Vegan Thai Curry With Crispy Lime Chickpeas
This is a perfect weeknight meal to get rid of whatever veggies you have leftover. The staple flavors that make this a “Thai-inspired” curry versus “Indian-inspired” are a few key ingredients: lemongrass, coconut milk, and lime. Traditional Thai curries often use fish-sauce, which gives you that “kick-in-the-pants-oomph” flavor. This version I came up with is a bit more subtle. I love the brightness of thai curries. Of course, I also LOVE Indian curries, but the flavor profile tastes much more warm and earthy.
Disclaimer, when I made this, I only measured the ingredients with my eyes, nose, and mouth. The measurements I gave are an approximation, so trust your tongue! This recipe is open to be adjusted and added to. Please comment and share pictures of your adaptations! I’m curious to see what you come up with. Other things I might try with this curry sauce are tofu, broccoli, or even chicken, for a non-veg option.
Ingredients
For the curry sauce:
2 Tbsp olive or avocado oil
1 yellow onion
1 in knob fresh ginger
5-6 cloves garlic
3 in piece of lemongrass
1 Tbsp flour
2 tsp tumeric
1 tsp corriander powder
1/2 tsp chili powder (or more)
1/2 tsp cumin
1 tsp salt (or to taste)
2 cans coconut milk
Zest of one lime
Add assorted veggies:
2 stalks celery
2 carrots
2 red bell peppers
2 green bell peppers
1 half head of cauliflour
1 lime
Toppings
Chopped cilantro
Roasted chickpeas: 2 cans chickpeas, olive oil, spices (cumin, smoked paprika, garlic powder, salt, pepper, lime zest)
Lime wedge
Serve over brown rice
Instructions
Start with the aromatics: heat up the oil in a sautee pan.
Add sliced onions, and stir until they are coated with oil. Add salt.
Pound the garlic, ginger, and minced lemongrass in a mortar and pestle, and stir in with the onion. Sautee until onions are slightly transluscent and aromatic.
Toss in the spices and flour, until onions are evenly coated. Be sure not to let it burn on the pan.
Add the coconut milk, and stir until there are no more clumps, and coconut fat is evenly incorporated.
Add lime zest.
Mix in chopped veggies. Cover, and let simmer on medium heat until veggies are fully cooked. (Not too soft, though. They will still soften a bit once you turn off the heat.)
For the crispy chickpeas, preheat oven to 400 degrees F.
Rinse, drain, and dry canned chickpeas.
In a medium bowl, toss chickpeas in oil, then coat with spices, lime zest, and the juice of half one lime. (I used cumin, smoked paprika, salt, pepper, and garlic powder.)
Roast for about 20 min, or until chickpeas are crispy. Toss halfway through.
For the curry sauce:
2 Tbsp olive or avocado oil
1 yellow onion
1 in knob fresh ginger
5-6 cloves garlic
3 in piece of lemongrass
1 Tbsp flour
2 tsp tumeric
1 tsp corriander powder
1/2 tsp chili powder (or more)
1/2 tsp cumin
1 tsp salt (or to taste)
2 cans coconut milk
Zest of one lime
Add assorted veggies:
2 stalks celery
2 carrots
2 red bell peppers
2 green bell peppers
1 half head of cauliflour
1 lime
Toppings
Chopped cilantro
Roasted chickpeas: 2 cans chickpeas, olive oil, spices (cumin, smoked paprika, garlic powder, salt, pepper, lime zest)
Lime wedge
Serve over brown rice
Recipe Notes
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