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.
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.