Name: Thai Red Chickpea Curry
Cook time: 25 min
Total time: 25 min
Yield: 3
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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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

bean-recipe-panang-inspired-chickpeas-boldbeanco

Ve V G D

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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

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)

Made with:
Queen Chickpeas

Directions

step 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.
step 2
Pour in the coconut milk, bring to a boil then reduce to a summer.
step 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.
step 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.

Thai Red Chickpea Curry

Ingredients

Made with: Queen Chickpeas

Directions

Made with: Queen Chickpeas

More Recipes

Made with:
Queen Chickpeas

Made with:
Queen Chickpeas