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Bowl of our delicious veggie-packed Red Coconut Curry with Chickpeas
4.6 from 35 votes

Coconut Red Curry with Chickpeas

A flavorful 1-pot red curry with coconut milk, bell pepper, eggplant, bamboo shoots, and chickpeas! Full of plant-based protein and fiber.
Author: Minimalist Baker
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4
Category: Entree
Cuisine: Gluten-Free, Indian-Inspired, Thai-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

  • 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)

Instructions

  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.

Notes

*My favorite vegan-friendly curry brands are Thai Kitchen and Thai True.
*Nutrition information is a rough estimate calculated without rice, toppings, or peas.

Nutrition Per Serving (1 of 4)