36min 4 ppl
Vegan Yellow Curry with Chickpeas
47 minutes
4 people
Medium31–60 min or 7–12 steps
47 min · 9 steps
Medium: 31–60 min or 7–12 steps
400 kcalper person
Protein 12g
Carbs 34g
Fats 25g
About this dish
Chickpeas and potato make a hearty, plant-based gaeng kari, simmered in a turmeric coconut curry that needs nothing from the animal aisle to taste complete.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Before you start
Ready-made is fine, or make your own.
- Thai Yellow Curry Paste3 tbspstart 36 minutes aheadMake your own
Ingredients
Fresh Produce
- Onionspeeled and cut into thin wedges1
- Garlic clovescrushed3
- Potatoespeeled and cut into 3cm chunks350 g
- Makrut lime leavestorn3
- Lime juice1 tbsp
Tins & Jars
- Chickpeasone 400 g tin, drained and rinsed400 g
- Vegan Thai yellow curry paste3 tbsp
- Coconut Milkone 400 ml tin400 ml
Dried Goods
- Palm sugar1 tbsp
Oils & Condiments
- Vegetable Oil2 tbsp
- Vegetable stock150 ml
- Light soy sauce2 tbsp
Utensils
- Chopping board
- Sharp knife
- Large saucepan
Method
1
Drain and rinse the chickpeas.
Approx. 4 minutes
2
Peel and cut the onion into thin wedges, then peel and crush the garlic.
Approx. 5 minutes
3
Peel the potatoes and cut into 3cm chunks.
Approx. 6 minutes
4
Heat the vegetable oil in a large saucepan over medium heat and fry the yellow curry paste for 3 minutes until fragrant and the oil begins to separate.
Approx. 3 minutes
5
Add the onion and garlic and stir-fry for 3 minutes until softened.
Approx. 3 minutes
6
Pour in the coconut milk and vegetable stock, stirring to combine, and bring to a gentle simmer.
Approx. 4 minutes
7
Add the potatoes, cover and simmer for 15 minutes until tender.
Approx. 15 minutes
8
Stir in the chickpeas, palm sugar, soy sauce and torn lime leaves and simmer for 5 minutes to heat through.
Approx. 5 minutes
9
Remove from the heat, stir in the lime juice and taste for seasoning before serving.
Approx. 2 minutes
