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–+ servings

Coconut Red Curry with Chickpeas

A flavorful 1-pot red curry with coconut milk, bell pepper, eggplant, bamboo shoots, and chickpeas! Full of plant-based protein and fiber.
Author Minimalist Baker
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Bowl of our delicious veggie-packed Red Coconut Curry with Chickpeas
4.62 from 54 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Course Entrée
Cuisine Gluten-Free, Indian-Inspired, Thai-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

  • 1 Tbsp coconut oil
  • 2 Tbsp minced ginger
  • 5 cloves garlic, minced (~3 Tbsp as original recipe is written)
  • 2 medium shallot, minced
  • 1-2 dried red chili (optional // or 1 minced serrano pepper per 1-2 red chilies // for heat)
  • 3 Tbsp red (or green) curry paste (ensure vegan friendliness*)
  • 1 medium red bell pepper (chopped)
  • 1 cup chopped eggplant
  • 2 14-ounce cans light coconut milk
  • 1 8-ounce can bamboo shoots (rinsed and drained)
  • 1 heaping tsp ground turmeric
  • 2-3 Tbsp coconut sugar (plus more to taste)
  • 1 15-ounce can chickpeas (well rinsed and drained)
  • 1 cup green peas (I prefer frozen // optional)
  • fresh basil or cilantro for serving (optional)

FOR SERVING optional

US Customary - Metric

Instructions

  • Heat a large pot over medium heat. Once hot, add coconut oil, ginger, garlic, and shallot. Sauté for 2-3 minutes or until slightly softened.
  • Add dried chili (optional) and red curry paste. Stir to combine and cook for 1 minute more, stirring frequently.
  • Add bell pepper and eggplant and stir to coat. Then add coconut milk, bamboo shoots, turmeric, coconut sugar, and chickpeas. Stir to combine and bring to a simmer over medium heat. Then reduce heat to low and continue cooking (uncovered) for 10-15 minutes.
  • Taste and adjust flavor as needed, adding sea salt for saltiness or coconut sugar for sweetness. For more heat, add a bit more curry paste (or a pinch of cayenne pepper).
  • Add peas (optional), stir, and cook for 5 minutes more. Then serve as is or over brown rice, white rice, or cauliflower rice. Garnish with fresh basil or cilantro (optional). Store leftovers covered in the refrigerator up to 3-4 days.

Notes

*My favorite vegan-friendly curry brands are Thai Kitchen and Thai True.
*Nutrition information is a rough estimate calculated without rice, toppings, or peas.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 343 Carbohydrates: 40.2 g Protein: 12.4 g Fat: 17.6 g Saturated Fat: 10.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 66 mg Fiber: 9.1 g Sugar: 12.4 g