Could there possibly be too many curries in the world? I say, no.
I’ve been super into red curries lately for their spicy, smoky kick. And because chickpeas lend so beautifully to spicy sauces, they are my protein of choice here.
Shall we dig in?
This curry is inspired by one I’ve been ordering from a local Thai shop in our new neighborhood. There’s nothing a little papaya salad, spring rolls, and curry won’t fix after a long day. It’s been our go-to Sunday routine as of late. (I’m not mad about it.)
This recipe is simple, requiring just 1 pot and 30 minutes to prepare!
Plus, the ingredients are simple and versatile. Don’t have eggplant? Omit or sub for mushrooms or zucchini. Don’t have bamboo shoots? Leave ’em out. Looking for more protein? Be sure to include the green peas, which provide 8 grams per cup!
I hope you guys love this curry! It’s:
This would make the perfect weeknight meal when you’re craving something hearty but are short on time. It would also be great for entertaining guests as it’s sure to please vegans and non-vegans alike. Serve as is or over white or brown rice, quinoa, or my recent love – cauliflower rice.
If you give this recipe a try, let us know! We love seeing your comments, ratings, and photos tagged #minimalistbaker on Instagram. Cheers, friends!
Coconut Red Curry with Chickpeas
- 1 Tbsp coconut oil
- 2 Tbsp minced ginger
- 5 cloves garlic, minced (~3 Tbsp as original recipe is written)
- 2 medium shallot, minced
- 1-2 dried red chili (optional // or 1 minced serrano pepper per 1-2 red chilies // for heat)
- 3 Tbsp red (or green) curry paste (ensure vegan friendliness*)
- 1 medium red bell pepper (chopped)
- 1 cup chopped eggplant
- 2 14-ounce cans light coconut milk
- 1 8-ounce can bamboo shoots (rinsed and drained)
- 1 heaping tsp ground turmeric
- 2-3 Tbsp coconut sugar (plus more to taste)
- 1 15-ounce can chickpeas (well rinsed and drained)
- 1 cup green peas (I prefer frozen // optional)
- fresh basil or cilantro for serving (optional)
Heat a large pot over medium heat. Once hot, add coconut oil, ginger, garlic, and shallot. Sauté for 2-3 minutes or until slightly softened.
Add dried chili (optional) and red curry paste. Stir to combine and cook for 1 minute more, stirring frequently.
Add bell pepper and eggplant and stir to coat. Then add coconut milk, bamboo shoots, turmeric, coconut sugar, and chickpeas. Stir to combine and bring to a simmer over medium heat. Then reduce heat to low and continue cooking (uncovered) for 10-15 minutes.
Taste and adjust flavor as needed, adding sea salt for saltiness or coconut sugar for sweetness. For more heat, add a bit more curry paste (or a pinch of cayenne pepper).
Add peas (optional), stir, and cook for 5 minutes more. Then serve as is or over brown rice, white rice, or cauliflower rice. Garnish with fresh basil or cilantro (optional). Store leftovers covered in the refrigerator up to 3-4 days.
*My favorite vegan-friendly curry brands are Thai Kitchen and Thai True.
*Nutrition information is a rough estimate calculated without rice, toppings, or peas.