This red thai chickpea curry was inspired¬† from a trip I took a couple months ago to the east coast. In June I drove out to North Carolina and stayed in an Airbnb in a cute little town called Beaufort. Yes, it is just as cute and perfect as it sounds and I’ll share more of that experience in another post! There was another girl at the airbnb named Bipasha (how cool is that name?!). She was born and raised in India and I was able to learn a lot about her culture and all the yummy food she grew up eating.

Growing up in farmland Indiana, curry wasn’t a main dish at our dinner table. shocker, I know. After meeting Bipasha my eyes were opened and I was eager to try a curry recipe for myself. I always thought curry was a single dish and extremely spicy. I quickly found out after the bewildered look on Bipasha’s face that it is actually a number of dishes you can make just with different spices, chillies and vegetables. Eager to expand my palate I did my research and got to cooking. I’m not a huge fan of spicy food so I left the chillies out and went with a mild red curry paste to bring this dish to life.

Check out the video to see how easy this dish is to make!

I loved this dish so much the first time I made it, that I ended up making it two more times that week! It’s really that good! The best part about this dish is that it’s a one pot meal, which makes the cleanup super quick and easy. I also love the versatility this meal brings to the table. You can add just about any veggies and protein you fancy!

Let me know if you try this recipe and what you think of it in the comments section below!

Screenshot the recipe

Red Thai Chickpea Curry

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Category: entree

Cuisine: plant-based

Yield: 3

Ingredients

  • Sauce
  • 1 red onion diced
  • 3 tbsp Red Curry Paste
  • 5 tbsp Soy Sauce
  • 1 can Coconut Milk
  • 1 tsp Chilli Paste
  • Veggies
  • 2 cups broccoli
  • 4-5 small potatoes
  • 1 1/2 cups green beans
  • 1 cup frozen peas
  • 1 can chickpeas
  • 1-2 handful spinach
  • Toppings
  • 1/2 red onion
  • leftover coconut milk

Instructions

  1. 1. Cut up the small potatoes and boil for 10 minutes, or until soft.
  2. 2. Set the potatoes aside.
  3. 3. Start the sauce by adding a teaspoon of oil and red onion to large pot on medium heat. Stir onions till slightly browned.
  4. 4. Add the curry paste and stir till mixed well.
  5. 5. Pour in the soy sauce, coconut milk and chili past. Mix all together well and let sit for 1-2 minutes.
  6. 6. Add all the veggies and chickpeas (minus the spinach) to the pot and let simmer for 5-8 minutes.
  7. 7. Stir in the spinach and top with red onion.
http://hannahshanae.com/red-thai-chickpea-curry/

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