Prep Time: 10 minutes | Cook Time: 25 minutes | Servings: 4
This luscious curry is a plant-based twist on the classic Thai coconut curry, blending chickpeas with rich coconut milk, red curry paste, and colorful veggies. Originating from Thailand, coconut curry is known for its balance of spice, sweetness, and creaminess—and this version does not disappoint. It’s hearty, comforting, and ideal for those trying to eat more plants without sacrificing flavor. With its velvety texture and warm, aromatic spices, this dish brings the street food stalls of Bangkok right into your kitchen.
Ingredients
- 1 tablespoon coconut oil
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Thai red curry paste (vegan-friendly)
- 1 red bell pepper, thinly sliced
- 1 zucchini, sliced into half-moons
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) full-fat coconut milk
- 1/2 cup vegetable broth (low sodium)
- 1 tablespoon soy sauce or tamari
- Juice of 1/2 lime
- Fresh cilantro, chopped (for garnish)
- Cooked jasmine or brown rice, for serving
Instructions
- Sauté the aromatics: Heat coconut oil in a large skillet or saucepan over medium heat. Add diced onion and sauté for 2–3 minutes until softened and fragrant.
- Add garlic and ginger, and stir for another minute. The kitchen should be smelling amazing right now!
- Add curry paste: Stir in the red curry paste and cook for 1–2 minutes until it darkens slightly in color—this helps release the flavors.
- Add veggies and chickpeas: Toss in the bell pepper, zucchini, and chickpeas. Stir to coat them in the curry mixture.
- Make it creamy: Pour in the coconut milk and vegetable broth. Add soy sauce or tamari. Bring to a simmer and cook for 10–15 minutes until veggies are tender and the curry thickens slightly.
- Finish it off: Stir in lime juice. Taste and adjust salt or lime juice as needed.
- Serve: Spoon curry over a bowl of warm rice and top with fresh cilantro.
Optional Tips
- Add a pinch of cayenne for more heat or toss in some spinach at the end for extra greens.
- For an extra silky texture, mash a few chickpeas into the curry as it simmers.
Flavor & Texture
Expect a rich and creamy texture with a gentle spice kick and tropical coconut sweetness. The chickpeas add heartiness while the vegetables stay slightly crisp, offering a nice contrast. The aroma is warm, nutty, and slightly tangy from the lime.
Nutrition (per serving)
- Calories: 420
- Total Fat: 22g
- Saturated Fat: 14g
- Carbohydrates: 38g
- Fiber: 9g
- Sugars: 7g
- Protein: 12g
- Sodium: 580mg
Can’t find vegan-friendly Thai red curry paste? We’ve got you covered:
DIY Vegan Red Curry Paste
This is your best bet if you want total control over the flavor and ingredients.
Ingredients:
- 2 dried red chilies (soaked and softened)
- 1 teaspoon paprika (for color)
- 2 garlic cloves
- 1 shallot or 2 tablespoons chopped onion
- 1 tablespoon ginger or galangal
- 1 stalk lemongrass (inner part, chopped)
- 1 tablespoon soy sauce or tamari
- Zest of 1 lime
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- Pinch of salt
- 1 tablespoon tomato paste (optional for richness)
Instructions:
Blend everything in a small food processor until it becomes a paste. Add a bit of water or oil to help blend if needed.
A quicker solution, but not an exact match:
Chili Garlic Sauce + Curry Powder Combo
Mix 1 tablespoon chili garlic sauce with 1/2 teaspoon curry powder, a dash of ground coriander, and a squeeze of lime. It’s not an exact match, but it brings heat, tang, and some complexity to the dish.
