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.
Servings: 4 people
Calories: 384kcal
Ingredients
- 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
Instructions
- 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.
Notes
Please note that calories for the dish are without rice. For 1 portion (1/2 cup) of cooked rice add 103 calories.
This vegan Thai red curry can be stored in the fridge in an airtight container for up to 5 days (makes a great meal prep dish).
It is also suitable for home freezing.
Nutrition
Calories: 384kcal | Carbohydrates: 30g | Protein: 11g | Fat: 27g | Saturated Fat: 22g | Potassium: 716mg | Fiber: 8g | Sugar: 8g | Vitamin A: 4290IU | Vitamin C: 74mg | Calcium: 125mg | Iron: 7mg