Vegetarian red curry with chickpeas
A rich and creamy Thai red curry with vegetables and chickpeas.
Servings 4 people
Calories 366kcal
Ingredients
- 1 tin chickpeas, drained
- 200 g edamame beans, shelled weight
- 300 g cauliflower, cut into small florets
- 2 peppers, cut into large chunks
- 1 onion, cut into large chunks
- 3 cloves garlic, grated or crushed
- 1 tbsp ginger, finely grated
- 3 tbsp tomato purée
- 2-3 tbsp Thai red curry paste
- 6 kaffir lime leaves
- 2 tins coconut milk (400 ml each)
- 1 lime, juice only
- 2 tsp fish sauce
- Salt and pepper
- Oil
To serve
- Rice
- Spring onions or coriander
- Chopped peanuts
Instructions
- Heat a large frying pan over a medium heat and fry the onion, peppers and cauliflower in a splash of oil for 3-4 minutes.Season with salt and freshly ground pepper.
- Add the garlic, ginger, chickpeas and edamame beans and heat through for a couple of minutes.
- Add the tomato purée and curry paste, stir them through the vegetables and fry for about a minute.
- Pour over the coconut milk, add the lime leaves and let the curry simmer over a low to medium heat for about 10-15 minutes.The cauliflower should be tender but still have a good bite.
- Season to taste with the fish sauce, freshly squeezed lime juice, salt and pepper.
- Serve with boiled rice, finely chopped peanuts and, if you like, fresh coriander, spring onions or similar.
Nutrition
Calories: 366kcal | Carbohydrates: 42g | Protein: 13g | Fat: 15g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 501mg | Potassium: 918mg | Fiber: 10g | Sugar: 11g | Vitamin A: 1605IU | Vitamin C: 93mg | Calcium: 118mg | Iron: 4mg