I’m continuing my meat-free streak this week with a delicious Thai red curry chickpeas with coconut cream. It is so comforting and easy to prepare.
Honestly, if you had told me that I would be enjoying my meat-free cooking so much, I would have laughed at you. I am very much in camp ‘meat-and-potatoes’, but I have enjoyed preparing all of these meat-free meals this week.
This Thai red curry chickpeas with coconut cream is an instant favorite. Easy to prepare and still lots of flavor, with minimal ingredients.
We served our red curry chickpeas with cauliflower rice but you can serve this with naan or basmati rice! You could even turn this into a curry soup with a bit more stock. You can add your favorite vegetables, such as: broccoli florets, cauliflower florets, sugar snap peas, carrots, shiitake mushrooms, or thinly sliced bell peppers.
This Thai red curry chickpeas will be showing up on our weekly menu in the near future. It was so delicious. If you try to incorporate more vegetarian recipes in your diet, this is a great place to start.
What is your favorite vegetarian meal? If you decide to make this recipe, please tag me on Instagram, so I can see your version of it!
If you are looking for more vegetarian recipes to try out, be sure to check my archives! My vegetarian section is slowly but surely beginning to expand and I hope to add even more vegetarian recipes in the future!
Thai Red Curry Chickpeas with Coconut Cream
- Large pot
Thai Red Curry Chickpeas:
- 2 teaspoons neutral cooking oil
- 1 yellow onion peeled and diced
- 28 ounces chickpeas drained and rinsed
- 3 cups vegetable stock
- 1 teaspoon crushed red pepper more or less to taste
- 1 teaspoon garlic powder or 5 cloves minced garlic
- 3 tablespoons red curry paste
- 15 ounce can fire-roasted diced tomatoes
- 15 ounce can coconut cream divided
- Salt and pepper to taste
- 16 ounces cauliflower rice
- 2 tablespoons butter
- 1 teaspoon paprika
- Salt and pepper to taste
- Microgreens or cilantro
Start the Red Curry Chickpeas:
- Heat the neutral cooking oil in a large pot over medium-high heat. Add the diced onion and cook, stirring regularly, for 5-7 minutes until it begins to brown and soften.
- Add the chickpeas to the pot and season with salt and pepper. Cook for 5 minutes more.
- Pour in the vegetable stock and season with crushed red pepper and garlic powder. Bring to a boil and then reduce heat and simmer for 10 minutes until the liquid has reduced slightly.
Finish Cooking the Red Curry Chickpeas:
- Add the red curry paste to the chickpeas and stir until it is completely incorporated. Add the tomatoes and all but 2 tablespoons of coconut cream. Taste and season to your preference with salt and pepper. Bring to a boil and then reduce heat and simmer for 20 minutes or until the sauce is thickened. Turn off the heat.
Prepare the Cauliflower Rice:
- Melt the butter in a wide skillet over medium-high heat. Once melted and frothy, add the cauliflower rice and season with paprika, salt, and pepper. Cook, stirring regularly, for 6-8 minutes until the cauliflower rice begins to brown around the edges. Turn off the heat.
- Divide the cauliflower rice between bowls and spoon the curry chickpeas on top. Garnish with microgreens or cilantro and a drizzle of reserved coconut cream. Enjoy!