Nothing creates the most magnificent aromas in your house than cooking this Vegan Thai Coconut Curry. Your neighbors will likely be trying to invite themselves over for dinner.
Quick to make, with everyday ingredients, simple yet satisfying, healthy & filling. The fragrant blend of the Thai curry base consists of shallots, galangal, garlic, lemongrass, kafir lime, fresh lime juice, palm sugar, Thai green chilies, and fresh cilantro leaves & sweet, rich coconut milk. Thai curry paste can be very spicy, so if you're not able to handle too much heat, start with less, you can always add a little more at the end if you like. This recipe is a medium spice, so there will be heat but not overwhelming.
This dish is very adaptable as you can add any vegetables you have hanging around your fridge. By adding chickpeas to the curry, you have the bonus of extra plant-based protein.
Pair this with a side of steamed jasmine rice or cauliflower rice & you'll have the biggest food crush.
Note: *Check the ingredients of Vegan Thai Green Curry Paste to ensure that it does not contain any seafood. Thai Kitchen Brand is what is in this recipe.
Ingredients
2 x 14 ounces tins Chickpeas
1 tablespoon Coconut Oil
6 Button Mushroom, washed & cut into quarters
1 Shallot, small diced
2 teaspoons Vegan Thai Green Curry Paste
1/2 cup Low Sodium Vegetable Stock
1 x 14 ounces tin Coconut Milk
4 Baby Bell Peppers or 1 medium Bell Pepper, sliced
15 Green Beans, washed and cut in 3
1 cup Baby Spinach
1/4 teaspoon Kosher Salt
1/2 teaspoon Palm Sugar, if unavailable, substitute with Brown Sugar
2 tablespoons Fresh Cilantro, chopped
Instructions
Start by straining & rinsing the chickpeas using a colander, then set them aside to allow them to dry.
Place a medium-sized heavy-bottomed pot onto the stovetop & turn onto medium high heat. Add the coconut oil, allowing it to heat up for 1 minute.
Add the mushrooms & shallots, and sauté for 1 minute, stirring frequently with a wooden spoon, so the shallots don't burn.
Stir in the curry paste, vegetable broth and coconut milk into the pot & allow the curry to reduce for 5 minutes, occasionally stirring with a spoon.
Once the sauce is reduced, add the chickpeas, bell peppers and green beans & simmer for 5 minutes to absorb all the flavors.
Turn off the heat & stir in the spinach to just wilt. You don't want to end up with brown spinach.
Season with salt & sugar to your taste.
You're now ready to ladle your vegan chickpea curry into bowls or meal prep containers for later.
Garnish with chopped fresh cilantro & relish this fragrant, nutritious dish. Enjoy.
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