Can I use full-fat coconut milk?

Yes, it will make the curry richer and creamier.

What can I substitute for eggplant?

Zucchini, sweet potato cubes, or extra bell pepper all work well.

Coconut Red Curry with Chickpeas

Name: Coconut Red Curry with Chickpeas
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 tbsp coconut oil; 2 tbsp fresh ginger; 5 cloves garlic; 2 whole shallots; 1 whole dried red chili; 3 tbsp red curry paste; 1 whole red bell pepper; 1 cup eggplant; 28 oz light coconut milk; 8 oz bamboo shoots; 1 tsp ground turmeric; 2.5 tbsp coconut sugar; 15 oz chickpeas; 1 cup green peas; 0.25 cup fresh basil or cilantro; 2 cup rice

A rich and fragrant one-pot coconut red curry with chickpeas and vegetables that delivers big flavor in just 30 minutes.

Prep Time

5 min

Cook Time

25 min

Total Time

30 min

Servings

Calories

380/serving

Difficulty

Easy

by Replay RecipesThai Cuisine

DinnerQuick & EasyVeganGluten-FreeOne-Pot

Nutrition Per Serving

380Calories

12gProtein

38gCarbs

22gFat

8gFiber

14gSugar

Ingredients

1 tbsp coconut oil
2 tbsp fresh ginger
5 cloves garlic
2 whole shallots
1 whole dried red chili
3 tbsp red curry paste
1 whole red bell pepper
1 cup eggplant
28 oz light coconut milk
8 oz bamboo shoots
1 tsp ground turmeric
2.5 tbsp coconut sugar
15 oz chickpeas
1 cup green peas
0.25 cup fresh basil or cilantro
2 cup rice

Servings

4 servings

Ingredients

Saute Aromatics

Heat coconut oil in a large pot over medium heat. Add minced ginger, garlic, and shallots. Cook, stirring, until softened and fragrant.

3 min

Toast Curry Paste

Add the dried red chili if using, then stir in the red curry paste. Cook for about one minute to bloom the spices.

1 min

Simmer the Curry

Add chopped bell pepper and eggplant. Pour in the coconut milk. Add bamboo shoots, ground turmeric, coconut sugar, and drained chickpeas. Stir to combine and bring to a simmer. Reduce heat to low and cook uncovered until the vegetables are tender.

13 min

Add Peas and Finish

Taste and adjust seasoning with salt, more coconut sugar for sweetness, or additional curry paste for heat. Stir in the green peas and cook for a few more minutes. Serve over steamed rice or cauliflower rice, garnished with fresh basil or cilantro.

5 min

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Tips & Variations

Toasting the curry paste before adding liquid intensifies its flavor considerably.
This curry tastes even better the next day as the flavors meld together.

Frequently Asked Questions

Can I use full-fat coconut milk?: Yes, it will make the curry richer and creamier.
What can I substitute for eggplant?: Zucchini, sweet potato cubes, or extra bell pepper all work well.

Recipe inspired by the original at minimalistbaker.com. Ingredients and factual cooking data extracted; instructions independently written.

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