Spring Vegetable & Chickpea Coconut Curry

Name: Spring Vegetable & Chickpea Coconut Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 1 tbsp Coconut oil or vegetable oil; 1 large Onion, chopped; 2 cloves Garlic, minced; 1 inch Fresh ginger, grated; 1-2 tbsp Red curry paste (adjust to taste); 1 can (400ml) Full-fat coconut milk; 1 cup Vegetable broth; 1 can (400g) Chickpeas, rinsed and drained; 2 cups Mixed spring vegetables (e.g., green beans, sugar snap peas, asparagus pieces); 1 cup Fresh spinach; 1/2 cup Frozen peas; 1 tbsp Lime juice; Salt To taste; Fresh cilantro For garnish; Cooked rice For serving

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Embrace the freshness of spring with this delightful and wholesome vegetarian curry. Bursting with seasonal vegetables like spinach, green beans, and peas, combined with protein-rich chickpeas, it's simmered in a fragrant, gently spiced coconut milk broth. This curry is not only incredibly flavorful but also quick to prepare, making it an ideal weeknight meal that's both nourishing and comforting.

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Spring Vegetable & Chickpea Coconut Curry

Prep Time15 min

Cook Time25 min

Servings4 servings

DifficultyEasy

Equipment

Large pot or Dutch ovenWhisk

Instructions

1
Heat coconut oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5 minutes. Add minced garlic and grated ginger, cook for another minute until fragrant.
2
Stir in the red curry paste and cook for 1-2 minutes, stirring constantly, to toast the spices and deepen the flavor. Be mindful of the spice level and adjust curry paste amount accordingly.
3
Pour in the full-fat coconut milk and vegetable broth, whisking to combine with the curry paste. Bring the mixture to a gentle simmer. Add the rinsed and drained chickpeas.
4
Add the firmer spring vegetables (like green beans, asparagus pieces) to the simmering curry. Cook for 5-7 minutes, or until they are tender-crisp. Then stir in the fresh spinach and frozen peas, cooking for just 2-3 minutes more until the spinach has wilted and peas are heated through.
5
Remove the curry from heat. Stir in the lime juice and season with salt to taste. Serve immediately over fluffy cooked rice, garnished with fresh cilantro.

Nutrition

Calories480 kcal

Protein15g

Fat30g

Carbohydrates

Frequently Asked Questions

Can I add other vegetables to this curry?

Absolutely! This curry is very adaptable. Feel free to add other spring vegetables like sliced bell peppers, baby corn, or broccoli florets. Adjust cooking times based on the hardness of the vegetables.

Is red curry paste spicy?

Red curry paste can range from mild to very spicy depending on the brand. Start with a smaller amount (1 tablespoon) and taste before adding more if you are sensitive to heat. You can always add a pinch of sugar to balance the spice if needed.

How can I make this curry richer?

For an even richer curry, you can add a tablespoon of peanut butter along with the coconut milk, or stir in a splash of plant-based cream at the end. Make sure to choose unsweetened varieties.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.