Thai Red Curry Chickpea Bowls (Print View)

Creamy Thai red curry with chickpeas and fresh veggies over rice for a satisfying vegan meal.

# Components:

→ Chickpea Curry

01 - 1 tablespoon coconut oil
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 2 tablespoons Thai red curry paste (vegan/vegetarian if required)
06 - 1 can diced tomatoes (15 ounces)
07 - 1 can coconut milk, full-fat or light (14 ounces)
08 - 2 cans chickpeas, drained and rinsed (15 ounces each)
09 - 2 teaspoons soy sauce or tamari (use gluten-free if needed)
10 - 1 teaspoon maple syrup or sugar
11 - 1 red bell pepper, thinly sliced
12 - 2 cups baby spinach
13 - Salt and freshly ground black pepper, to taste
14 - Juice of 1 lime

→ For Serving

15 - 4 cups cooked jasmine or basmati rice
16 - Fresh cilantro leaves, for garnish
17 - Sliced scallions, for garnish
18 - Lime wedges, for serving
19 - Sriracha or chili flakes, optional for serving

# Directions:

01 - Heat coconut oil in a large skillet or pot over medium heat. Add onion and cook for 3 to 4 minutes until softened.
02 - Stir in garlic and ginger, cooking for 1 minute until fragrant.
03 - Incorporate Thai red curry paste and sauté for 1 to 2 minutes, stirring constantly.
04 - Add diced tomatoes and coconut milk, mixing well to combine ingredients.
05 - Add chickpeas, soy sauce or tamari, maple syrup or sugar, and bell pepper. Bring mixture to a gentle simmer.
06 - Continue cooking for 10 to 12 minutes, stirring occasionally until bell pepper is tender and sauce thickens.
07 - Stir in baby spinach and cook for 1 to 2 minutes until just wilted. Season with salt, black pepper, and lime juice.
08 - Serve curry over cooked rice. Garnish with fresh cilantro, scallions, lime wedges, and a drizzle of sriracha or chili flakes if desired.

# Expert Advice:

01 -
  • Uses all pantry-friendly ingredients and simple fresh produce
  • Naturally vegan and gluten-free to suit almost any table
  • Ready start to finish in under an hour
  • Balanced flavors that never feel heavy
02 -
  • High in plant protein and fiber so you stay full longer
  • Freezer friendly and perfect as a make-ahead meal
  • Adaptable with whatever fresh greens or veggies you have
03 -
  • Choose firm ripe bell peppers for the sweetest flavor
  • A good curry paste makes or breaks this dish
  • Rice cooked fresh and kept warm improves texture and taste
  • Stir the curry paste into the oil before adding wet ingredients. This trick unlocks the base flavors that make everything taste richer.
  • Always use fresh lime juice at the end never bottled for the cleanest brightness.
  • If prepping ahead for lunches, pack rice and curry separately and combine just before reheating so every bowl is as flavorful and satisfying as the first.

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