Vegan Thai Red Curry with Chickpeas
Creamy, cosy and scrumptious, this vegan version of the beloved Thai red curry is enrich with chickpeas and it’s bursting with vegetables as well as flavour. Impossible to resist.
Complimented with the sweetness of the peppers, the meaty texture of the mushrooms and crunchy pak choi this delightful dish will leave you with the taste of Thailand for long after your last bite.
A fantastic choice any day of the week for a main that any lover of Asian inspire flavours will absolutely love.
A few days ago I posted the recipe for this Thai Red Curry Paste which is exactly what I used to give this dish the magical spicy kick.
As mentioned in the post I prefer 10+ times to use homemade paste as not only is quick and cheaper than store bought, but it can easily be bespoke and tailored to anyone’s liking.
Of course if you don’t want to buy all the ingredients to make it, you can use your favourite sauce from the shops.
If you don’t have a favorite yet, make sure it is actually suitable for vegans, as they mainly contain fish extract or sauce. This sauce you can easily purchase online doesn’t have any animal ingredients for example.
What’s the difference between red and greed curry paste
The two curries are pretty much similar.
Red curry is made by a blend of red chillies and peppers and it’s generally less hot than green curry. This one gets its signature colour from the green chillies, basil, coriander and lime leaf added to them, to enhance the flavor and green tinge.
If you like to try also the Green Thai Curry I already have the right post for you on the blog: Thai Green Curry with Crispy Sesame Tofu.
As well as the paste, both these curries come together pretty easily, resulting in a comfortable bowl of food that is also perfect for meal prep to be enjoyed on multiple days of the week.
How to make Vegan Thai Red Curry with Chickpeas
STEP ONE – Prepare the Veggies
Let’s start by thoroughly wash all the vegetables then:
– pak choi are chopped and stalks separated from leaves (they will go into the curry in two separate times as they have different cooking times);
– bell peppers are deseeded and sliced;
– mushrooms are cut into quarters (or more if too big);
– grate or finally chop the garlic;
– drain the chickpeas from the can (keep the aquafaba to make a dessert like this Vegan Chocolate and Raspberry Mousse or this Zesty Lemon Cake);
– set aside the mangetout.
STEP TWO – Stir Fry
Heat the Vegetable Oil in a wok or large wide pan, add the garlic and wait 20 seconds, then peppers and pak choi stalks go in. Stir fry for 5 minutes.
Add the mushrooms, roughly chopped into quarters and cook for another 4-5 minutes, then add the mangetout and the pak choi leaves.
Then chickpeas and Coconut Milk go in and everything must simmer for 5 to 10 minutes (or until the vegetables are soft to your liking).
If you want to serve the curry with some rice, wash 1 cup of Jasmine Rice (or Basmati) under cold water, transfer in a pot and cover with 2 cups of cold water and 1/2 tablespoon of sea salt.
Turn on the heat on medium and steam for 10-12 minutes lid on. Fluff up the rice with a fork and set aside.
STEP FOUR – Serve
Serve the vegan Thai red curry hot over some fluffy rice and with some fresh coriander leaves and lime wedges.
Vegan Thai Red Curry with Chickpeas Recipe
400 g Coconut Milk (1 can)
250 g Chickpeas (cooked; drained from 1 can)
125 g Pak Choi
100 g Bell Peppers
100 g Mushrooms (closed cup)
100 g Mangetout
2 Garlic Cloves (grated or finely chopped)
3 tbsp Vegan Red Curry Paste
1.5 tbsp Vegan Fish Sauce
1 tbsp Vegetable Oil
…to garnish/serve (optional)…
2 Limes (cut into wedges)
1 Fresh Coriander (handful)
2 cups Steamed Jasmine Rice
1. Wash and chop the pak choi, then separate the stalks from the leaves.
2. Wash and deseed the peppers, then cut into slices.
3. In a wok heat the vegetable oil, add the garlic and wait 20 seconds, then peppers and pak choi stalks go in. Stir fry for 5 minutes.
4. Add the mushrooms, roughly chopped into quarters and cook for another 4-5 minutes, then add the mangetout and the pak choi leaves.
5. Add the red curry paste and the vegan fish sauce and stir well to coat all the vegetables.
6. Finally add the chickpeas and the coconut milk, and simmer for 5 to 10 minutes until the vegetables are soft to your liking.
7. Serve immediately with lime wedges and fresh coriander leaves over some steamed, fluffy jasmine rice.
Vegan Thai Red Curry with Chickpeas
- 400 g (14.11 oz) Coconut Milk 1 can
- 250 g (8.82 oz) Chickpeas cooked; drained from 1 can
- 125 g (1.79 cups) Pak Choi
- 100 g (3.53 oz) Bell Peppers
- 100 g (1.04 cups) Mushrooms closed cup
- 100 g (1.02 cups) Mangetout
- 2 Garlic Cloves grated or finely chopped
- 3 tbsp Vegan Red Curry Paste
- 1.5 tbsp Vegan Fish Sauce
- 1 tbsp Vegetable Oil
...to garnish/serve (optional)...
- 2 Limes cut into wedges
- 1 Fresh Coriander handful
- 2 cups Steamed Jasmine Rice
- Wash and chop the pak choi, then separate the stalks from the leaves.
- Wash and deseed the peppers, then cut into slices.
- In a wok heat the vegetable oil, add the garlic and wait 20 seconds, then peppers and pak choi stalks go in. Stir fry for 5 minutes.
- Add the mushrooms, roughly chopped into quarters and cook for another 4-5 minutes, then add the mangetout and the pak choi leaves.
- Add the red curry paste and the vegan fish sauce and stir well to coat all the vegetables.
- Finally add the chickpeas and the coconut milk, and simmer for 5 to 10 minutes until the vegetables are soft to your liking.
- Serve immediately with lime wedges and fresh coriander leaves over some steamed, fluffy jasmine rice.
If you’d like to try other Asian inspired recipes do not miss these:
– Thai Green Curry with Crispy Sesame Tofu
– Vegan Pad Thai with Cashews
– Vegan Thai Drunken Noodles
– Tofu Puffs in Asian Vegan Mushroom Sauce
– Korean Tteokbokki with Peppers
– Vegan Chinese Dumplings (Jiaozi)
– Vegan Paneer Makhani
– Sweet and Sour Pineapple Tofu with Veggies
– Cauliflower and Leek Curry
– Green Split Lentil Dahl
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with love, Adriana.