Vegan Thai Chickpea Curry

Vegan Thai Chickpea Curry

Vegan Thai Chickpea Curry

Vegan Thai Chickpea Curry

Have you ever made a homemade curry sauce? It makes ALL of the difference to the freshness and flavour of your meal! This Thai curry sauce is flavoured with fresh herbs and spices including cilantro, green onions, garlic, lime and ginger. Cilantro is a fantastic herb to support detoxification, especially when it comes to helping your body to clear heavy metals!

Enjoy this recipe for all of the fresh flavour and anti-inflammatory spices it contains!

Vegan Thai Chickpea Curry

Vegan Thai Chickpea Curry

Yield: 4-6 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Enjoy this Thai curry with homemade curry sauce for all of the fresh flavour and anti-inflammatory spices it contains!

Ingredients

  • Sauce
  • 1 can full-fat coconut milk (400ml)
  • 1 cup fresh cilantro, packed (leaves and stems)
  • 4 green onions
  • 1.5 tbsp fresh ginger, grated
  • 1 tbsp garlic, grated (3 cloves)
  • 1 tbsp gluten-free tamari
  • 2 tsp maple syrup or coconut sugar
  • 1 tbsp chili powder
  • 2 tsp ground coriander
  • 1 tsp Herbamare or sea salt
  • 1 tsp cumin
  • 1 tsp turmeric

  • Optional:
  • ¼ to ½ tsp of red chili flakes (to taste)

  • Curry
  • 1 ½ cups green beans, chopped
  • 4 cups zucchini, coarsely chopped (2 small zucchini)
  • 10 crimini (brown) mushrooms, sliced
  • 2 tomatoes, diced
  • 1 large can chickpeas (540ml), drained and rinsed
  • 1-2 tbsp lime juice (to taste)

  • Optional:
  • Brown rice or quinoa (½ cup per serving, cooked)

Instructions

  1. Add all sauce ingredients to a blender and process on high until well combined.
  2. Heat a wok over medium/high heat and add the sauce.  Cook the sauce for 3-5 minutes until it begins to gently boil.
  3. Add the green beans, zucchini and mushrooms to the sauce, cover and simmer for 6-7 minutes before adding the tomatoes. Cook for another 5-6 minutes until the vegetables reach your desired tenderness.  
  4. Add 1-2 tbsp of lime juice (to taste) and optionally garnish with additional cilantro.  The curry can enjoyed on its own or on top of brown rice or quinoa.

Notes

No nightshades - Omit the tomato and red chili flakes. Replace the chili powder with an extra 1 teaspoon of cumin, a ½ teaspoon of black pepper and a ½ teaspoon of turmeric. 

No citrus - Omit the lime juice.

No legumes - Replace the green beans with another vegetable like broccoli or cauliflower. Replace the chickpeas with 1 cup cashews.

Allergen Info

Gluten Free
Dairy Free
Egg Free
Grain Free
Contains Legumes
Contains Soy
Citrus Free
Nut Free
Contains Tomatoes