THAI CHICKPEA CURRY RECIPES

THAI CHICKPEA-ALMOND CURRY - FORKS OVER KNIVES

Thai Chickpea-Almond Curry - Forks Over Knives image

Dig into this warming bowl of curry on a cold night. Fresh veggies and hearty chickpeas are baked in a velvety almond butter sauce that turns up the heat with Thai spices. Served over brown rice and topped with fresh basil and lime juice, this easy recipe will quickly become an all-time favorite in your household. This recipe is from Forks Meal Planner, which features more than 1,000 exclusive recipes and customizable weekly meal plans to simplify healthy plant-based eating. Try Forks Meal Planner for free today.

Provided by FORKSOVERKNIVES.COM

Total Time 45 minutes

Prep Time 15 minutes

Number Of Ingredients 16

Ingredients

½ cup brown rice, rinsed and drained (1½ cup cooked)
1 (15-oz) can chickpeas, drained and rinsed
1 medium zucchini, cut into matchsticks
1 red bell pepper, sliced
2 scallions, thinly sliced
½ 14-oz. can light coconut milk (¾ cup)
1½ tablespoons fresh lime juice
1½ tablespoons almond butter
2¼ teaspoons grated fresh ginger
¾ teaspoon low-sodium soy sauce (or tamari or liquid aminos)
1 teaspoon red curry paste
1 clove garlic
¼ sea salt, plus more to taste
1 pinch crushed red pepper flakes (optional)
1½ tablespoons fresh basil, finely chopped (optional)
1 lime cut into wedges

Steps:

Preheat the oven to 425°F. In a saucepan over high heat, bring rice and 1 cup water to boiling. Reduce heat to low, cover, and simmer for 45 minutes. Remove from heat and let cool; fluff rice with a fork.
Meanwhile, in a high-powered blender (or a food processor), combine coconut milk, lime juice, almond butter, ginger, soy sauce, curry paste, garlic, and salt (alternatively, use an immersion blender and a deep cup). Purée until smooth.
Pour almond curry into a baking dish and stir in pepper flakes (if using). Add chickpeas, zucchini, bell peppers, and scallions, and stir well. Cover dish with aluminum foil and bake for 25 minutes. Remove foil, stir, and bake, uncovered, for 5 to 8 minutes more. (Remove once it starts to thicken—you don’t want it to become pasty.)
Season curry with a few pinches of salt to taste, if desired. Serve curry over rice, topped with basil, if desired, alongside lime wedges.

CRAZY CREAMY CHICKPEA CURRY | ALLRECIPES

Crazy Creamy Chickpea Curry | Allrecipes image

Coconut milk adds creaminess to this vegan dish, while enhancing the spicier notes.

Provided by isachandra

Categories Everyday Cooking Vegan

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 10 cups

Number Of Ingredients 20

Ingredients

1 tablespoon coconut oil
1 medium yellow onion, thinly sliced
1 tablespoon minced fresh ginger root
4 cloves garlic, minced
2 tablespoons mild curry powder
¼ teaspoon red pepper flakes
2?½ cups vegetable broth
2 tablespoons reduced-sodium soy sauce or tamari
2 tablespoons pure maple syrup
2 tablespoons tomato paste
¾ pound Yukon Gold potatoes, cut into 3/4-inch pieces
1 large carrot, sliced diagonally 1/4 inch thick
4 cups large cauliflower florets
1 (15 ounce) can chickpeas, rinsed and drained
1 cup coconut milk
¼ cup chopped fresh cilantro, plus more for garnish
½ cup frozen peas
Salt to taste
Cooked basmati rice
1 tablespoon Sriracha chile sauce

Steps:

Melt coconut oil in a heavy 4-quart pot over medium heat. Saute onion until lightly browned, 5 to 7 minutes. Add ginger and garlic and saute until fragrant, about 30 seconds. Add curry powder, pepper flakes, broth, soy sauce, maple syrup, and tomato paste and stir.
Add potatoes and carrot, cover pot, and bring to a boil. Immediately reduce heat to a simmer and leave lid ajar. Cook just until potatoes are tender, about 10 minutes. Add cauliflower, chickpeas, coconut milk, and cilantro. Stir gently to incorporate. Return to simmer with lid ajar and simmer just until cauliflower is tender, 5 to 7 minutes. Fold in peas and cook until heated through, about 1 minute.
Remove from heat and season with salt, if needed. Serve with steamed basmati rice and, for those who'd like more heat, sriracha sauce. Garnish with cilantro.

Nutrition Facts : Calories 419.5 calories, CarbohydrateContent 70.1 g, FatContent 11.9 g, FiberContent 8.3 g, ProteinContent 10.8 g, SaturatedFatContent 9.3 g, SodiumContent 744.7 mg, SugarContent 9.7 g

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CRAZY CREAMY CHICKPEA CURRY | ALLRECIPES

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