This vegan Thai chickpea curry is the perfect meal to warm you up on a cold day. It’s creamy and flavorful, with just a hint of spice. Make a big batch now, and you’ll have enough curry to last the whole week!

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 in 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!

How To Make Creamy Coconut Curry With Chickpeas and Vegetables

Ingredients:

• 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

Instructions:

1. 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.
2. Add the curry powder, cayenne, coconut milk, soy milk, vegetable broth, and chickpeas, and season with another pinch of salt and pepper.
3. Cover and bring to a boil, then reduce heat to low. Simmer, uncovered, for 15-20 minutes.
4. Season with additional salt and pepper to taste, and serve with rice.
5. Stir in the tomatoes, snow peas, and cornstarch/water mixture. Cook for an additional 5 minutes, or until slightly thickened.

Tips for Creamy Coconut Curry With Chickpeas and Vegetables

• Adjust Spice Level: Tailor the spice level to your preference by modifying the amount of cayenne in the recipe. If you enjoy more heat, increase the cayenne; for a milder curry, reduce the amount or omit it altogether.
• Vegetable Variations: Customize the curry by adding your favorite vegetables. Bell peppers, spinach, or broccoli make excellent additions. Experiment with different veggies to enhance both flavor and nutrition in this versatile dish.

FAQ

Can I use light coconut milk instead of full-fat coconut milk?

• Yes, you can use light coconut milk, but keep in mind that it may result in a slightly less creamy texture. Adjust the quantity to your liking.

Is there a substitute for soy milk?

• Absolutely! You can use other non-dairy milk alternatives like almond milk or coconut milk, depending on your preference and dietary requirements.

Can I make this curry in advance?

• Certainly! This curry often tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator.

What type of rice is best served with this curry?

• White or brown rice complements this curry well. You can choose the type of rice based on your dietary preferences.

How can I make this curry more protein-rich?

• Increase the protein content by adding more chickpeas or incorporating tofu or tempeh into the curry. This enhances the nutritional value and adds variety.

Creamy Coconut Curry With Chickpeas and Vegetables

Recipe by Food by AyakaCourse: MainCuisine: Thai, VeganDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

30

minutes

Calories

345

kcal

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.

Ingredients

• 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

Directions

• 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.