There’s nothing more comforting than a bowl of this hearty curry over rice. It’s packed with veggies and simple to make (and tastes even better the next day— make extra and store leftovers in the fridge/freezer for future meals!)
Thai Coconut Chickpea Curry (Vegan, Gluten-Free)
[cooked-sharing]
In a large pot, heat coconut oil and sauté the ginger and onion on medium heat until fragrant, about 2-3 minutes.
Add in minced garlic, curry paste, turmeric (and some dried chilies, if you want a spicier curry) and cook for another minute.
Add the vegetables, then the coconut sugar, chickpeas, coconut milk, and water, and cook on medium heat until mixture comes to a boil. Cover and cook on low heat for another 15 minutes, until vegetables are tender.
Remove from heat and add in the lime juice. Taste and add more salt, coconut sugar, lime juice, or curry paste as needed.
Garnish with cilantro and another squeeze of lime juice, and serve immediately.
- *Any sugar will work. I use coconut sugar because it's unrefined and has a lower glycemic index/contains trace minerals.
- **You can also substitute cooked lentils or another type of bean.
Ingredients
Stella says
I think you meant to write “Add in minced garlic” in the second step instead of the ginger. You already added the ginger in the first step. I did vary slightly the method described, and needed to use less liquid. The final product tastes good, and has good flavors, It’s an easy meal to put together on a busy night.
Hannah says
Fixed– thanks so much for letting me know! So glad you liked the recipe!