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Thai Coconut Chickpea Curry
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Course Main Course
Cuisine Thai
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 2 (15 oz) cans chickpeas, drained and rinsed
  • 1 (14 oz) can full-fat coconut milk
  • 3 tablespoons red curry paste
  • 1 yellow onion, diced
  • 1 red bell pepper, sliced
  • 2 carrots, peeled and sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 cup vegetable broth
  • 1 lime, juiced
  • Salt and pepper to taste
  • Fresh cilantro and chopped peanuts for serving

Instructions
 

  • Place the diced onion, sliced bell pepper, sliced carrots, minced garlic, and grated ginger in the slow cooker.
  • Add the chickpeas, coconut milk, red curry paste, and vegetable broth. Stir until the curry paste is evenly mixed in.
  • Cover and cook on low for 6 hours or on high for 3 hours until the vegetables are tender.
  • Stir in the lime juice and season with salt and pepper to taste.
  • Spoon the curry into bowls and top with fresh cilantro and chopped peanuts before serving.

Notes

Taste the curry paste before adding the full amount if you prefer milder heat. Leftovers keep well in the fridge for up to four days and reheat smoothly with a splash of broth to loosen the sauce. Skip the peanuts if you need a nut-free version and serve over rice or quinoa instead.
Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker, Knife, Cutting Board