Vegan Red Thai Curry with Crispy Chickpeas

March 23, 2018

Easy Veggie Red Thai Curry with Crispy Chickpeas

Vegetarian red thai curry is crazy easy – and affordable. Thai curry is possibly the BEST way to get your family to eat vegetables in a meal that is as satisfying as takeout.

Easy Veggie Red Thai Curry with Crispy Chickpeas

Why veggie curry?

  1. Money – Garbos $1.50, Kale $2.50, Bell Pepper $3 (organic ones aren’t cheap..), onion $1, lime $1, coconut milk $2.50 – Thats just over $10. You will get at LEAST two meals – possibly 4 if you add some more veggies or serve over rice. (Yes you need to already have the curry paste but one jar (about $7 if you get Thai and True) will last you for 3 or 4 curries. That is a good deal for organic dinner that isn’t LAME.
  2. Time – This is the dinner you make when you get off work late and the fridge looks “empty”. If you add chicken to your curry you have to prep it, clean up (chicken juice everywherrrre), cook it first – because it takes longer than the veggies, … its just more involved).
  3. Meatless Monday – We started making this because I realized D and I were in a serious meat habit. It was just assumed we’d have a protein with every dinner. “Tuesday the pork will be thawed, Wednesday we’ll have the beef, we have chicken breast for Thursday”. WOW that cost adds up, and if you’re eating that much meat, it probably not good meat. Its sad meat – we all know what I mean. If you are working towards eating more sustainably/humanly raised meat – sometimes it easier to just skip it. There are plenty of vegetables and legumes and grains waiting to be eaten without the guilt.

DOWNER – just tell us how to hide our veggies under all that creamy thai flavored sauce.

Prep the beans and get them in the oven first. Once they are cooking you can starts slicing your veggies and getting your pans and stuff out. By the time you’ve got everything in the pan, the garbanzos will be just about crispy. When I am starving and it’s getting late (so, every dinner these days) I just turn on the broiler at the end to give them a little extra color and crunch. 30 minutes – done and done.

If you have extra time – roast some sweet potatoes or delicata squash. The sweet squash with the the slight spice is woahhh nelly – so good. D loves tomato in it – big chunks so they’re not too mushy.

Easy Veggie Red Thai Curry with Crispy ChickpeasEasy Veggie Red Thai Curry with Crispy Chickpeas

Veggie Red Thai Curry with Crispy Chickpeas
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 

Vegetarian red thai curry is packed with veggies and topped with slighty spicy crispy garbanzo beans for added crunch and protein.

Course: Dinner, Main Course
Cuisine: Thai
Ingredients
Crispy Garbanzo Beans
  • 1 can organic garbanzo beans, drained and rinsed
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp granulated garlic
  • 1/4 tsp smoked paprika
  • 1/4 tsp cayenne or habanero powder (optional)
Red Vegetable Thai Curry
  • 1 tbsp olive oil
  • 1 bunch Lacinato (Dino) Kale de-stemmed and roughly chopped (2c packed)
  • 1 red bell pepper, cored and sliced
  • 1/2 small white onion, thinly sliced
  • 2 tbsp red curry paste
  • 1 can coconut milk (full fat)
  • 1/2 tsp fish sauce
  • 1 sprig basil
  • chili flakes
  • lime
Instructions
Crispy Garbanzo Beans
  1. Preheat oven to 400 degrees

  2. dry garbo beans on 2 layers of paper towels for 5-20 minutes (as long as you are willing to wait. They will be crispier, the dryer they are.

  3. toss in oil and spices, spread on a cookie sheet. Bake for 15 minutes, shake, 5 minutes, shake, 5 minutes. 

    Note: these can be baked for less time if you like. This amount is great for snacking (very crunchy). If you are just making them for the curry, 15 minutes would be fine. Hit em with the broiler maybe when you're done.

Curry Time!
  1. Heat oil over med-high heat in a shallow pan. Fry pan or dutch oven.

  2. Add onion and bell pepper - cook for about 2 minutes. Add kale, cover with a lid or plate and steam for 2 minutes.

  3. Turn heat to medium, add curry paste, whole can of coconut milk, fish sauce, basil (just pull the whole leaves off the stem, no need to chop), chili flakes. Cover, cook for another 5 minutes. 

  4. Add lime and serve topped with extra basil and crispy chickpeas!

Notes

Curry Paste: There is an Oregon brand called Thai and True that is SO GOOD. You get a good amount in the jar and its so fresh and amazing.

Add-ins: I've added roasted delicata squash to this and it was GOOD. If you want to stretch the recipe to feed 4 hungry people, add more veggies/carbs - like squash. 

 

 

Here’s a little treat for those of you who scrolled alll the way to the bottom. GAHHHH.

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