. Add further soy sauce (for extra saltiness), coconut sugar (for extra sweetness), or crimson pepper flakes (for extra warmth). This recipe is flexible to go well with completely different palettes.