Coconut Red Curry with Chickpeas

Coconut Red Curry with Chickpeas

  • Serves: 3-4
Coconut Red Curry with Chickpeas

Coconut Red Curry with Chickpeas

Diets

  • Vegan
  • Gluten free

Ingredients

  • Produce

    • 1 8-ounce (226 g can Bamboo shoots
    • 1 15-ounce (425 g can Chickpeas
    • 1 cup Eggplant
    • 5 cloves Garlic
    • 2 tbsp Ginger
    • 1 Red bell pepper
    • 2 Shallot
  • Canned Goods

    • 3 tbsp (or green curry paste, red
    • 2 14-ounce (414 ml cans Coconut milk, light canned
  • Baking & Spices

    • 2 tbsp Coconut sugar
    • 1 heaping tsp Turmeric, ground
  • Oils & Vinegars

    • 1 tbsp Coconut oil

Found on

Description

Simple Food, Simply Delicious

A flavorful, 1-pot red curry with coconut milk, bell pepper, eggplant, bamboo shoots and chickpeas! Full of plant-based protein, fiber and so flavorful.

Ingredients

  • 1 Tbsp (15 g) coconut oil
  • 2 Tbsp (12 g) minced ginger
  • 5 cloves garlic, minced (3 Tbsp or 15 g)
  • 2 shallot, minced
  • optional: 1-2 dried red chili or 1 minced serrano pepper (for heat)
  • 3 Tbsp (45 g) red (or green) curry paste (ensure vegan friendliness*)
  • 1 red bell pepper, chopped
  • 1 cup (82 g) chopped eggplant
  • 2 14-ounce (414 ml) cans light coconut milk (canned)
  • 1 8-ounce (226 g) can bamboo shoots (rinsed and drained)
  • 1 heaping tsp ground turmeric
  • 2-3 Tbsp (24-36 g) coconut sugar (plus more to taste)
  • 1 15-ounce (425 g) can chickpeas, well rinsed and drained
  • optional: 1 cup (145 g) green peas (I prefer frozen)
  • optional: fresh basil or cilantro for serving

Directions

  • Heat a large pot over medium heat. Once hot, add coconut oil, ginger, garlic and shallot. Sauté for 2-3 minutes, or until slightly softened.
  • Add dried chili (optional), and red curry paste. Stir to combine and cook for 1 minute more, stirring frequently.
  • Add bell pepper and eggplant and stir to coat. Then add coconut milk, bamboo shoots, turmeric, coconut sugar and chickpeas. Stir to combine and bring to a simmer over medium heat. Then reduce heat to low and continue cooking (uncovered) for 10-15 minutes.
  • Taste and adjust flavor as needed, adding sea salt for saltiness or coconut sugar for sweetness. For more heat, add a bit more curry paste (or a pinch of cayenne pepper).
  • Add peas (optional), stir, and cook for 5 minutes more. Then serve as is, or over brown rice, white rice, or cauliflower rice. Garnish with fresh basil or cilantro (optional). Store leftovers covered in the refrigerator up to 3-4 days.

Nutrition

Nutrition Information Serving size: 1/4 of recipe* Calories: 343 Fat: 17.6 g Saturated fat: 10.7 g Carbohydrates: 40.2 g Sugar: 12.4 g Sodium: 66 mg Fiber: 9.1 g Protein: 12.4 g
  • Serves: 3-4
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Title:

Coconut Red Curry with Chickpeas | Minimalist Baker Recipes

Descrition:

Could there possibly be too many curries in the world? I say, no. I’ve been super into red curries lately for their spicy, smoky kick. And because chickpeas lend so beautifully to spicy sauces, they are my protein of choice here. Shall we dig in? This curry is inspired by one I’ve been ordering from a …

Coconut Red Curry with Chickpeas

  • Produce

    • 1 8-ounce (226 g can Bamboo shoots
    • 1 15-ounce (425 g can Chickpeas
    • 1 cup Eggplant
    • 5 cloves Garlic
    • 2 tbsp Ginger
    • 1 Red bell pepper
    • 2 Shallot
  • Canned Goods

    • 3 tbsp (or green curry paste, red
    • 2 14-ounce (414 ml cans Coconut milk, light canned
  • Baking & Spices

    • 2 tbsp Coconut sugar
    • 1 heaping tsp Turmeric, ground
  • Oils & Vinegars

    • 1 tbsp Coconut oil

The first person this recipe

minimalistbaker.com

minimalistbaker.com

286 0

Found on minimalistbaker.com

Minimalist Baker

Coconut Red Curry with Chickpeas | Minimalist Baker Recipes

Could there possibly be too many curries in the world? I say, no. I’ve been super into red curries lately for their spicy, smoky kick. And because chickpeas lend so beautifully to spicy sauces, they are my protein of choice here. Shall we dig in? This curry is inspired by one I’ve been ordering from a …