This easy Thai vegan chickpea curry is made with a red curry paste and is loaded with veggies. It’s a quick and budget friendly dinner for the whole family!
One of my favorite quick and easy weeknight dinners is a vegan chickpea curry. I always have cans of chickpeas and coconut milk on hand and can use whatever vegetables I have on hand. This Thai vegan chickpea curry is quick and easy to make and easily adaptable based on the vegetables you have on hand.
KEY INGREDIENTS + VARIATIONS
Red curry paste: Mekhala red curry paste is my go-to for this red thai curry recipe. It’s organic and gluten-free, and I find has a great depth of curry flavor. You can use whatever curry paste is available at stores near you though or check online. If you can’t find a red curry paste, yellow or green also works.
Veggies: I add carrots, bell peppers and asparagus in this recipe. I also like adding diced green beans or potatoes if I have them. If you decide to add potatoes, dice them into ½ inch cubes so they cook quickly. I usually put them into the pan before the onion and let cook for 5 minutes on medium heat, until slightly softened.
Beans: I love using chickpeas in vegan curries as they stand up well when simmered in a sauce. You can swap in black beans and white beans instead, but they tend to be softer than chickpeas, so you might need to reduce the simmer time in step 4 if you notice them getting mushy.
Coconut milk: Coconut milk is a key ingredient in this recipe and I do not recommend substituting with another kind of milk. Coconut milk is much more rich than regular milk or alternative vegan milks. It adds much needed creaminess and fat to make a great curry sauce.
Equipment
PrintThai vegan chickpea curry
- Total Time: 30
- Yield: 2-4 1x
- Diet: Vegan
Description
This quick and easy chickpea curry is loaded with vegetables and vegan protein. Serve over rice or your favorite grain for a healthy meal.
Ingredients
1 can of chickpeas
1 can of coconut milk
1 medium sized onion, diced
2 medium sized carrots, peeled and diced
1 medium sized red bell pepper, diced
4 stalks of asparagus, cut into 1-2 inch pieces
1 inch of french ginger, peeled and minced
2 cloves of garlic
2-4 tablespoons of Thai curry paste
1 tablespoon cooking oil (avocado or coconut work well)
cooked rice, cilantro and jalapeño for serving
Instructions
- Heat oil in a medium sized pan. Add onion and sauté for 3-4 minutes, until translucent. Add carrots and sauté for another 4 minutes. Add bell pepper and sauté for 1 minute.
- Add garlic, ginger, and asparagus. Sauté until all vegetables are slightly softened, about 2 minutes.
- Add coconut milk and stir until combined. Let simmer for 5 minutes, until vegetables are softened and curry is thickened.
- Add chickpeas and cook for another 4 minutes.
- Serve over rice and enjoy!
- Prep Time: 10
- Cook Time: 20
- Category: Curry
- Cuisine: Thai
Keywords: vegan, curry, thai curry, chickpeas, red thai curry, vegan curry
Sheryl says
I don’t normally like chickpeas but after my girlfriend made this for me I had to make it again! Thanks coco!
★★★★
Jen says
Love this easy recipe. It’s become a staple in our house!
★★★★★
Hanna Pelikan says
Saved as a favorite, I like your website!
Yelena M says
bookmarked!! I love your blog!