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


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




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.


vegetable & chickpea thai red curry vegetable & chickpea thai red curry vegetable & chickpea thai red curry

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  1. 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! 🙂

  2. 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!

  3. 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

  4. 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!

  5. 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…

  6. 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!

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