Vegan Thai Red Chickpea Curry
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.