Description
This vegan chickpea curry is made with Thai curry paste and coconut milk for a creamy, flavorful sauce. This simple curry can be made in just 20 minutes! Serve it with rice or naan for a tasty dinner.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, peeled and minced
- 1 teaspoon ground coriander
- 1 tablespoon fresh ginger, peeled and minced
- 1 13-ounce can coconut milk (I used lite but you can use regular if you like)
- 3 tablespoons Thai red curry paste
- 1 15oz can chickpeas, rinsed and drained
- 1 teaspoon salt
- 1 tablespoon lime juice
- Rice, quinoa or naan for serving
Instructions
- In a large skillet, heat the olive oil and onion over medium heat. Cook for 4 minutes, stirring frequently to prevent burning
- Add the garlic, coriander, and ginger and continue to cook for 2 minutes, stirring frequently
- Add the coconut milk and red curry paste and stir until mixed
- Add the chickpeas and simmer for 7-8 minutes until the chickpeas are heated through. If you like your chickpeas softer, you can continue to cook for 3-4 minutes.
- Add salt to taste and finish with lime juice
- Serve with rice, quinoa, or naan if desired