This vibrant dish is going to fit right into your weekly meal plan! It comes in at just under 30 minutes to make but tastes like a dish that marinated and took hours to cook!
The Thai Coconut Chickpea Curry recipe feels like comfort in a bowl! This recipe would fit right into the fall and easily be the perfect fall recipe because of its warmth and watery consistency.
No matter if you are a curry or Indian-style food person this dish is filled with bold flavors that draw you in! If you are ever looking for a quick and tasty dish that you want to really deliver on the flavors, this is it. You will be asked to make it again before you know it!
Chickpeas are one of those canned goods that you did not know was so good and so versatile. We use chickpeas in our house all the time and once you try a few chickpeas recipes you will too. It can be used in dessert recipes, meals, and even in salads.
Fresh ginger is best for this recipe, but it can sometimes be hard to find. Look in the refrigerated section of the produce section at your grocery store and look near the garlic. It is easily hidden because many stores do not keep many in stock. If you are not able to get it fresh, ground ginger or ginger paste will be wonderful for this recipe. Do not overthink about what type of ginger you need for this recipe.
Coconut milk is fantastic and is used in many Indian recipes. Coconut milk is a little pricey but a little goes a long way. If you would like to start making more Indian dishes in your household, you want to make sure you always have a few cans on hand along with some ginger paste since it lasts longer than fresh.
Thai Coconut Chickpea Curry
Ingredients
FOR THE ROASTED CHICKPEAS
- 14 oz can chickpeas
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1 teaspoon garam masala
FOR THE CURRY
- 1 tablespoon coconut oil
- 1 large red onion diced
- 2 large garlic cloves minced
- 1 tablespoon fresh ginger grated
- 3 tablespoons Thai red curry paste
- 2 14 oz cans chickpeas, drained
- 10 fl oz vegetable stock
- 13.5 fl oz coconut milk
- 100 g or 3.5 oz baby spinach
- Juice of half a lime
Instructions
- Start by making the roasted chickpeas. Preheat the oven to 350°F. Line a baking tray with parchment paper and set it aside.
- Place one can of chickpeas (rinsed and well-drained) into a bowl and toss them with the olive oil, salt and garam masala. Transfer the chickpeas to the baking tray and bake for 20-25 minutes, stirring halfway, until they’re crisp all the way through.
- Meanwhile, make the curry. Heat the coconut oil in a large pan or Dutch oven and add the red onion. Cook for 2-3 minutes until the onion is soft, stirring occasionally. Add the garlic and ginger and continue to cook for another minute until fragrant.
- Add the Thai red curry paste and chickpeas and fry gently for 2-3 minutes. If you want the curry to be on the thicker side, mash some of the chickpeas with a potato masher.
- Stir in the vegetable stock and coconut milk and simmer for 15 minutes (or until the curry has thickened to your liking).
- Add the spinach and continue to cook for another 2-3 minutes until it wilts. Stir in the lemon juice and top with the roasted chickpeas, reserving some to garnish individual bowls.
