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Dietary key

  • V

    Vegetarian

  • V*

    Vegetarian Option

  • Ve

    Vegan

  • Ve*

    Vegan Option

  • G

    Gluten-Free

  • G*

    Gluten-Free Option

  • D

    Dairy-Free

  • D*

    Dairy-Free Option

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Rated 4.4 by 27 users.

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! 

Feeds: 3
Takes: 25 minutes
Ve
V
G
D

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)

Shop The Recipe

Queen Chickpeas
Queen Chickpeas
570g / Bold Pack (6) £22.00

Directions

1

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.

2

Pour in the coconut milk, bring to a boil then reduce to a summer.

3

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.

4

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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