Creamy red curry with chickpeas & vegetables (vegan, GF, one-pot)

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This rich, flavorful curry is the ultimate vegan dinner for chilly days. It’s loaded with chickpeas, vegetables, and delicious goodness.

Curry might as well be my best friend. I love all kinds of curry: Indian, Thai, Japanese, Jamaican, etc. etc. I love the flavor, the textures, and the versatility.

This recipe uses Thai red curry paste for convenient, bold flavor. If you can’t find red curry paste, other types of Thai curry paste work well: Massaman, yellow, and so on.

As always, feel free to adjust seasonings to your desired taste! For instance, you may omit the green chilis for less heat, or add more turmeric / coriander for earthiness.

Full-fat coconut milk is preferred for flavor, but if you are looking for something less heavy, lite coconut milk is your friend. The resulting broth mixture won’t be as creamy, but it’s still delicious!

I hope this curry recipe will win your heart. ;^)

Creamy red curry with chickpeas & vegetables (vegan, GF, one-pot)

This rich, flavorful curry is the ultimate vegan dinner for chilly days. It's loaded with chickpeas, vegetables, and delicious goodness.

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Main Dish

Servings 4 servings

Ingredients

  

• 1 large onion | 250g; diced
• 3 cloves garlic | minced
• 2 tbsp ginger root | minced
• 2 green chilis | minced; use one or omit for less heat
• 1 tsp ground turmeric
• 1/2 tsp ground coriander
• 1/2 tsp black pepper
• 3-4 tbsp red curry paste | 60-80g; to taste
• 2 large carrots | 250g; chopped
• 1 1/2 cups cooked chickpeas | 250g (or one 14-oz can, drained)
• 4 cups chopped veggies | 600g; such as sweet potatoes, cauliflower, zucchini, etc.
• 2 cups coconut milk | 400g (or one 14-oz can); lite or full-fat
• salt, pepper, and lemon juice | to taste

Instructions

• In a large pot, heat some oil and saute the onion, garlic, ginger, and chilis for 5 minutes.
• Stir in turmeric, coriander, black pepper, curry paste, and carrots.
• Cook on medium-high heat until fragrant, about 5 minutes, then add in chickpeas and veggies with coconut milk.
• Cover the pot and bring to simmer, then reduce the heat and cook for 10 minutes -- or until the vegetables are tender.
• Season with salt, lemon juice, and spices as desired. Serve warm.

Keyword Beans & chickpeas, Coconut, Comfort food, Curry, Main dish