Thai Chickpea Curry (Vegan)
A comforting Thai-inspired curry made with chickpeas, potato, coconut cream, kaffir lime, and peanut butter. Mild, creamy, and full of flavor.
Servings 6 serves
Calories 592kcal
Ingredients
- 1 large yellow onion sliced into half rings
- 4 cloves garlic minced
- 1 tbsp fresh ginger minced
- 2 leaves kaffir lime leaves minced
- 4 tbsp vegan massaman curry paste or red curry paste
- 2 large white potatoes peeled, diced into 1-inch (2.5cm) chunks
- 1 large carrot sliced into thin moons
- 2 15 oz cans of chickpeas drained and rinsed; approx. 425g each
- 1 cup water 240ml
- 1 cup vegetable stock 240ml
- ¼ cup smooth natural peanut butter approx. 68g
- 2 tbsp soy sauce
- ½ cup raw peanuts approx. 71g
- 1 13.5 oz can of coconut cream full-fat; approx. 400ml or 568g
- ½ bunch fresh cilantro chopped
- 4 cups baby spinach approx. 4 oz / 115g
- 1 lime halved; juice one half, cut other half into wedges
To serve
- extra peanuts optional garnish
- 2 red bird’s eye chiles sliced; optional garnish
- fresh cilantro leaves optional garnish
- cooked white rice for serving
- lime wedges optional; from remaining lime half
Instructions
- Slice the onion into half rings. Slice the carrot into thin half-moons. Drain and rinse the chickpeas. Halve the lime—juice one half, and cut the other half into wedges for serving. Mince the garlic, ginger, and kaffir lime leaves if using whole.
- In a large pot or Dutch oven, heat 1–2 tablespoons of vegetable oil over medium heat. Add the sliced onion and sauté for 3–4 minutes, until translucent. Stir in the garlic and ginger and cook for 1 more minute until fragrant.
- Stir in the curry paste and cook for 1 minute, stirring constantly. Add the potatoes, carrots, and chickpeas. Stir well to coat everything in the curry paste.
- Add 1 cup of water to deglaze the pot, scraping up any browned bits from the bottom. In a small bowl, whisk together the vegetable broth, peanut butter, and soy sauce. Add this mixture to the pot, along with the raw peanuts and minced kaffir lime leaves. Stir to combine.
- Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 10–15 minutes, stirring occasionally, until the potatoes and carrots are tender.
- Stir in the coconut cream, lime juice, chopped cilantro, and spinach. Cook for another 1–2 minutes, until the spinach is wilted. Turn off the heat.
- Spoon the curry over cooked white rice and garnish with sliced red chiles, extra peanuts, fresh cilantro leaves, and lime wedges (optional).
Video
Notes
Massman curry paste can be substituted for red curry paste if preferred
Nutrition
Calories: 592kcal | Carbohydrates: 53g | Protein: 19g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Sodium: 969mg | Potassium: 1037mg | Fiber: 13g | Sugar: 5g | Vitamin A: 5612IU | Vitamin C: 26mg | Calcium: 138mg | Iron: 6mg