It’s somehow still 80 degrees in Chicago but all I’m craving is super nourishing, cozy recipes. I mean, that’s what October is for, right?
SO I’ve got a warm bowl of vegan chickpea curry for you with a little spice, a lot of veggies, and beautiful peanut and coconut flavors. ALSO KNOWN AS COZY LOVE IN A SKILLET. Gettin’ jiggy with it.
I whipped up this curry over 5 years ago because quite frankly, you guys have always loved all my curry meals and cauliflower was trendy as hell. Throw in some chickpeas for a little protein and BOOM: you’ve got a 30-minute, easy weeknight dinner that’s healthy and flavorful.
And for those of you who are trying to get more veggies in your life, don’t worry I’ve got you covered. There’s cauliflower (like I mentioned), carrots, red bell pepper, peas, and a little anti-inflammatory boost thanks to turmeric.
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Everything you’ll need to make the best chickpea curry
This dish has tons of delicious veggies, coconut flavor with a hint of peanut butter (my fav), and can be made as spicy or as mild as you like. Here’s what you’ll need to make it:
- Coconut oil: we’re cooking down all of those gorgeous veggies in a little coconut oil to get them nice and tender.
- Garlic & ginger: the ultimate flavor boosters! I highly recommend using fresh garlic and ginger.
- Vegetables: this curry recipe is filled with carrot, cauliflower, red bell pepper, green onions, and peas (the best).
- For the curry sauce: everything gets simmered in a mix of light coconut milk from the can, water or vegetable broth, red curry paste (instead of curry powder), naturally creamy peanut butter, and soy sauce.
- Spices: you’ll also need ground turmeric, cayenne pepper, and salt.
- Chickpeas: get a delicious boost of plant-based protein from chickpeas, aka garbanzo beans!
- To garnish: I love topping this chickpea curry with fresh cilantro, extra green onion, and chopped peanuts or cashews.
Make this chickpea curry your own
This wonderful cauliflower chickpea curry recipe is easy to customize with ingredients you have on hand! here’s what I can recommend:
- Pick your protein. If you don’t have any chickpeas, feel free to swap for cubed tofu, chicken, or shrimp.
- Choose your veggies. You can really use any vegetables you have on hand. I think broccoli, mushrooms, sweet potatoes, and spinach would all be great additions.
- Add a kick of heat. If you’re like me and love the heat, try doubling that ground cayenne pepper. You could also top your bowl with red pepper flakes or hot sauce. Note: I’m not responsible for how HOT you make it. I’ve warned you.
Perfect chickpea curry in 5 simple steps
The best part about this recipe is that you add everything to your pan and let that goodness simmer away. It’s no fuss and is perfect for busy weeknights.
- Cook your veggies. Start by heating your coconut oil in a large skillet or pot, cook the garlic and ginger for 30 seconds, then saute the green onion, carrot, and cauliflower for a few minutes.
- Add the curry sauce. Stir in all of the sauce ingredients and spices until they’re well combined and coating the veggies.
- Fold in the pepper & chickpeas. Add the bell pepper and chickpeas, then simmer the curry.
- Add the peas. Stir in the frozen peas last and simmer for an additional minute.
- Serve & enjoy. Serve the chickpea curry in bowls, top with your fav garnishes, and enjoy as-is or with an easy side!
Delicious ways to serve this chickpea curry
You can absolutely eat this curry straight from the pan (it’s THAT good), but I love serving it with one of these sides:
- My famous Coconut Rice, jasmine rice, or basmati rice
- Fluffy quinoa
- Cauliflower rice for a grain free, low carb option
- A toasty slice of naan bread
Storing & freezing tips
- To store: store any leftovers in the refrigerator for up to 4 days in an airtight container.
- To freeze: be sure to not overcook the vegetables. Let the curry cool completely before transferring it to a freezer safe bag or container. Freeze for up to 2 months, and reheat in the microwave or on the stovetop after thawing it in the refrigerator.
More vegan dinner recipes you’ll love
- Vegetarian Tofu Cashew Coconut Curry
- Easy Vegan Mac and Cheese
- Vegan Coconut Tomato Lentil Soup
- Crispy Broccoli Sweet and Spicy Sesame Tahini Noodles
- Butternut Squash, Chickpea & Lentil Moroccan-Spiced Stew
Get all of my vegan dinner recipes here!
I hope you love this delicious & easy vegetarian chickpea curry recipe! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Thai Peanut Coconut Cauliflower Chickpea Curry
Ingredients
- For the curry:
- ½ tablespoon coconut oil
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 large carrot, thinly sliced
- 1 small head cauliflower, broken into florets (3-4 cups)
- 1 bunch green onions, diced
- 1 (15 ounce) can lite coconut milk
- ⅓ cup water or vegetarian broth
- 2 tablespoons red curry paste
- 2 tablespoons natural creamy peanut butter (or cashew butter)
- ½ tablespoon gluten-free soy sauce or coconut aminos
- ½ teaspoon ground turmeric
- ½ teaspoon cayenne pepper, plus more if you l ike heat
- ½ teaspoon salt
- 1 red pepper, julienned
- 1 (15 ounce) can chickpeas, rinsed and drained
- ½ cup frozen peas
- To garnish:
- Fresh cilantro
- Green onion
- Chopped peanuts or cashews
Instructions
- Place a large deep 10 inch deep skillet or a large pot over medium high heat. Add in coconut oil, garlic and ginger and cook for 30 seconds, then add in green onion, carrot and cauliflower florets. Saute for 3-5 minute until cauliflower begins to turn a slight golden brown and onions soften.
- Next, add in coconut milk, water, curry paste, peanut butter, soy sauce/coconut aminos, red cayenne pepper, turmeric, and salt, and stir well to combine.
- Then stir in bell pepper, and chickpeas; simmer over medium-low heat for 10 minutes. Taste, and adjust seasonings as necessary.
- Before serving, stir in frozen peas and simmer an additional minute, then pour into bowls or divide into meal prep containers.
- Garnish with cilantro, green onion and chopped peanuts/cashews. Great with brown rice or quinoa for a full protein packed plant based meal. Enjoy!
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on February 22nd, 2018, and republished on October 4th, 2023.
YUM! Trying this ASAP. Perfect dish for lent to get some protein! Plus, I love spicy dishes! I would definitely add the extra to get a little more heat, but I don’t think my husband would be too happy about that.
YES tons of great flavors + protein in here. I love spice too – this one’s easy to adjust!
Sign me up, because THIS has peanut butter and curry! What a beautiful recipe–definitely something I’ve been craving and would like to try in the near future!
Hope you love this one Cassie!!
Looks so good! I have a question… I always get a stomach ache after eating coconut milk, what would you substitute it with? I was thinking just regular milk but im not sure and would love your thoughts!
Hey Ema! The coconut milk here is what helps give it that distinct flavor, so I’m not sure what would be comparable here! You could try using regular cream, but just note that the flavor will be pretty different.
I’ll be dreaming about this recipe tonight! PB is my fav!
Same! Hope you get a chance to make this!
My wife saw this on your Instagram and made it tonight. It was fantastic following the recipe exactly! Awesome dish!
Amazing!! So happy you both enjoyed 🙂
I made this last night (used fresh turmeric I’m obsessed) and it’s amazeballs!!! Can I rate it one million stars?! Happy Friday! 🙂
Amazing!! So happy to hear that. OBSESSED with turmeric over here too 🙂
I put this one pot wonder together last night with what I could find in pantry. No chickpeas to be found so I had to leave those out and couldn’t find the peanut butter… delicious without either one of those. Found the peanut butter this morning…
This one’s perfect for adding in whatever veggies + proteins you have on-hand! Glad you enjoyed 🙂
Just made this– so delicious! Made a few substitutions for any other curious readers: didn’t have carrots or peppers so used red cabbage and mushrooms! Also added some curry powder, fish sauce and fresh lime juice!
This one’s great for adding your fav veggies! The fresh squeeze of lime sounds delicious 🙂 Glad you enjoyed!
I just made this, and it’s spicy and delicious!! I love veggie dishes that are so filling and satisfying!!
Aren’t they the best?! Glad you enjoyed! 🙂
SO yummy. 👍🏻👍🏻
Yes!! Glad you enjoyed 🙂
I made this last night and it was AMAZING! I wanted some extra protein so I added two cans of garbanzo beans and because I love green peas added 1 full 16 oz bag. I think due to my hefty addition of beans and peas called for more sauce – whoops!
Next time I will add more water, and coconut milk – because I love sauce and loved the extra oompf of the protein!
We served with quinoa and it was quick easy and extremely satisfying!
Monique, thanks for a delicious curry! I made this tonight, and served it with millet. My only changes were to cut the cayenne in half and add about another cup of chickpeas. Wonderful!!
Amazing! Millet sounds perfect with this. Glad you enjoyed!
This recipe is just so good. I can’t get enough of Thai food/flavors and this beats takeout! I doubled the cayenne pepper because I love things spicy 😉 This will definitely be on constant rotation- thanks Monique!!
100% better than takeout! I’m all about the spicy life too 😉
This recipe looks amazing and I can’t wait to try it. Am I able to freeze any leftovers that I may have?
Thanks,
Christina.
Moneeeeeeq!’!!!!
HUGE hit with my vegetarian friends!!
Very easy to make! 😊😊
Thank you 👏🏽👏🏽👏🏽👏🏽
Amazing!! So happy to hear that 🙂
I’m going to do a meat version of this. What do you recommend and when should I add it please?
I would probably recommend chicken? You can cook the chicken most of the way through first in your pan and then add in your veggies + sauce!
I used almond milk instead of coconut, and curry powder with a bit of chili paste and MAN!!! It was still so good! Added mushrooms and some summer squash, nomnomnom. Served over quinoa and added spinach to my bowl to mix in – I don’t like how greens reheat in dished so I didn’t add it to the entire skillet. So so SO delish!
Perfect!! Mushrooms and summer squash sounds delicious in here. Glad you loved this one!
Made this last night, so good! I’m not vegetarian so next time I may modify it next time by adding some chicken and maybe a bit more peanut butter so it’s extra peanut-buttery. So good!
Chicken would be delicious in here too! And yesss I’m all about extra peanut butter 😉
My husband and I made it tonight and it was AMAZING!! Perfect amount of heat and curry. We added chicken pieces to it since we eat meat regularly. We probably cooked it a bit long because there wasn’t as much sauce when it was time to eat. But either way, it turned out great. We will definitely be making this again!
Delicious! Glad you guys loved it 🙂 The added chicken may have soaked up some of that sauce, too, but of course feel free to reduce the cooking time a bit!
This was nutritious and delicious! We went with your recommendation of doubling the cayenne and LOVED it! Also added a bit more ginger than normal and an extra clove of garlic. We also cut the cauliflower stems into bite sized pieces and added those – the texture was fantastic. Served over a bed of quinoa which soaked up all the delicious sauce!
Perfect! So glad you guys loved it. I’m all about the extra cayenne 🙂
Hi! Would love to try this because it sounds so easy and I have a new baby so no time for complicated meals! I only have frozen cauliflower and frozen bell peppers… do you think it would work? Also would substituting lentils for the chick peas work? I don’t think I have chick peas … thank you!
Hi Monique – I love this recipe and I’ve made it over and over again! Can’t seem to get enough of it. Not only does it taste great, but it’s also big on nutritional value.Many thanks!
Hi! So happy to hear that – this is one of my favorite vegetarian dinners 🙂
this was delicious-thank you!
Glad you enjoyed!
Made this earlier in the week and it was SO so good!
I don’t normally leave comments, good or bad, after I’ve googled recipes and made them but this one deserved credit!
Pretty much used all ingredients as in recipe but also added in green beans and increased garlic and ginger quantity.
8 & 3-year old gobbled it all up and eldest requested in lunch box for the following day – result!
Thank you for a winning recipe. x
Amazing! Thanks so much for your comment. I’m glad the kiddos loved this one!
This was soooo good! I used frozen cauliflower and added mushrooms. I also let it simmer for ~30mins and used some flour to thicken it up. Loved every bite.
Delicious! Glad you enjoyed!
I have made quite a few of your recipes Monique which are always so easy to make, healthy, delicious and packed with flavor! This curry is one of our favourites though. I made it again today and wow.. it is great every time. In addition to the cauliflower I use whatever veges I have on hand but today I didn’t have any chickpeas so I used tofu instead. We licked the plates LOL!! Thanks for every one of your incredible recipes Monique!!
Amazing!! This one’s great for using up veggies. Great idea to add tofu! So happy you’re finding recipes you love!
Made this last night – the missus thoroughly enjoyed, as did my good friend who joined us for dinner. Will become a staple in our household no doubt. Thanks Monique wonderful recipe, god bless you
Amazing! So happy to hear that, Harry. Such a great dinner staple!
Made this for dinner tonight! Husband loved it! We are both meat eaters and we truly enjoyed this meal. It was very nourishing, comforting and tasty. I did add some extra veggies which forced me to make an impromptu double batch of the curry sauce. I added spinach, zucchini and extra carrots. Thanks Monique for the great recipe 🙂
Delicious! Love the idea of adding some extra veggies – glad you both enjoyed 🙂
Hi Monique! Would it be ok to use Red Curry Powder instead of the paste as that is what I have? If so, how much would you suggest using?? Trying to make it as least spicy as possible so that my toddler could try it so will not use the cayenne. Thanks! You have the BEST recipes!!!!
Hi Susie! I would probably use 1 tablespoon — you could also do a mild yellow curry powder!
Love this recipe! Perfect for meal prep and bringing for lunches during the week. I always serve it over rice and it’s so tasty.
So happy to hear that! Such a great meal prep lunch.
This recipe was AMAZING!! Loved it and so did the husband and children! Will be making this again most definitely🙂
Love that! I’m so glad everyone loved it!
Fabulous! This recipe was extremely delicious and very simple. I’m not vegan but love being able to add vegan dishes to my diet -especially ones as delicious as this one! I doubled the amount of peas and carrots and added mushrooms. Otherwise I followed the amounts given in the recipe.ill definitely be making this again.
Such a great way to get in extra veggies! Glad you enjoyed 🙂
Great recipe and easy to follow. I did not have curry powder or paste. Instead used tomato paste and a bit extra cumin/cayenne. Instead of peanut butter I used PB2 powder. I doubled the soy sauce.
Will definitely cook this again. Thanks for the recipe and instructions.
I’m glad those swaps worked out well! Such a great dinner.
This was unreal! Recipe was easy to follow and dish was incredibly flavourful. Wouldn’t change a thing. Definitely will be repeating this one!
So happy to hear that!
When I saw this recipe, it reminded me a lot of your slow cooker tofu tikka masala reicpe, so I tried this one and it came out great! 1000% recommended. Thanks for another great vegan dinner option, Monique!
Absolutely! So glad you loved this one, too 🙂
I LOVE this recipe- it’s a staple for me at this point. Last time I made it, I didn’t have any soy sauce, but it was still great! I didn’t have cauliflower once, and added tofu- also delicious. Anyway, any iteration of this recipe is a hit. Something about the peanut butter and coconut milk and spices really makes for a perfect dish.
Aren’t the flavors amazing? This one’s great for customizing with what you have on hand, too. Glad you love it!
Hi! This looks delicious and I really want to make it, but I was wondering if I can substitute the coconut milk for something else? I am allergic to coconut which sadly limits my curry choices (and I love curry)
Thanks!
Hi! Hmmm I think heavy cream or whole milk would work okay, or you could try cashew milk!
This is fantastic. I didn’t have carrot, so I added more peppers. Otherwise, I followed the recipe exactly as written. My son is not a fan of curries and he loved it too! The cauliflower is amazing. Thanks for this!
Perfect! This one’s great for adding in whatever veggies you have on-hand 🙂 glad your son loved it, too!
Love this dish!! It has become a go-to when cooking for friends and family and is always a hit.
So happy to hear that!
Amazing – I used a few different veggies and a couple tablespoons of brown sugar but otherwise kept to the recipe. You know a recipe is good when after eating it, you are already looking forward to having the leftovers the next day!
Love that! Glad you enjoyed 🙂
Besides a few of the spices (e.g. “red curry paste”), there is almost nothing ‘Thai’ about this dish. (Google search for and there is almost nothing.) It is bland (even if one adds more red cayenne pepper). If prepared as described, it is overcooked. This is a travesty of Thai cuisine.
I strongly recommended *NOT* trying this dish. It cannot be fixed.
So sorry you feel this way! Thai curry dish are typically made from curry paste, coconut milk or water, meat, seafood, vegetables or fruit, and herbs.
Yum! Made exactly as written. DELICIOUS! Will definitely be making again.
Perfect! So glad you enjoyed!
My boyfriend and I LOVE this recipe, we have it in our meal plan rotation monthly for over a year now. It is so easy and the leftovers are amazing. The only change I make is to add two cans of chickpeas to increase protein!
Amazing! So happy to hear that 🙂
I followed this recipe exactly, and it was phenomenal. Yum! I can’t wait until it is tomorrow, so I can eat some leftovers. I had never fresh-grated my own ginger before. Totally worth it. Loved the peanuts on top as a garnish. The dish was spicy but not too spicy. Perfect!
The leftovers are just as delicious! Glad you loved this one!
Yummy dish, I added sweet potato in at the same time as the other veggies and cooked for a little longer before adding the water and other ingredients and it was a nice addition. I didn’t have red curry paste so just subbed garam masala (because I love it) and also didn’t use cayenne because I’m a spice wimp, but I definitely could have had some more spice so next time I will try a little 🙂 Thanks!
Perfect! This one’s great for customizing 🙂 glad you enjoyed!
I may or may not make this on an (almost) weekly basis. Such a winner and good with any veggies you already have on hand!
This dish is household favorite. My boyfriend was not always a fan of vegetables and especially an entirely vegetarian dinner. This recipe has become one of his most requested dinners!
We enjoyed this as a nice vegetarian meal! I substituted the coconut milk for almond milk that I had in the fridge, and subbed the red curry paste for tikka masala paste that I also had. Turned out good!
I’m glad that worked out well! Perfect dinner 🙂
This is a wonderful recipe I’ve made it 3 times already and its been a bit. Best served with jasmine rice.
So happy to hear that! And yes great call with the rice 🙂
Hi! This looks so good! I’m wondering. I have half a can full fat coconut milk that I’m trying to use up. Could I add water to make it “lite”?
Thanks!
Helen
absolutely!
This curry is absolutely delicious. I made it a few days ago; I was worried my kids might might mind the cauliflower taste, but everybody adored it!!! This recipe is certainly a keeper, thank you so much!
So happy to hear that! Perfect dinner 🙂
another weeknight favourite, loved my husband and 1 year old! i made it last week and totally forgot the coconut milk and it was still phenomenal.
Amazing! Glad it still worked out 🙂
Love this recipe like most from Ambitious Kitchen! This is a great plant-based, comfort food meal for weekdays that usually provides leftovers for the next day’s lunch. I make it at least once a month.
One of my most favourite recipes on the blog! This is just 10/10!!
So happy to hear that!
This is a great “kitchen sink” recipe. I didn’t have all of the ingredients so I substituted tofu for chickpeas, and kale for frozen peas. I added more peanut butter, tamari, and also finished it with a splash of lime once it was plated. Relatively quick, delicious weekday meal. Thank you for sharing!
Absolutely! Perfect recipe for customizing 🙂
I followed this recipe exactly and it turned out great! My husband and I both thought it had the right amount of heat and balance of flavors. We had leftovers and I’m thinking this may be even better the next day. So yummy, fresh, and healthy and REALLY filling!
So glad you both enjoyed!!
This was SO delicious. I like more spice, so I added red chili pepper. I poured it over a spoonful of quinoa but I’m not sure it even needed a grain with it. A little sriracha to top. Delish. Thanks for the recipe!
Love it! Glad you enjoyed!
Delicious and very simple . A bit hot , only used 1/4 teaspoon cayenne.
Feel free to omit the cayenne next time if you’d like!
This is delightful!!! I have made it a few different times and it is always tasty and a hit with my family!
So happy to hear that!!
So easy and delicious! It is the perfect amount of spicy with the cayenne as written. I’ll definitely be making it again soon.
That’s great to hear, Clara! So happy you enjoyed it 🙂
Could I use yellow curry paste instead of red? I have a lot of yellow on hand but not red. Sounds like a delicious recipe & excited to try it!
Definitely! It’ll have a different flavor but I bet it’ll still be delish 🙂
Love this recipe so much!!
Beautiful. Creamy, flavorful, kids loved it. Love how the vegetables absorb the sauce and they’re so delicious when you get those bites. Served with rice and topped with cashews.
Nice, I’m so happy you all loved this one! 🙂
This recipe was amazing. Really easy and delicious!!!
Delicious! I did all my chopping over the weekend. Used regular coconut milk. Will definitely make again!
Awesome! So happy you loved it, Barbara 🙂
This was heavenly! I make a similar dish, but the addition of the peanut butter really put the flavours over the top. I am serving this with baked naan bread.
I’m so glad you loved it, Cheryl! Thank you!
I wanted to love this recipe…easy to make and packed with delicious ingredients. My vegetarian daughter, however, said it lacked flavour. (I didn’t put in the cayenne because she wants flavour, not heat.). Any suggestions for enhancing the flavour for the leftovers would be greatly appreciated.
So sorry to hear that! I’m surprised, because the ingredients are pretty boldly flavored. Do you think it needed more salt or soy sauce?
That might be it…I’ve had problems over doing it on the salt lately, so may have gone too far the other way! My daughter did tell me the flavours came through better the next day. Thanks for the advice.
Of course 🙂 Glad to help!
This was great and even better as leftovers. I served with lime wedges and punched up the coconut flavor with toasted coconut as a garnish.
Wow, I really loved this recipe! It’s definitely going into my regular rotation. Not too complicated and very flavorful.
This is the most delicious cauliflower recipe I’ve found. The flavor balance is perfect. Prep everything ahead so you can easily follow instructions. I have made this so many times and everyone loves it!
Thank you so much! Thrilled to hear you’re loving this one 🥰
First time on this site and I’m a fan! Made this delightful Thai cauliflower coconut curry tonight. Recipe is clear. Had everything on hand. The prep was quick. Came together quickly. Family loved it. Delish!
Ahhh yay! So happy to hear it came out great and everyone enjoyed it
I made this for my college housemates served with brown rice and everyone enjoyed it! I used regular instead of lite coconut milk and paprika instead of red cayenne pepper, but otherwise followed the recipe!
Delicious! Followed exactly as written.
Yay! SO glad you are loving this recipe ❤️
Fantastic recipe.
Delicious and easy
Thanks so much, Mandy!
This is a delicious recipe that we make regularly. I like to add snow peas and water chestnuts for some extra crunch. I have also made the recipe with stir fried shrimp instead of the chick peas. Both are delicious!
YUM! Sounds absolutely amazing. So glad you found this recipe and are loving it!
Hi Monique- big fan of all your recipes. I’m excited to try this one!! I only have green curry paste – do you think that would be ok or would that kind of alter the flavor too much?
Hi Monique- big fan of all your recipes. I’m excited to try this one!! I only have green curry paste – do you think that would be ok or would that kind of alter the flavor too much?
That should work, it might alter the flavor profiles a bit, but not drastically. enjoy!
This was super tasty and enjoyed by adults and my 4 and 6 year old. The sauce was magically rich and comforting. I bumped up all the veggie quantities, so we could have leftovers, and it fit in a 12 inch cast iron skillet. I also cut back on the curry paste by a half tablespoon because my kids are sensitive to spice. It was perfect for them and adults could add hot sauce to taste. We served over rice.
Delicious! I am so glad you are loving this recipe and it turned out amazing for you, Christina!
This dish was awesome! I did add ground turkey and kept the chick peas, didn’t have the frozen peas but didn’t miss them. Also added a few more carrots and some fresh broccoli, plus maybe a bit more peanut butter. My rice of choice is brown basmati, organic, it was all delish, thanks!
Oh sounds amazing! I am so glad you’re loving this recipe and it turned out amazing for you, Janice 🙂
Made this recipe tonight and it was fabulous . The ingredients complimented each other.. i love thai and i really enjoyed this recipe.. served over rice..
Thank you, Debbie! So glad to hear that!
So delicious and easy! Must make for weeknight
I am not sure what happened but this was incredibly spicy and I halved the cayenne! It was so bad my husband and I were sweating, mouths burning at the table. Any idea how you can make this mild? I tried adding lime juice and a little pinch of sugar but it didn’t help much. It had great flavor underneath the heat.
So strange! Was your curry paste spicy by chance? That’s the only other ingredient that could contribute to the heat besides the cayenne. Double check your curry paste to make sure it’s mild, and feel free to omit the cayenne altogether!
This curry was amazing! Tons of flavor and packed with veggies. I will definitely be making this regularly going forward. It would be great with some tofu tossed in also. I’m looking forward to trying other veggie combinations and maybe doubling the batch to put some in the freezer!
Amazing! Great idea to add tofu, too!
Made this dish last night exactly as written and my husband and I both absolutely LOVED it! Will definitely be making this on a regular basis. Look forward to trying more of your plant based meals since deciding to try to eat less meat in 2024! Thank you for the awesome recipe!
Amazing! Hope you keep finding new fav recipes here!
This was delicious! I used red onion in the beginning, and added some curry leaves, too. The water
I added was from cooking the chick peas (soaked the night before, then pressure-cooked for 20 minuts in fresh water and a bit of oil).
Perfect! Glad you enjoyed!
Wow, love it. Most dinners I feel like I have to make a side to fit veggies in and this one is loaded so no need for a side. I added a few baby potatoes that I had sitting in my pantry and that fit nicely too. Love this recipe! Thank you. ♥️
Love a well-rounded meal! Great idea to add potatoes, too 🙂
Made this for dinner tonight and it was so tasty! My husband and I really enjoyed!
Hi! I am definitely trying this ! If I swap chickpeas for shrimp, do you think I can add in at same times as the chickpeas would have gone in or do I need to sautée on side and then throw in at end?
Hi! Great question. The shrimp will only need about 3-4 minutes to cook, so feel free to stir it in when you have that much time left for the curry to simmer. Otherwise, you can definitely sauté on the side and just mix the shrimp with the curry!
This recipe is delicious! After his first bite, my husband said, “Wow, put this recipe on repeat!” And he’s not really even a chickpea fan. The only modification I made was a 1/2 tbsp brown sugar and a squeeze of lime juice. Served with grilled jumbo shrimp and cilantro rice fanned around the plate. It was a beautiful presentation on top of being so good. Thank you!
Sounds like the perfect meal! Happy to hear it was a hit!
I recently tried this recipe, added some sweet potato to it and it was delicious!
That sounds amazing!
This was perfection. Easy, delish, versatile. I made a batch and made a second for my lunch for the week that’s how good it was! I like a thicker sauce so skipped the broth which was great for me.
Love it! Glad you enjoyed 🙂
Is there a slow cooker version of this recipe?
Your on a roll here! This recipe looks so good. That favorite combo of coconut sauce and almond butter, Packed with veggies and I like the red curry paste, coconut milk, veggie broth it is served in. A great healthy Thai Curry to enjoy this fall! Janet
So good!! Glad you enjoyed 🙂
O may have commented in the past. My husband LOVES this dinner – he goes for anything pb curry! I don’t eat meat and he does and this one is a winner! He requested it tonight. Thank ypu!
Amazing! So happy he loves this one!
This recipe was FANTASTIC!
i happened to have cauliflower and all other ingredients.
Everyone enjoyed this recipe!
Thank you!!
Amazing! Glad it was a hit!
Great recipe, but the taste got much better after 4-5 hours of cooking, rather than the 10 minutes.
Glad you enjoyed! Noted on the flavors – did your veggies come out mushy after cooking that long?
This is quick and delicious! Makes enough for leftovers for lunch. Great recipe.
So glad you loved it!
Awesome recipe. Replaced chickpeas with white beans.
Perfect! Glad you enjoyed!
This was excellent. We used PB2 Original powder and water to make the peanut butter. Served it over tricolor quinoa. Great for a chilly winter dinner. Can’t wait to make it again.
Perfect! So happy you loved it!
This recipe goes crazyyyyyyy. We are always fighting over leftovers :,) I’m not a fan of chickpeas so I make without, and I use crunchy PB and love the texture it adds. Such a great meal prep
Haha love that! Crunchy PB sounds amazing.