Spicy Chickpea Coconut Curry
This delightful Spicy Chickpea Coconut Curry is inspired by a beloved family recipe that my sister discovered in the vibrant city of Chiang Mai, Thailand. During her stay with locals, she learned the art of balancing rich flavors and fragrant spices, creating a dish that warms the heart and excites the palate. The creaminess of coconut milk perfectly complements the nutty chickpeas, while fresh Thai basil adds an aromatic touch that enhances every bite. For those who enjoy a spicy kick, feel free to amp up the heat by adding more curry paste. Serve this curry over fluffy jasmine rice for a complete and satisfying meal that transports you to the streets of Thailand with every spoonful.
4
Servings
300
Calories
11
Ingredients
Ingredients
vegetable oil
1 tablespoon (none)
massaman curry or red curry paste
1 teaspoon (none)
onion
1 cup (chopped)
garlic cloves
3 (crushed)
coconut milk
1 (14 ounce) can (none)
soy sauce
2 tablespoons (none)
chickpeas
1 (15 ounce) can (drained)
tomatoes
1 (cut into 1-inch cubes)
fresh basil
1 cup (chopped & loosely packed)
sugar
2 tablespoons (none)
jasmine rice
for serving (cooked)
Instructions
1
Heat the vegetable oil in a large sauté pan or skillet over medium heat.
2
Add the massaman or red curry paste, chopped onion, and crushed garlic to the pan. Sauté for 3-5 minutes until the onion is translucent and fragrant.
3
Stir in the coconut milk and soy sauce, and bring the mixture to a gentle boil. Allow it to boil for 5 minutes, stirring occasionally to prevent sticking.
4
Once boiling, add in the drained chickpeas, cubed tomatoes, chopped basil, and sugar. Mix well and bring the mixture back to a simmer.
5
Reduce the heat to low and let the curry simmer for another 5-10 minutes to allow flavors to meld.
6
Serve the chickpea curry hot over a bed of fluffy jasmine rice, garnished with additional fresh basil if desired.
Nutrition Information
7.5g
Fat
45g
Carbs
12.5g
Protein
10g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Chickpea Coconut Curry?
It is a Thai-inspired dish featuring chickpeas and coconut milk, flavored with massaman or red curry paste and fresh basil.
Where did the inspiration for this recipe come from?
This recipe was inspired by a family recipe discovered in Chiang Mai, Thailand, emphasizing authentic local flavors.
Is this chickpea curry suitable for vegetarians?
Yes, this recipe is vegetarian and uses plant-based protein from chickpeas.
How many servings does this recipe make?
The recipe is designed to serve 4 people.
How many calories are in one serving of this curry?
There are approximately 300 calories per serving.
What type of curry paste should I use?
You can use either massaman curry paste or red curry paste depending on your preference.
How can I make the curry spicier?
To increase the heat, you can add more than the recommended 1 teaspoon of curry paste.
What kind of rice is best for serving?
Fluffy jasmine rice is recommended to complement the Thai flavors of the curry.
How much protein is in this dish?
Each serving contains approximately 12.5 grams of protein.
Is this a high-fiber meal?
Yes, it is high in fiber, providing 10 grams per serving.
What is the fat content per serving?
The dish contains 7.5 grams of fat per serving.
How many carbohydrates are in a serving?
There are 45 grams of carbohydrates in each serving.
How should I prepare the garlic for this recipe?
The 3 garlic cloves should be crushed before being added to the pan.
How long should I sauté the onions and garlic?
Sauté the chopped onion and crushed garlic for 3 to 5 minutes until the onion is translucent.
How long do I need to boil the coconut milk mixture?
Once the coconut milk and soy sauce are combined, let the mixture boil gently for 5 minutes.
When do I add the tomatoes and chickpeas?
Add the drained chickpeas and cubed tomatoes after the coconut milk mixture has boiled for 5 minutes.
How much sugar is included in the recipe?
The recipe calls for 2 tablespoons of sugar to balance the savory and spicy flavors.
How long does the final simmer take?
Reduce the heat to low and let the curry simmer for another 5 to 10 minutes.
What kind of oil is used for sautéing?
The recipe uses 1 tablespoon of vegetable oil.
How much fresh basil is required?
You will need 1 cup of chopped and loosely packed fresh basil.
Can I use canned chickpeas?
Yes, the recipe uses one 15-ounce can of chickpeas, which should be drained before use.
What size should I cut the tomatoes?
The tomatoes should be cut into 1-inch cubes.
How much coconut milk is needed?
The recipe requires one 14-ounce can of coconut milk.
Is this considered a healthy recipe?
Yes, it is tagged as healthy and uses nutritious ingredients like chickpeas and fresh vegetables.
Can this be considered a one-pot meal?
Yes, it is categorized as a one-pot meal, making cleanup much easier.
How much soy sauce is in the recipe?
The recipe includes 2 tablespoons of soy sauce.
What is the primary flavor profile of this dish?
The dish is creamy from the coconut milk, nutty from the chickpeas, and aromatic from the Thai basil.
Is this an easy recipe for beginners?
Yes, it is tagged as an easy recipe with straightforward instructions.
Should the basil be added at the beginning?
No, the basil should be added toward the end with the chickpeas and tomatoes to maintain its aroma.
Can I garnish the dish with more basil?
Yes, garnishing with additional fresh basil is recommended for extra flavor and presentation.