Vegan Thai Curried Chickpeas
A bright, flavorful and easy recipe for vegan Thai Curried Chickpeas made with an easy vegan Thai red curry paste. Make the curry paste ahead and refrigerate, then make the curry in under 15 minutes when you have a mind to eat it. Vegan, soy-free, gluten-free and nut-free recipe.
Servings: 8 servings
- 1 teaspoon vegetable 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 tablespoon Thai red curry paste (use more or less depending on your taste)
- 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.
Calories: 166kcal | Carbohydrates: 23g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Sodium: 91mg | Potassium: 309mg | Fiber: 5g | Sugar: 6g | Vitamin A: 299IU | Vitamin C: 7mg | Calcium: 43mg | Iron: 2mg