Thai Coconut Chickpea Curry
This Thai Coconut Chickpea Curry is a tasty but timesaver recipe perfect for your busy week!
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.
Notes
This Thai Coconut Chickpea Curry is a delicious weeknight favorite packed with unique indian flavors!