Curry: it can mean so many different things. When I was growing up, curry always meant Japanese-style curry, since my mother is Japanese. Japanese curry is sweet, with potatoes and vegetables, and always served with short grain white rice. However, as I grew older, I discovered Indian curries, which often include lentils or chickpeas, and are much spicier. Then, I was introduced to Thai curry, which I fell I love with. The coconut milk adds a distinct flavor and creaminess which is unlike anything I’ve ever tried before!
After discovering my love for Thai curry, I began ordering it more frequently at restaurants. However, being the cook that I am, I decided to try making it at home. My first few attempts were mediocre, but after a few tries I finally got it right. My version includes chickpeas, vegetables, and of course, coconut milk. I like to serve it with white or brown rice, but it would also be good with quinoa, flatbread, or any other carb. This curry is the perfect meal for vegans, vegetarians, or anyone who wants to experiment with meatless cooking!
Creamy Coconut Curry With Chickpeas and Vegetables
Enjoy the flavors of a Thai restaurant from the comfort of your home! This vegan and gluten-free coconut curry has chickpeas and vegetables for extra protein, fiber, and nutrients.
- 1 tbsp coconut or olive oil
- 1/2 medium yellow onion diced
- 4 cloves garlic minced
- 1 tsp ground ginger
- 1/2 cup diced carrots
- 1 tbsp curry powder
- Pinch of cayenne
- 1 can (14 oz) full fat coconut milk
- 1 cup unsweetened soy milk
- 1/2 cup vegetable broth
- 1 can (14 oz) chickpeas, drained
- 1/4 cup diced tomatoes
- 1/3 cup snow peas
- 1 tbsp cornstarch mixed with 2 tbsp water
- Salt and pepper to taste
- Cooked white or brown rice for serving
Heat the oil in a large pot over medium heat. Add the onion, garlic, ginger, and carrots, and season with a pinch of salt and pepper. Cook, stirring frequently, for about 5 minutes.
Add the curry powder, cayenne, coconut milk, soy milk, vegetable broth, and chickpeas, and season with another pinch of salt and pepper.
Cover and bring to a boil, then reduce heat to low. Simmer , uncovered, for 15-20 minutes.
Season with additional salt and pepper to taste, and serve with rice.
Stir in the tomatoes, snow peas, and cornstarch/water mixture. Cook for an additional 5 minutes, or until slightly thickened.