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.
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Servings: 4
Calories: 481kcal
Ingredients
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
Instructions
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!
Nutrition
Calories: 481kcal | Carbohydrates: 67g | Protein: 24g | Fat: 15g | Sodium: 161mg | Fiber: 19g | Sugar: 14g | Vitamin C: 60mg
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