This loaded Vegan Coconut Curry is a fan favorite and the BEST chickpea curry you will ever try! I am serious about this…there is never too many curries in the world!
When my husband and go out for Thai food, 9 times out of 10 I order some variation of curry….red, green, yellow, and now that I think about it, I wonder if there is a combination curry dish I haven’t tried? Anyone know if it’s ok to mix curries🤷🏼♀️?
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. Next time I may try this with my crispy tofu!
About Red Curry
Personally I love all curries but red curry is probably most popular and my favorite. When I make Thai at home, I like to use red curry paste, coconut milk, and vegetables, and either tofu or chickpeas. The paste is typically made with red chilies, garlic, lemongrass, and other herbs and spices, making it spicy and fragrant!
Lets chat about this!
In my version I am using Turmeric which for obvious reasons is one of my favorite spices. You do know it’s good for inflammation right? I actually cook with it frequently and take this supplement on a daily basis. The older I get, the more I realize I need to do more self care to keep my joints healthy so I can continue to live a longer healthier life. Running is something I love and I honestly believe eating more plants and taking good quality supplements for over 30 years has helped me stay active.
For some reason when it’s cold out, I crave spicy dishes. Or maybe I just love spice? I heard on a podcast the other day, if you’re trying to cut back on meat, at first it might seem hard. However, the less often you eat meat, your taste buds will eventually realize it’s not the meat that is the best part of the dish, but it’s all the yummy spices and sauces in vegetarian cuisine.
Ok back to my dish dish….
How to Make This Recipe
This recipe is simple, requiring just 1 pot and 30 minutes to prepare!
Plus, the ingredients are simple and versatile. Don’t have carrots, use zucchini, mushrooms or omit entirely. Don’t have artichoke hearts, use bamboo shoots or again leave ’em out? Looking for more protein? I personally love peas because they have 8 grams of protein per cup, but I husband unfortunately is not a fan. If you’re crowd loves green peas, be sure to include them.
I hope you guys love this curry! It’s:
Simple
Quick
Creamy
Vegetable-packed
Savory-sweet
Subtly spiced
Super satisfying
& Delicious
This is easy enough for a weeknight meal when you’re short on time but definitley elegant enough for entertaining guests. My husband and I are not vegan but we both LOVE this curry. It’s as good as anything I have had at my favorite Thai restaurant. Serve as is or over white or brown rice, quinoa, or my favorite, cauliflower rice on low carb days. Don’t forget the sprinkling of fresh herbs before serving.
Remember it’s never too late to try cutting back on meat on a weekly basis. Maybe it’s just meat-less Monday? I eat mostly plants now but it’s definitley been a journey for me. Just remember you’re never too old to try something new. Last week my friend challenged me to this “old lady” shoe challenge. Since I teach yoga and I work on balance on a weekly basis, I was sure I would be able to do this but I was still a bit nervous. But remember, the only way to fail at something is by not trying. I did it….not perfectly but it’s not about being perfect! There is always room for improvement no matter how old or young you are…..Age is just a number friends!
COCONUT RED CURRY WITH LOTS of VEGGIES & CHICKPEAS
INGREDIENTS:
- 1 Tbsp coconut oil
- 2 Tbsp minced ginger
- 5 cloves garlic, minced (~3 Tbsp as original recipe is written)
- 2 medium shallot, minced
- 2 large carrots diced
- 1-2 dried red chili (optional // or red pepper flakes for heat)
- 3 Tbsp red (or green) curry paste
- 1 medium red bell pepper or a combination of red, yellow, & orange (cut in strips)
- 2 14-ounce cans coconut milk
- 1 8-ounce can artichoke hearts (rinsed and drained)
- 1 heaping tsp ground turmeric
- 2-3 Tbsp coconut sugar (more to taste)
- 2 tablespoons coconut aminos
- 1 15-ounce can chickpeas (well rinsed and drained)
- 1 cup green peas (I prefer frozen // optional)
- zest of a lime
- fresh basil or cilantro for serving
DIRECTIONS:
- 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 peppers and carrot and stir to coat. Then add coconut milk, artichoke hearts, 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 red pepper flakes).
- Add peas (optional), stir, add lime zest, 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.
What is your favorite Thai dish?
Do you have a favorite ethnic cuisine?
Have you tried the “old man-lady” shoe challenge?
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