A Thai curry recipe loaded with chickpeas, veggies and bold flavour!
- 1 1/2 tbsp avocado oil (or vegetable oil)
- 1 medium onion, chopped
- 3 garlic cloves, chopped
- 2–3 tbsp red curry paste
- 1 red pepper, sliced
- 1 cup cauliflower florets
- 2 cups snap peas
- 1 can chickpeas
- 1 1/2 cups full-fat coconut milk
- 1 tsp paprika
- 1–2 tbsp soy sauce
- 1 tbsp agave syrup (maple syrup or coconut sugar work too)
- juice of 1/2 lime
- 1/4–1/2 cup of water or vegetable broth
- cilantro to top
- 1 cup of jasmine rice, cooked according to package directions
- Heat the oil in a large skillet on medium-high heat then add the onion, letting cook for 2-3 minutes.
- Add the garlic, curry paste, vegetables and chickpeas and stir together, letting cook for another 2-3 minutes.
- Reduce heat to medium then add the coconut milk, paprika, soy sauce, agave syrup and lime juice. Cover and let simmer for 5-10 minutes. Add the water or broth as needed if your liquid in the pan begins to evaporate.
- Serve on top of jasmine rice and garnish with cilantro.
Curry pastes can vary from brand to brand in spiciness, so start with 1 tbsp and work your way up to make sure your dish isn’t too spicy for you.
Add any veggies you like to this dish!
You can easily use green curry paste, yellow curry paste or any other of your favourite curry pastes in this recipe!
- Serving Size: 1 bowl
- Calories: 678
- Sugar: 14g
- Fat: 25g
- Saturated Fat: 18g
- Carbohydrates: 94g
- Fiber: 17g
- Protein: 20g
Keywords: authentic thai curry, curry recipe with vegetables