Thai Chickpea Curry (Vegan)

The ultimate comfort food this mild Peanut Chickpea Curry is absolutely packed with zesty fresh Thai flavours of kaffir, aromatic spices and balanced with creamy indulgent coconut and peanuts.

Course Main Course

Cuisine Thai

Keyword chick pea curry, chickpea massaman curry, peanut chickpea curry, thai chickpea curry, Thai curry, Thai peanut curry, thai style peanut chickpea curry, vegan chick pea curry, vegan chickpea curry, vegan massaman curry, vegan peanut curry, vegan red curry, vegan thai curry

Prep Time 20

Cook Time 25

Servings people

Calories 657kcal

Cost $13

Equipment

Large pot or dutch oven

Ingredients

1 large brown onion
4 garlic cloves minced
1 tbsp fresh ginger minced
2 kaffir lime leaves minced
4 tbsp massaman curry paste vegan
2 large white potatoes peeled and diced into 2.5cm chunks
1 large carrot sliced into thin moons
2 400g cans of chickpeas
1 lime halved
1 cup vegetable stock
1 cup water
1/4 cup smooth natural peanut butter
2 tbsp soy sauce
1/2 cup raw peanuts
4 large handfuls of baby spinach leaves
1/2 bunch coriander roughly chopped
1 400ml can coconut cream

To serve

extra peanuts
2 red birdseye chilli sliced
fresh coriander leaves
cooked white rice
lime wedges

Instructions

Prepare veggies: slice onion into half rings. Slice carrot into thin moons. Drain and rinse chickpeas. Halve the lime and juice one half, cut the other half into 4-6 wedges.
In dutch oven or large pot, saute the onion with a generous lug of vegetable oil for 3 minutes until translucent. Add ginger and garlic, and saute for a further 1 minute before adding the curry paste. Stir, constantly for 1 minute, then add carrot, chickpeas and potato, stirring until coated in curry paste.
Deglaze the pot with the water. In a small bowl, combine veggie stock, peanut butter and soy sauce. Add this mixture, along with peanuts and minced kaffir lime leaves to the pot and stir to combine. Leave then leave to simmer for 10-15 minutes, stirring occasionally to prevent burning, until the potato and carrot have softened.
Add the coconut cream, lime juice, coriander and spinach leaves and stir to combine. After 1-2 minutes, once the spinach leaves have wilted, turn off the heat. Serve over white rice, garnish with chilli, peanuts, coriander and a wedge of lime.

Video

Notes

Massman curry paste can be substituted for red curry paste if preferred

Nutrition