Coconut Curry Recipe

Name: Coconut Curry Recipe
Total time: 30 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1 tablespoon coconut oil (or substitute extra-virgin olive oil or grapeseed oil); 1 medium yellow onion (thinly sliced); 4 cloves garlic (minced); 2 tablespoons minced fresh ginger (or in a pinch, 2–3 teaspoons ground ginger); 3 tablespoons Thai red curry paste (plus 2 teaspoons); ¼ teaspoon red pepper flakes; 6 small/medium carrots (peeled and cut into ¼-inch-thick rounds (about 2 cups)); 2 large red bell peppers (cored and sliced); 2 cans light coconut milk ((14-ounce cans)); 2 -4 teaspoons coconut sugar; 1 can reduced-sodium chickpeas ((15 ounces), rinsed and drained); 2 tablespoons soy sauce; 2 tablespoons rice vinegar; 1 cup frozen peas; Chopped fresh cilantro (for serving); Prepared brown rice or quinoa

This creamy vegan coconut chickpea curry with veggies is full of flavor. Ready in 30 minutes, it's a cozy dish that's healthy and satisfying.

⏱️ 30 min 🔪 Prep: 10 min 🔥 Cook: 20 min 📊 Medium ⭐ 4.8 (11) 👁️ 31 views

👨‍🍳 Start Cooking

Foto: Well Plated

Ingredients

4 servings

1 tablespoon coconut oil (or substitute extra-virgin olive oil or grapeseed oil)
1 medium yellow onion (thinly sliced)
4 cloves garlic (minced)
2 tablespoons minced fresh ginger (or in a pinch, 2–3 teaspoons ground ginger)
3 tablespoons Thai red curry paste (plus 2 teaspoons)
¼ teaspoon red pepper flakes
6 small/medium carrots (peeled and cut into ¼-inch-thick rounds (about 2 cups))
2 large red bell peppers (cored and sliced)
2 cans light coconut milk ((14-ounce cans))
2 -4 teaspoons coconut sugar
1 can reduced-sodium chickpeas ((15 ounces), rinsed and drained)
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 cup frozen peas
Chopped fresh cilantro (for serving)
Prepared brown rice or quinoa

Steps

Heat a large pot such as a Dutch oven over medium. Once hot, add the coconut oil and onion. Sauté for 2 to 3 minutes, until slightly softened.
Add the garlic and ginger and let cook 30 seconds, then add the red curry paste and red pepper flakes. Stir to combine and let cook 1 additional minute. Add the carrots and bell pepper and stir to coat with the spices and curry.
Stir in the coconut milk, 2 teaspoons sugar, and chickpeas, then bring to a simmer over medium-high heat. Then reduce the heat to low and continue cooking (uncovered) for 10 to 15 minutes, until slightly thickened and the vegetables are crisp-tender.
Stir in the soy sauce and rice vinegar. Taste and add additional soy sauce (for more saltiness), sugar (for more sweetness), or red pepper flakes (for more heat) as desired. Stir in the peas and let cook for 3 additional minutes. Serve warm over rice or quinoa, garnished with fresh cilantro.