Ingredients
Pantry Staples:
- 2 tbsp neutral oil avocado or olive
- 1 can 13.5 oz coconut milk (full-fat for creaminess)
- 1 ½ cups vegetable broth
- 2 tbsp red curry paste
- 2 tbsp soy sauce or tamari for gluten-free
- 1 tbsp maple syrup or coconut sugar
Protein & Veggies:
- 2 cans 15 oz each chickpeas, drained and rinsed
- 1 onion diced
- 4 cloves garlic minced
- 1- inch piece ginger grated
- 1 red bell pepper sliced
- 2 carrots sliced
- 3 cups baby spinach or kale
For Serving:
- 6 cups cooked jasmine rice
- Juice of 1 lime
- Chopped cilantro for garnish
Instructions
Sauté the Aromatics
- Heat oil in a large pot over medium heat. Add onion, garlic, and ginger and sauté for 2 minutes until fragrant.
Add the Spices & Chickpeas
- Stir in red curry paste and let it cook for 1 minute to release its flavors. Add the chickpeas, bell pepper, and carrots, stirring to coat everything in the spice blend.
Simmer the Curry
- Pour in the coconut milk, vegetable broth, soy sauce, and maple syrup. Stir well and let it simmer for 15 minutes to allow the flavors to deepen.
Finish with Greens & Lime
- Stir in the baby spinach (or kale) and let it wilt. Squeeze in fresh lime juice to balance the flavors.
Serve & Enjoy!
- Spoon the curry over warm jasmine rice, garnish with cilantro, and dig in!
Notes
Want it spicier? Add sliced Thai chilies or extra curry paste.
Need a protein boost? Add cubed tofu or cooked lentils.
No red curry paste? Use yellow curry powder for a different but delicious twist.
Meal Prep Friendly – This curry stores well for up to 4 days in the fridge and tastes even better the next day!