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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
Thai Red Chickpea Curry
BIG FLAVOUR, VERY LITTLE EFFORT. A few simple, crackin' quality ingredients and you've got yourself a meal that tastes like you've spent hours making it, but really, takes no time at all! Any Thai curry paste will work here - Red, Penang, Green - whatever takes your fancy. It's also entirely plant-based!
Ingredients
1 x jar Queen Chickpeas with their bean stock
1 tbsp neutral oil such as rapeseed or vegetable oil
2 garlic cloves, finely grated
1 tbsp ginger, finely grated
2 heaped tbsp Thai red curry paste (Penang or Thai Green will also work well)
1 x 400ml tin full fat coconut milk
70g spinach
1 tsp soy sauce or tamari
Juice of ½ lime, plus wedges to serve
A small bunch of thai basil (optional)
10g fresh coriander, for garnish
Roasted peanuts, for garnish
2 fresh red chillis, thinly sliced (optional - for garnish)
White rice, to serve (optional)
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Directions
Heat the oil in a large pan over a medium heat. Add the garlic and ginger and cook for 2 minutes, before adding in the curry pasta. Stir to combine and let is sizzle for 2 minutes.
Pour in the coconut milk, bring to a boil then reduce to a summer.
Add the chickpeas with their liquid and the spinach and cook for a couple of minutes until it starts to wilt. Add any extra greens here too. Simmer for 5-6 minutes, stirring occasionally, until the sauce thickens slightly and is looking creamy. Squeeze in the juice of ½ lime, and check for salt - adding 1 tsp of soy sauce if you like it saltier. Remove from the heat and stir through the fresh thai basil.
Spoon the curry into bowls, top with roasted peanuts, fresh coriander and sliced chilli - if you like the heat. Serve with rice for something heartier.
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