Easy Red Thai Curry with Chickpeas (V)
Like many of my recipes, the idea for this Easy Red Thai Curry with Chickpeas was established a bit unconventionally.
I LOOOOoOoOoOOOOVE THAI CURRY!! It’s creamy, rich, flavorful, and SO delicious. My go to Thai takeout order – yellow curry with shrimp AND Pad Se Ewe – because obviously one dish is not enough to satisfy my taste buds. Who do you think I am? So yes yellow curry, drenched over rice and pad se ewe – omg. I am hungry now.
About now you might be wondering why you are not reading about a recipe for yellow curry… getting there guys – hold your horses.
Anyway – ever since I really started to enjoy curry, I have wanted to try making it myself! But I have been nervous! It seems so intimidating. So many bold flavors – it must be hard to make! Right? WRONG! Well, not if you have handy dandy curry paste at your side! You can make delicious curry recipes no problem!
Today I stopped at the grocery store and went directly to the Asian aisle, ready and determined to buy yellow curry paste and try a recipe for myself! AND buzz kill – there is no yellow curry paste. Only red or green.
Just kidding – these are what I like to call first world problems. I will survive! But a decision still must be made. Do I go for the red or green curry paste? Well – looks like there are less red curry pastes left on the shelf so perhaps its better? Red it is! BOOM! Mic drop.
Alright so we have established why the curry is red, not yellow. But what about the chickpeas? Why not shrimp? WELL, since you asked – there were three important reasons behind my decision to use chickpeas…
- I have been looking to develop more vegetarian / vegan recipes to intermix within my own diet and share with you all!
- Using a protein like chickpeas is SO EASY and inexpensive! No need to worry about raw meat, just grab a can, pop, rinse, drain and you are good to go!
- I had multiple cans of chickpeas in my pantry and they needed to be gone.
Why the spinach?
- Spinach is chock full of vitamins and nutrients like niacin, zinc, vitamins A, C, E and K, thiamin, vitamin B6, folate, calcium, iron, magnesium, phosphorus, potassium, copper, and manganese. AMAZINGGGG!
- I had a package of frozen chopped spinach sitting in my freezer from who knows when… it had to go.
So there you have it! The origin of this Easy Red Thai Curry recipe – somewhat unconventional, but what about the final result? ACTUALLY DELICIOUS! AMAZING! What a fun and EASY dish.
This warm and comforting Easy Red Thai Curry with Chickpeas is rich and full of flavor. Protein-packed chickpeas, nutrient-rich spinach, and creamy coconut milk perfectly balance the bold flavor of the Red Thai Curry. Enjoy over rice or as-is for a an incredibly easy and delicious vegan meal.
This warm and comforting Easy Red Thai Chickpea Curry is rich and full of flavor. Protein-packed chickpeas, nutrient-rich spinach, and creamy coconut milk perfectly balance the bold flavor of the Red Thai Curry. Enjoy over rice or as-is for a an incredibly easy and delicious vegan meal.
- 9 ounces frozen chopped spinach 4 cups fresh spinach
- 1 tbsp olive oil
- 1 medium sweet onion
- 3 cloves garlic minced
- 3 tbsp red curry paste
- 1 tsp ground ginger
- 1 can light coconut milk
- 3 tbsp soy sauce
- 1 can chickpeas
- salt and pepper to taste
- 3 cups cooked white or brown rice optional
Prepare frozen spinach according to instructions (in microwave or on stove). Empty cooked spinach into a colander with small holes (a mesh colander is great) - use a large spoon or clean hands to press as much liquid out of spinach as possible. Set aside (if using fresh spinach, skip this step).
In a large saute pan, heat olive oil. Add garlic and onion to pan. Saute over medium heat for 3-4 minutes until onions begin to soften.
Add curry paste and ginger to pan, stir into onions/garlic - cook for about 30 seconds. Then add light coconut milk and soy sauce - stir to fully combine.
Continue to stir contents of pan as coconut milk begins to heat and thicken. Once coconut milk has begun to bubble around edges of pan, reduce heat to low and simmer, stirring occasionally for about 5 minutes.
Add spinach to pan. For frozen spinach, stir to evenly distribute spinach throughout curry. For fresh spinach, add spinach to pan then cover for 2-3 minutes (the heat will cause spinach to wilt making it easy to mix and combine).
Once spinach is fully coated with curry, add chickpeas. Stir to fully coat and heat through.
Serve over rice or as-is for a delicious vegan meal!
Storage: Refrigerate in an airtight container for up to 1 week.