Vegan Thai Curried Chickpeas

5 from 6 votes

A flavorful and easy recipe for vegan Thai Curried Chickpeas with an easy vegan Thai red curry paste.

Prep Time10

Cook Time10

Total Time20

Course: Dinner, Lunch, Main Course

Cuisine: Thai

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 166kcal

1 teaspoon avocado oil or any neutral oil (If making this oil-free, use 1 tablespoon of the coconut milk to saute the onions)
1 medium onion (finely chopped)
4-5 cloves garlic (minced or crushed into a paste)
2 heaping tbsp Thai red curry paste (recipe follows, use more or less according to your preference)
2 teaspoon tamari (soy sauce is fine too, but if you use it your dish won't be gluten-free)
2 tomatoes (finely diced)
3 cups chickpeas (cooked or canned)
Juice of half a lime
1 tablespoon sugar
10 basil leaves (torn, or 1 teaspoon dry basil)
¼ cup coconut milk

Heat the oil in a skillet and add the onions. Saute until golden spots appear.
Add the garlic and 1 tablespoon of the red curry paste. Stir until the paste has dissolved into the oil.
Add the chickpeas, tamari, sugar, lime juice and tomatoes. If using dry basil, add it at this time. If the sauce is dry, add half to one cup of water.
When the curry comes to a boil, turn down the heat and simmer another two-three minutes. Add the coconut milk and warm through without bringing to a boil.
Add the remaining 1 tablespoon of red curry paste and stir in.
Check if you need salt. If using fresh basil leaves, add now and turn off the heat.