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hannah__chia

HANNAH CHE plant-based food and recipes ✞/vegan/runner/writer/pianist personal @hannah.che ✎ [email protected] ⇣ recipes http://hannahchia.com/
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@hannah__chia - HANNAH CHE | so my friend and I went out for dinner last night and the curry we ordered was meh and really just needed acidity— we joked that we should've brought some limes to squeeze onto the dish. it got me thinking of this old recipe I used to make all the time: a hearty, zingy thai curry with a little bit of heat, packed with chickpeas, eggplant, red bell pepper, and zucchini. going to make a batch after I fly back home tomorrow!
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I added instructions for an Instant Pot option below— serve over basmati rice for a comforting weeknight dinner. and don’t forget to add the lime juice at the end :-)
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THAI CHICKPEA CURRY (vegan, gf)
1 tbsp coconut oil
1 2-inch thumb (10g) ginger, minced
5 cloves garlic, minced
1 small yellow onion, finely chopped
3 tbsp (45g) Thai red curry paste (more for added heat)
1 (175g) red bell pepper, chopped
1 cup (250g) eggplant, chopped
1 medium zucchini, chopped (or 2 cups cauliflower florets)
2 tbsp coconut sugar
1 tsp ground turmeric
1 tsp salt
1 15 oz (425g) can chickpeas, rinsed and drained
1 14 oz can (414mL) light or full-fat coconut milk
½ cup water
juice of half a lime
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In a large pot, heat coconut oil and sauté the ginger and onion on medium heat until fragrant, about 2-3 minutes. Add in minced garlic, curry paste, turmeric (and some dried chilies, if you want a spicier curry) and cook for another minute.
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Add the vegetables, then the coconut sugar, chickpeas, coconut milk, and water, and cook on medium heat until mixture comes to a boil. Cover and cook on low heat for another 15 minutes, until vegetables are tender.
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Remove from heat and add in the lime juice. Taste and add more salt, coconut sugar, lime juice, or curry paste as needed. Garnish with cilantro and another squeeze of lime juice, and serve immediately.
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Instant Pot option: Sauté onion, ginger, garlic, and spices as instructed using the SAUTE mode. After adding the rest of the ingredients and the broth, lock lid and set for 5 minutes on HIGH. Let natural release for 10 minutes then open lid, add in spinach, close lid, and let sit for a few minutes before serving.
So my friend and i went out for dinner last night and the curry we ordered was meh and really just needed acidity— we joked that we should've brought some limes to squeeze onto the dish. it got me thinking of this old recipe i used to make all the time: a hearty, zingy thai curry with a little bit of heat, packed with chickpeas, eggplant, red bell pepper, and zucchini. going to make a batch after i fly back home tomorrow!
.
i added instructions for an instant p*t option below— serve over basmati rice for a comforting weeknight dinner. and don’t forget to add the lime juice at the end :-)
.
.
.

thai chickpea curry (vegan, gf)
1 tbsp coconut oil
1 2-inch thumb (10g) ginger, minced
5 cloves garlic, minced
1 small yellow onion, finely chopped
3 tbsp (45g) thai red curry paste (more for added heat)
1 (175g) red bell pepper, chopped
1 cup (250g) eggplant, chopped
1 medium zucchini, chopped (or 2 cups cauliflower florets)
2 tbsp coconut sugar
1 tsp ground turmeric
1 tsp salt
1 15 oz (425g) can chickpeas, rinsed and drained
1 14 oz can (414ml) light or full-fat coconut milk
½ cup water
juice of half a lime

in a large pot, heat coconut oil and sauté the ginger and onion on medium heat until fragrant, about 2-3 minutes. add in minced garlic, curry paste, turmeric (and some dried chilies, if you want a spicier curry) and cook for another minute.

add the vegetables, then the coconut sugar, chickpeas, coconut milk, and water, and cook on medium heat until mixture comes to a boil. cover and cook on low heat for another 15 minutes, until vegetables are tender.

remove from heat and add in the lime juice. taste and add more salt, coconut sugar, lime juice, or curry paste as needed. garnish with cilantro and another squeeze of lime juice, and serve immediately.

instant p*t option: sauté onion, ginger, garlic, and spices as instructed using the saute mode. after adding the rest of the ingredients and the broth, lock lid and set for 5 minutes on high. let natural release for 10 minutes then open lid, add in spinach, close lid, and let sit for a few minutes before serving.
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