vegetable & chickpea thai red curry
Okay, so after I recently shared with you my love for Thai food and my absolute favourite Tofu Thai Green Curry dish, I knew I had to continue down the route of Thai cuisine, and share my other most-loved dish: Thai Red Curry.
See, normally, if I’m going to eat Thai food at a restaurant, I’ll choose a green curry. It’s just such a delicious option to have, and I always find myself getting into habits of ordering the same things at restaurants… Like how I’ve only ever ordered the Katsu Curry from Wagamama – whenever I find something I like to eat, I’m more than happy to stick with it.
However, when it comes to making Thai food at home, it’s pretty much always a Thai Red Curry. For some reason, I just prefer the taste of Thai Red curry at home as opposed to in a restaurant – I think it’s because they tend to make them too hot and spicy for my liking. So when I make mine, I go for more flavour than heat (but don’t worry spice fans – there’s still some heat to this).
And when it comes to preparing it, all of the ingredients play an important role. I like to use a mixture of roasted vegetables for flavour, and some chickpeas for a nice texture. Then, I combine them into a rich sauce filled with spices from curry paste, fresh ginger, garlic, chilli and lots of coconut milk. All of the ingredients create a perfect harmony of spice within the dish. The coconut milk allows for all of the spices to blend into one silky, creamy, curry sauce. And lastly, the addition of cashews and bean sprouts make for a nice contrasting crunch!
I hope you like the recipe!
vegetable & chickpea thai red curry
serves 4-6
ingredients
for the roasted vegetables:
1 medium aubergine (eggplant)
1 medium sweet potato
1 courgette (zucchini)
2 mushrooms (75g)
1 tbsp raw virgin coconut oil – I used Coconut Merchant
generous sprinkle of salt and pepper
for the curry sauce:
1 tbsp raw virgin coconut oil – I used Coconut Merchant
2 large cloves garlic, crushed
2 cm (roughly) piece fresh root ginger, grated
1 medium red chilli, deseeded and finely chopped
115g spring onions
5 tbsp Thai Red Curry paste
1 tbsp freshly squeezed lime juice
1 tbsp vegetable stock powder – I used bouillon
1 tbsp medium curry powder
1 400g tin chickpeas
2 400ml cans full-fat coconut milk – I used Coconut Merchant
1/2 cup (50g) beansprouts
1/3 cup (50g) cashews
1 tsp tapioca flour
method
PREHEAT YOUR OVEN TO 225 C / 437 F
1. Firstly, prepare the vegetables. Peel the sweet potato, then chop it into bite-sized pieces, followed by the aubergine, courgette and mushrooms.Then, place the coconut oil onto large baking tray/heatproof dish, and move it into the oven to melt for about 30 seconds or so. When this is done, remove it from the oven and place the vegetables on top. Sprinkle with salt and pepper, then toss around the tray until evenly coated. Then move them into the oven and cook for 25 minutes.
2. After the vegetables have been cooking for around 5 or so minutes, prepare the rest. Finely chop the spring onions, and add them into a large frying pan/wok on a medium heat with the chilli, garlic, ginger and coconut oil. Stir constantly, and fry for 2 minutes. Then, add in the chickpeas, curry paste, lime juice, vegetable stock powder and curry powder. Stir them together until well mixed. Then pour in the coconut milk and leave to cook and thicken for 10 minutes, stirring occasionally.
3. When this is done, the vegetables should be cooked. Remove them from the oven, and add them into the curry sauce followed by the bean sprouts, cashews and tapioca flour. Then, stir all of the ingredients into the curry and cook for a final 3-4 more minutes until thickened, and serve with rice/noodles etc.
What an awesome looking thai red curry, Harreit! I love love Red Curry! Loving all stunning photos and gorgeously delish flavors! A must try for me! Thanks for lovely share! 🙂
Thank you so much Anu, me too!!! I hope you like it 🙂
Looks so yummy!! I always think it is kind of hard to duplicate curry recipes and the texture on this one looks amazing!
Thank you Autumn!! 🙂
This looks so unreal and delicious…I’m drooling. I love anything with chickpeas and I’m loving the zucchini addition! I’m writing this down to try out:)
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Aww thank you so much Sammi! I hope you like it!
Great minds think alike! I made a Thai red curry last night ready to post on my blog. It was my favourite curry when we were in Thailand, although I do enjoy a yellow curry too.
Ahh I can’t wait to see it on your blog! I need to try a yellow curry!
This curry looks so hearty and delicious! Would love to try it soon! Great pictures!
Thank you Mira!
This looks so savory and delicious! Seriously, I’m having a yogurt for lunch right now and seriously regretting it because there’s no way it can even compare to THIS! Beautiful photos! 🙂
Ahaha thank you so much Sam!!!
Oh yummy! I love curry, but for some reason have never made it myself. I’ve thought it to be a little intimidating with the special blend of spices most recipes call for. I like your recipe because you make it sound delicious and simple! I must try this soon, thanks, Harriet!
Thank you Joscelyn! I really hope you like it!!! 🙂
Omg!! Hahahhahaha! Thai curry love all around the blog world today 😉 Fabulous dear!
Ahahaha love it!! Thank you!
This looks delicious. I’ve never made curry but I think I need to try this out!
Thank you Liz, I hope you like it!!
This looks delicious, Harriet! I can’t get enough of curry! 🙂
Thank you Sina! Same here!
Mmmm this is seriously marvelous. Your veggie curry looks absolutely scrumptious & has the perfect texture. :]
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Thank you so much Carmen!
Yum! I love curry and this looks so good, Harriet. Your photos are beautiful too. Pinned.
Me too Linda! Thank you, and thank you for pinning!!
Oh I love the addition of chickpeas in here! This looks delicious, Harriet! I’ve never made my own before, so I definitely need to change that!
Thank you so much Gayle, I hope you like it!!
I love how chunky and thick this is! it looks so tasty! 😉 plus I love all the flavors like the garlic and curry YUM!
Thank you so much Michele!!!
Wow! Looks and sounds so delicious, Harriet! I love all the vegetables you’ve added, and the curry sauce sounds right up my street 😀 x
Thank you so much Nadia! x
Yum yum yum is all I can say, I probably would lick the bowl too.
~ xo Sheree
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Love it Sheree!! Thank you!
Hi Harriet,
Wow, super yummy and irresistible, I LOVE curries, and this curry looks so gorgeous and delicious!
Thank you so much Deepa, I’m so glad you like it!
This looks incredible! I love Thai red curry and making it at home and the roasted veggies and chickpeas sound perfect in here! So comforting and delicious!
Thank you so much Kelly! So glad you like it!
I love red curry!!! can’t wait to try this one! looks fabulous!
Me too Alice, thank you so much!
Yes yes yes! I LOVE making thai red curry at home – this looks fantastic!! Kinda wishing I was planning on making curry for dinner tonight now…
Same here! Thank you Ashley 🙂 you’ll have to try it over the weekend!
You had me at chickpeas! I love them, and I, also, love all of those flavors you have going on in the curry! I’ve never actually had curry, but I definitely will soon, after seeing this recipe 🙂
Thank you!! I hope you enjoy it 🙂
This is another beautiful recipe Harriet, you just keep whipping them out one after the other. Can I just move in with you, lol?! Because I’m way too lazy to use all those ingredients and I know they are important for these types of dishes, so I’ll just come visit and you can cook it for me. LOL. Looks just beautiful!
Thank you Brandi! Lol! You’ll have to come and visit – my parents love it because I always make their meals haha!
looks fabulous! can’t wait to try!!
Thank you Manali!! 🙂
OMGosh, from those photos, I can taste every single layer of this dish. And you know what my mouth is saying? “YES! Bring me that!” Looks absolutely fabulous Harriet Emily!
Ahh thank you so much Kristi!! Hahaha I love it!! 🙂