Thai Red Curry Chickpea Bowls (Print)

Chickpeas in aromatic red curry sauce, coconut milk, veggies, and rice create a flavorful plant-based main.

# Components:

→ Chickpea Curry

01 - 1 tablespoon coconut oil
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 2 tablespoons Thai red curry paste (vegetarian or vegan)
06 - 1 can diced tomatoes (15 ounces)
07 - 1 can coconut milk (14 ounces, full fat or light)
08 - 2 cans chickpeas, drained and rinsed (15 ounces each)
09 - 2 teaspoons soy sauce or tamari (gluten-free if needed)
10 - 1 teaspoon maple syrup or sugar
11 - 1 red bell pepper, thinly sliced
12 - 2 cups baby spinach
13 - Salt and freshly ground black pepper, to taste
14 - Juice of 1 lime

→ For Serving

15 - 4 cups cooked jasmine or basmati rice
16 - Fresh cilantro leaves
17 - Sliced scallions
18 - Lime wedges
19 - Sriracha or chili flakes (optional)

# Directions:

01 - Heat coconut oil in a large skillet or pot set over medium heat. Add diced onion and cook for 3 to 4 minutes until softened.
02 - Stir in minced garlic and grated ginger. Continue to cook for 1 minute, allowing the flavors to develop.
03 - Add Thai red curry paste, stirring constantly for 1 to 2 minutes until aromatic.
04 - Pour in diced tomatoes and coconut milk. Stir to create a cohesive sauce.
05 - Add chickpeas, soy sauce, maple syrup, and sliced bell pepper. Bring mixture to a gentle simmer.
06 - Allow curry to cook for 10 to 12 minutes, stirring occasionally, until bell pepper is tender and sauce thickens.
07 - Stir in baby spinach and cook for 1 to 2 minutes until wilted. Season with salt, pepper, and lime juice.
08 - Serve curry over cooked rice. Top with cilantro, scallions, lime wedges, and a small drizzle of sriracha or chili flakes if desired.

# Expert Advice:

01 -
  • Uses pantry staples and fresh produce for a satisfying meal
  • Ready in under 45 minutes so you can get dinner on the table easily
  • Naturally vegan and gluten-free without sacrificing flavor
  • Easily customizable to what you have on hand from greens to grains
02 -
  • Naturally high in plant protein and fiber thanks to chickpeas
  • Makes fabulous leftovers for lunch or meal prep
  • Works with almost any greens and most curry pastes
03 -
  • If you love a thicker curry let the sauce simmer uncovered until it reduces
  • Stir in extra fresh lime juice just before serving for authentic brightness Taste as you go and be generous with herbs for even more flavor Toast your curry paste and aromatics a little longer for gently caramelized flavor that keeps you coming back for seconds

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