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Thai Red Chickpea Veggie Curry

A creamy Thai red curry packed with chickpeas, potato, kūmara and spinach. An easy, flavourful meat-free family dinner that's ready in around 30 minutes.
Print Recipe
Creamy Thai red chickpea curry with vegetables served alongside white rice
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes

Ingredients

  • 1 medium onion diced
  • 1 tsp crushed garlic
  • 1 medium kūmara diced (about 2 cups)
  • 1 large potato diced (about 2 cups)
  • 2½ Tbsp Thai red curry paste or to taste
  • 1 can 400ml coconut cream
  • 1 cup water
  • 1 can 400g chickpeas drained and rinsed
  • 1 Tbsp brown sugar
  • ½ tsp salt
  • 1 tsp Vegeta or vegetable stock powder
  • 1-2 cups spinach

To Thicken

  • 1 Tbsp corn flour
  • 2 Tbsp water

Instructions

  • Heat a little oil in a large frying pan or saucepan over medium heat. Add the onion and garlic and cook gently until softened.
  • Add the diced kūmara and potato. Cook for 3–4 minutes, stirring occasionally, to start the cooking process.
  • Stir in the Thai red curry paste and cook for 1–2 minutes until fragrant.
  • Pour in the coconut cream and 1 cup of water, stirring well to combine.
  • Add the chickpeas, brown sugar, salt and vegetable stock powder.
  • Bring to a gentle boil, then reduce the heat to a simmer. Cook for 15–20 minutes, stirring occasionally, until the potato and kūmara are tender.
  • In a small bowl, mix the cornflour with 2 Tbsp water until smooth. Pour the slurry into the curry while stirring and cook briefly until the sauce has thickened.
  • Add the spinach and stir through until just wilted.
  • Taste and adjust the seasoning or curry paste if needed, then serve hot.

Notes

Notes
  • Adjust the amount of Thai red curry paste to suit your preferred heat level.
  • Cut the potato and kūmara evenly so they cook at the same rate.
  • Serve with rice or flatbreads to stretch the meal further.
 
Variations
  • Add pumpkin, cauliflower, capsicum or other vegetables.
  • Add extra chickpeas for a heartier curry.
  • Finish with fresh coriander and lime juice if you have them.
 
Storage
  • Refrigerate for up to 3 days.
  • Freeze for up to 3 months.
  • Add a splash of water or coconut cream when reheating if needed.
Servings: 4 Servings
Author: Farmers Wife Homestead