I love it when recipes are inspired by a fond memory or an especially exceptional meal. This recipe is inspired by both.
During a recent trip back to Kansas for some freelance work, we spent the evening with my parents at Public – one of our favorite restaurants in Wichita.
They had a chickpea curry on special and I couldn’t resist. I love trying vegan dishes at otherwise non-vegan restaurants just to see what they have to offer. I was so pleasantly surprised by this dish and it far exceeded my expectations.
This dish is a cross between a stew and a traditional curry, with the addition of Israeli couscous to give it more body and texture.
It’s also quick and simple – requiring just 1 pot and about 30 minutes to prepare. And it’s extremely versatile (see notes to keep it gluten free).
The primary flavor comes from green curry paste – a new-to-me ingredient that will no doubt be stocked in my pantry from now on. It’s a slightly more mild curry with a vibrant green color thanks to coriander, cumin, cilantro and lemongrass (just to name a few). I think I’m in love.
As your curry simmers away, it’s time to prepare your toppings.
I went with pan-fried tofu for extra texture and protein, but it’s completely optional! The dish really is delicious and filling on its own. A few other options include sriracha, bean sprouts, shredded Brussels sprouts, lime juice, and cilantro. So much yum.
I think you guys are going to LOVE this dish. It’s:
& seriously satisfying
If you give it a try, let us know what you think! Leave a comment and rate it. And while you’re at it, take a picture and tag it #minimalistbaker on Instagram so we can see! We love seeing our recipes come to life in your kitchens. Cheers, friends!
- 2 Tbsp coconut oil
- 1/4 yellow onion, diced (~1/2 cup)
- 4 cloves garlic, minced
- 2 Tbsp minced or grated fresh ginger (or galangal), skin removed
- 1/2 cup finely diced carrots
- 1 15-ounce (425 g) can chickpeas, thoroughly rinsed and drained
- 3 1/2 Tbsp (~52 g g) green curry paste (I used Thai Kitchen brand)
- 2 1/2 cups (600 ml) light coconut milk (about 1 1/4 14-ounce cans)
- 1 cup (240 ml) vegetable stock (if low sodium, add more salt)
- 3-4 Tbsp (36-48 g) coconut sugar (or sub maple syrup)
- 1 tsp lime zest, or a small handful of kaffir lime leaf
- 3/4 cup (~112 g) dry Israeli couscous (see notes for substitutions)
- Sea salt to taste
- Baked or pan-fried crispy tofu (see notes)
- Bean sprouts or shredded Brussels sprouts
- Lime juice
- Fresh basil or cilantro, chopped/torn
- Heat a pot, large saucepan or deep skillet over medium heat. Once hot, add coconut oil, garlic, ginger, carrot and onion.
- Cook, stirring frequently, for 3-4 minutes or until the onion is translucent. Add curry paste and stir to coat. Cook for 1 minute.
- Add chickpeas and stir to coat once more. Cook for 3-4 minutes.
- Add coconut milk, vegetable broth, coconut sugar (or maple syrup), lime zest (or leaf), and stir to combine. Bring mixture to a heavy simmer over medium-high heat.
- Once simmering, add couscous, stir and reduce heat to low. Cover and simmer for 15 minutes.
- Taste and adjust seasonings as needed, adding fresh lime juice for tang, maple syrup or coconut sugar for added sweetness, and salt for depth of flavor. I added a bit more of each as you really want the flavor to be big, bold and punch through in each bite. Don’t be shy!
- Then turn off heat and let rest for at least 10 minutes before serving. This will allow the flavor to permeate the chickpeas and couscous even more.
- Serve with fresh lime juice, fresh herbs, sriracha, and just a sprinkle more coconut sugar (trust me! the flavor payoff is big). You can also serve with pan-seared tofu (instructions below) and/or bean sprouts or shredded Brussels Sprouts.
*Recipe inspired by the Green Tofu Curry at Public.
*If you don’t have / don’t want to use couscous, you can double up on chickpeas, or omit it and serve this over coconut rice or quinoa instead.
*Nutrition information is a rough estimate for 1 of 4 servings without toppings.