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Thai Red Curry Chickpeas with Coconut Cream_MidPage

Thai Red Curry Chickpeas with Coconut Cream

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.
4.06 from 17 votes
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Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4
Calories: 481kcal


  • Large pot
  • Skillet


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

Cauliflower Rice

  • 16 ounces cauliflower rice
  • 2 tablespoons butter
  • 1 teaspoon paprika
  • Salt and pepper to taste

For Serving:

  • 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.

To Serve:

  • 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!


Calories: 481kcal | Carbohydrates: 67g | Protein: 24g | Fat: 15g | Sodium: 161mg | Fiber: 19g | Sugar: 14g | Vitamin C: 60mg
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