# Vegan Thai Red Chickpea Curry

Creamy, flavorful, and so easy, this is an easy vegan Thai Red Curry the whole family will love; it's protein rich from the chickpeas and is freezer friendly so it's the perfect recipe for meal prep!

- Servings: 6 servings
- Total time: 35 min
- Cuisine: Indian
- Category: Dinner
- Language: en

## 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

## Instructions

1. Heat the oil in a large pot or pan over medium heat.
2. Add the onions and sauté until translucent (about 5-10 minutes on low heat).
3. Add in the garlic and ginger and sauté an additional 1-2 minutes.
4. Add in all remaining ingredients aside from the chickpeas.
5. Transfer contents to a high speed blender or food processor and process until completely smooth.
6. Transfer back to the pan.
7. Let simmer on low heat until the sauce begins to thicken.
8. Once thickened, add in the drained and rinsed chickpeas.
9. If 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.
10. Mix until everything is well combined and let simmer for 15 minutes, uncovered.
11. Serve with rice and garnish with cilantro and red pepper flakes.

## Equipment

- large pot or pan
- high 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.

## Source

- Original video: https://eatwithclarity.com/vegan-thai-red-curry/
- Recipe page: https://www.cliprecipe.com/recipe/2b5bd4bc-1bab-48f6-80e4-2e9b896b9b42
- Extracted: 2026-01-01

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt