Quick & easy Thai red curry with chickpeas and cauliflower – vegan & soyfree

Thai curry is my go to on busy weekdays or when I have too little energy to spend much time in the kitchen. Especially this one because I often make it with canned chickpeas and leftover cauliflower that’s already steamed. With homemade ted curry paste (frozen in cubes) or a good store bought paste. And the reward is so tasteful, healthy and comforting!

Fan of currys? Check out al my curry recipes here.

Bowl of Thai red curry with chickpeas and cauliflower horizontal on a grey background. With cilantro and scallions sprinkled on top.

Not complicated: quite fool proof

Thai cuisine is not as hard as some people seem to make it out to be. You almost always start off with the same spices and herbs: as fresh as possible (contrary to Indian cuisine that uses more ground spices). And almost all ingredients are added to taste. Sure, you can follow the measurements, but you can adjust according to what you like or what you have available. A Thai recipe is more of a guide than a strict code to follow.

Fresh spices and herbs

The most important for any curry are: garlic, ginger, galangal, turmeric, lemongrass and some or several kinds of chili (preferably the small ones, but use what you have). You can also add in shallots or scallions/green onions and lemon zest and juice.Preferably you pound or blend those into a paste before you start making your curry, but you can also add them separately into your sauce later on. A Thai curry sauce can be made from coconut milk or tomato paste or broth. And you use this sauce to cook all the other ingredients in. One pot heaven.

Thai red curry paste

All the fresh herbs and spices are mixed together into a paste. If you want to make the paste the authentic way you pound the herbs (a lot) in a mortar. I don’t. I don’t have enough energy to do that. I use a blender. Best not to use just a kitchenaid with an S-blade because you really want a soft paste without any chunky bits.

Save some paste in the freezer

When you make a curry paste from scratch, it’s best to make more servings at once. It’s easier to blend that way. You can save it a few days in the fridge. I make icecubes and save those about a month in the freezer.

Making the curry itself

When you have a paste, the rest of the curry is easy. Start with finely chopped onion and again garlic. Bake those in coconut oil. Then add the paste and try to fry it a bit (shove the onions aside and use the free skillet space). Then add broth and coconut milk. Add the chickpeas and boil them in the sauce. If you use canned skip this part and add the peas just before serving. Add in the cauliflower about 20 minutes before serving. When using already cooked or steamed cauliflower you can skip those 20 minutes.

Ingredients for the paste

I tried to use ingredients you probably will be able to buy even without Asian stores nearby. For the paste I use:

  • Chili pepper – preferably use different kinds, I usually take regular green chili’s and small Thai green chili’s for a green curry. But if you just don’t have a lot of choice, any kind will do. How much you use is very personal. Just remember you can always add extra, but making it less spicy is harder! When it got easy too spicy anyway: add sugar and citrus juice.
  • Cilantro – I love the taste and it’s great to me make sure you get a paste with a vibrant green colour.
  • Thai basil – if you don’t like the taste of cilantro, try to find some Thai basil and mix with some mint and a hint of parsley. I can’t buy Thai basil easily, and I expect it’s hard for others as well, so I won’t use it in this recipe.
  • Shallots – red or yellow onions will do as well.
  • Garlic – adjust the amount to taste.
  • Lime – preferably you use fresh kaffir limes, but I don’t have those available anywhere near me so I always use regular limes. You will use the juice and the zest, so buy organic and wash thoroughly (with baking soda if you wish).
  • Lemongrass – fresh stalks, you use the inside for the paste and you can cook the outer leaves with your curry (fish them out before serving).
  • Ginger – freshly grated, you can also cook some slices with your curry (fish them out later as well).
  • Galangal – also called laos, freshly grated or cut into small chunks. If you can’t get your hands on it, use ground powder.
  • Turmeric – use fresh if you can get it, but ground powder will do just fine. When using fresh it might be a good idea to wear gloves or you’ll have yellow fingers for a week.

Fish sauce and shrimp paste

An authentic Thai curry paste is not vegan but contains fermented shrimp paste and fish sauce. Although I love those strong umami flavours and I’m not eating completely vegan, I don’t use fish sauce and shrimp paste any more. Shrimp are not the healthiest seafood. Especially not since most shrimp used to make paste are cultivated. Fish sauce sadly contains a highly dosage of concentrated heavy metals.

Ingredients for the curry

  • Chickpeas – peeled and diced.
  • Cauliflower – washed and measured tightly packed.
  • Cashew, almond butter (or peanut butter) or tahini
  • Coconut milk – half a can.
  • Broth – preferably Medical Medium healing broth, but any kind will do. Even water will do the trick.

Optional ingredients

  • Coconut aminos – if you just eat vegan, you would probably use soy sauce. But since I don’t eat soy either I need to replace that as well. Coconut aminos taste very much alike. I use just about half a teaspoon per serving to get the same umami taste. I don’t use it in the paste, but I usually add it to my curry at the end so I can taste.
  • Peanuts or cashews – Roasted or plain, as a topping.
  • Coconut flower sugar – if you like your curry a bit sweeter.

FAQ’s

Is this curry vegan?

Yes, it’s made from just veggies, spices, herbs and coconut milk. I don’t use shrimp paste or fish sauce.

Is this curry Medical Medium?

Yes, it is but only if you dont eat fatfree. You prepare your curry in coconut milk, you bake your onion and garlic in coconut oil, you add a nut ir seed butter and you might even want to add some drops of sesame oil. If you eat fermented foods you can also add some coconut aminos.

What about coconut oil and Medical Medium?

Although coconut milk and oil contain fat it has really good MM qualities as well. Coconut enhances the power of anything it touches. Read more on the official MM webiste (including another grate coconut curry).

Is this paste AIP paleo?

No, not AIP: chili’s are nightshades. Some people do eat peppers on a paleo diet though, but don’t add them when you’re still in the AIP elimination phase.

Help! My curry turned out way too hot. What can I do!?

Add extra cucumber juice or citrus juice and coconut flower sugar. Especially sugar is a great fire extinguisher. Pickle some thin sliced onion with sugar and lemon juice and serve on the side. Also serve steamed (basmati) rice on the side. If that still is not enough, poor some sauce in a cup and add new coconut milk. Don’t throw away the spicy sauce, use it within 2 days to build up a new curry again.

Thai red curry with chickpeas and cauliflower

Marjolein

This recipe may contain

affiliate links
Easy to make vegan and soyfree Thai red curry with chickpeas and cauliflower. You can add pre-cooked, canned chickpeas and leftover steamed cauliflower. With home made green curry paste from scratch or storebought paste. Ready in under 10 minutes.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 bowls
Calories 478
Course dinner
Cuisine Asian, Thai

Equipment

  • blender for the paste
  • or mortar
  • large ceramic non-stick pan
  • or or medium/large cast iron skillet
  • garlic press
  • grater
  • knife

Ingredients
 

  • 1 can chickpeas peeled and diced
  • 3 cups cauliflower fresh or pre-cooked or steamed
  • 2 red onions
  • 2 cloves garlic
  • 4 generous tbsp homemade Thai red curry paste
  • or 3 tablespoons store bought Thai red curry paste is usually a bit more concentrated
  • ½ can coconut milk
  • 1 cup MM healing broth or mushroom broth
  • or any vegetable broth you usually use
  • extra water if needed
  • 1 handful fresh cilantro leaves, leftover grom making the paste
  • 1 tbsp almond butter or other nut or seed butter
  • 1 tbsp coconut oil to bake in, more if needed
Optional

Instructions

  • Make the paste as described in this recipe. The paste you don't use right away can be kept in the fridge for 2 to maybe 3 days. The rest can be frozen (I use an ice cube tray for that).
  • Finely chop the onions and fry in coconut oil untill translucent.
  • Press the garlic and add.
  • Shove aside, add just a bit of oil again if needed and bake the paste briefly in the free space.
  • Poor in the broth and coconut milk and stir.
  • Add in the nut ir seed butter and ket dissolve.
  • If you use fresh cauliflower: add the florets and ket cook for 15 minutes If needed add some water, but preferably your sauce should thicken a bit.
  • Add the chickpeas. Don't add the liquid (aquafaba) but don't throw it away either. Yo can save it (free,e in icecubes) for other recipes.
  • When using pre-cooked or steam cauliflower: add in the florets.
  • Serve topped with cilantro and add some cashews (or peanuts)if you like..

Nutrition

Calories: 478kcal | Carbohydrates: 66g | Protein: 11g | Fat: 23g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 667mg | Potassium: 1744mg | Fiber: 12g | Sugar: 17g | Vitamin A: 34317IU | Vitamin C: 32mg | Calcium: 171mg | Iron: 7mg

Comments & shares

Similar Posts

One Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating