Vegan Thai Red Chickpea Curry

Name: Vegan Thai Red Chickpea Curry
Total time: 35 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 large yellow or white onion, chopped; 1 tablespoon minced garlic; 1 tablespoon fresh grated ginger; 2 tablespoons oil, I used coconut oil; 1 cup full fat coconut milk; 1 15 ounce can chopped or diced tomatoes; 1 teaspoon ground turmeric; 6 tablespoons thai red curry paste; 1 tablespoon maple syrup; 1.5 tablespoons tapioca starch; 1 teaspoon salt; 0.25 teaspoon black pepper; 3 15 ounce cans chickpeas, drained and rinsed

35m

Serves 6

https://eatwithclarity.com/vegan-thai-red-curry/

Vegan Thai Red Chickpea Curry

https://eatwithclarity.com/vegan-thai-red-curry/

35m

Serves 6

Directions

1Heat the oil in a large pot or pan over medium heat.
2Add the onions and sauté until translucent (about 5-10 minutes on low heat).
3Add in the garlic and ginger and sauté an additional 1-2 minutes.
4Add in all remaining ingredients aside from the chickpeas.
5Transfer contents to a high speed blender or food processor and process until completely smooth.
6Transfer back to the pan.
7Let simmer on low heat until the sauce begins to thicken.
8Once thickened, add in the drained and rinsed chickpeas.
9If the sauce is not thickening, whisk in another 1-2 teaspoons of tapioca starch, keeping in mind it will thicken quite a bit as it sits.
10Mix until everything is well combined and let simmer for 15 minutes, uncovered.
11Serve with rice and garnish with cilantro and red pepper flakes.

Ingredients

1 large yellow or white onion, chopped
1 tablespoon minced garlic
1 tablespoon fresh grated ginger
2 tablespoons oil, I used coconut oil
1 cup full fat coconut milk
1 15 ounce can chopped or diced tomatoes
1 teaspoon ground turmeric
6 tablespoons thai red curry paste
1 tablespoon maple syrup
1.5 tablespoons tapioca starch
1 teaspoon salt
0.25 teaspoon black pepper
3 15 ounce cans chickpeas, drained and rinsed

Equipment

large pot or panhigh speed blender or food processor

Tips

This recipe is freezer friendly; allow it to cool completely before transferring to a container, and it will keep in the freezer for 1 month.
If you want the curry spicier, add a pinch of cayenne or a chopped chili pepper when adding the ginger, or use red pepper flakes as a garnish.
If you don't like too much sauce, you can reduce the coconut milk to 1/2 cup.

Vegan Thai Red Chickpea Curry

Vegan Thai Red Chickpea Curry

Directions

Ingredients

Equipment

Tips

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