Coconut Red Curry with Chickpeas
Prep time
Cook time
Total time
A flavorful 1-pot red curry with coconut milk, bell pepper, eggplant, bamboo shoots, and chickpeas! Full of plant-based protein and fiber.
Recipe type: Entrée
Cuisine: Vegan, Gluten-Free, Indian-Inspired, Thai-Inspired
Serves: 3-4
  • 1 Tbsp (15 g) coconut oil
  • 2 Tbsp (12 g) minced ginger
  • 5 cloves garlic, minced (3 Tbsp or 15 g)
  • 2 shallot, minced
  • optional: 1-2 dried red chili or 1 minced serrano pepper (for heat)
  • 3 Tbsp (45 g) red (or green) curry paste (ensure vegan friendliness*)
  • 1 red bell pepper, chopped
  • 1 cup (82 g) chopped eggplant
  • 2 14-ounce (414 ml) cans light coconut milk (canned)
  • 1 8-ounce (226 g) can bamboo shoots (rinsed and drained)
  • 1 heaping tsp ground turmeric
  • 2-3 Tbsp (24-36 g) coconut sugar (plus more to taste)
  • 1 15-ounce (425 g) can chickpeas, well rinsed and drained
  • optional: 1 cup (145 g) green peas (I prefer frozen)
  • optional: fresh basil or cilantro for serving
  1. 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.
  2. Add dried chili (optional) and red curry paste. Stir to combine and cook for 1 minute more, stirring frequently.
  3. 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.
  4. 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).
  5. 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 for 1 of 4 servings without rice or toppings and calculated without peas.
Nutrition Information
Serving size: 1/4 of recipe* Calories: 343 Fat: 17.6 g Saturated fat: 10.7 g Carbohydrates: 40.2 g Sugar: 12.4 g Sodium: 66 mg Fiber: 9.1 g Protein: 12.4 g
Recipe by Minimalist Baker at