A Thai reimagining of the popular Indian chickpea masala, with chickpeas, potato and peas cooked in a spicy and rich Thai red curry paste. Easy enough for a weeknight 30 minute dinner, serve this flavour packed vegan curry with rice to keep you warmed up on these cold autumnal evening.
After my first foray into South East Asian cooking with my Indonesian Style Veggie Noodles, I’ve gone travelled a little North today with the ever popular Thai Red Curry. I’ve gone for a vegan option, using chickpeas as the main star of this dish. I love chickpeas, and as I mentioned in my Lebanese Green Lentil soup recipe, I could pretty much live off chickpeas and lentils and really not miss meat very much. Chickpeas are a great source of protein so they keep you feeling full for a long time. That’s exactly what someone like me needs in these colder months when I just can’t seem to stay away from snacking on cookies…
You could use dried chickpeas for this recipe, but if like me you’re often rush for time and rarely have enough foresight to plan ahead for dinner, then a can of chickpeas will certainly suffice, I tell you that. Using canned chickpeas is really convenient and means you can very easily knock this up in 30 minutes. You can enjoy it with rice or perhaps some flatbread but if you are watching the carbs, then you can just enjoy a bowl of it on its own as I like doing.
I also used store bought Thai Red Curry paste (I promise to one day attempt to make my own. One day…). As it’s so popular, you can pretty much find it in all supermarkets these days, buy if not, you can buy it online from Amazon here.
- 2-3 tbs oil
- 1 onion sliced
- 1-2 cloves of garlic, minced
- 1/4 tsp turmeric (optional)
- 4 tbs Thai Red Curry Paste
- 1 can of chickpeas, drained (approx 250g)
- 1 medium potato, peeled and diced
- 1 1/2 cups frozen peas
- 1 - 1 1/2 cups water
- Salt to season
- 2 whole green Thai chillies (optional)
- Handful of chopped coriander
- Wash the diced potato to remove starch and then leave to soak in water for 10 minutes whilst cooking the onions.
- In a wok or deep frying pan, add oil and allow to heat up. Add onions and a 1/4 tsp salt to help onions soften. Stir and allow the onions to soften and turn golden brown. Add in the minced garlic and stir for 1 minute before adding in the turmeric. Let the turmeric cook off for 1-2 minutes. Stir to ensure that onions do not catch the bottom of the pan.
- Stir in the Red Curry paste into the pan. After 1-2 minutes, drain the potato and add to the pan. Stir to coat in sauce and then cover the pan and leave the potato to soften for about 5 minutes.
- Uncover the pan and add in the drained chickpeas. Stir and leave to cook for about 2 minutes. Stir in the frozen peas and then cover the pan again to allow vegetables to cook for a further 2 minutes.
- Uncover and add the water to the pan. Lower the heat, cover with lid and leave vegetables to simmer gently for about 10-15 minutes, until all the vegetables are cooked through.
- After 10-15 minutes, the water should have reduced in the pan. The longer you leave the curry to cook, the more it will reduce down. Season with salt to taste. Add in the whole green chillis and the coriander and serve hot.
- You can add more water to the curry to make it the gravy a bit thinner and make the curry a bit more liquid like. This is great if serving with rice.
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