Description
These easy and delicious Red Curry Chickpeas only require 4 ingredients and come together in about 15 minutes! Store-bought red curry paste is the magic ingredient here, and it packs so much flavor. Peanut butter and coconut milk create a creamy sauce and the chickpeas add quick protein. Enjoy for lunch or dinner, with a side of rice.
Ingredients
Scale
- 2 teaspoons olive oil, or oil of choice
- 1/3 cup Thai red curry paste
- 1 (13.5 oz) can full fat coconut milk, or lite if you wish
- 1/4 cup creamy peanut butter, natural is best
- 3 (15 oz) cans chickpeas, drained and rinsed (you can use just two cans if you prefer it to be saucier)
- For serving: rice, fresh cilantro and lime juice
- Salt and pepper, to taste
Instructions
- Heat a large skillet over medium heat and add in 2 teaspoons olive oil and the red curry paste. Mix together and let the curry paste cook for about 1 minute in the oil, stirring frequently.
- Next, add in the coconut milk and peanut butter. Stir together and let cook until you have a creamy sauce and the coconut milk, peanut butter and curry paste are all mixed together well.
- Let the sauce simmer for 3-4 minutes, stirring occasionally, until sauce has thickened. Add in the drained chickpeas, mix everything together and let cook another 3-4 minutes. The sauce will thicken up once you remove it from the heat. Season with salt and pepper, to taste.
- Serve red curry chickpeas over rice with some fresh cilantro and lime juice. Add extra veggies if you like. Enjoy!
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dinner, Vegan
- Method: Stovetop
- Cuisine: Thai Inspired
