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Coconut Chickpea Curry - This Coconut Chickpea Curry is a light and fresh summer curry, with a base of mint, coriander and ginger, with satisfying sweet potato and chickpea.

Coconut Chickpea Curry (Vegan + GF)

This Coconut Chickpea Curry is a light and fresh summer curry, with a base of mint, coriander and ginger, with satisfying sweet potato and chickpea.
5 from 1 vote
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Course: Main Course
Cuisine: Asian, Modern Australian
Keyword: Coconut Chickpea Curry, coconut chickpea curry tiktok, creamy coconut chickpea curry, thai chickpea curry, thai coconut chickpea curry, vegan coconut chickpea curry
Total Time: 30 minutes
Servings: 4

Equipment

  • Chopper, blender or mini food processor
  • Large pot or deep frying pan
  • Stovetop
  • Microwave

Ingredients

  • ½ bunch mint
  • ½ bunch coriander
  • 2 tablespoon ginger paste
  • ⅓ cup olive oil
  • ¼ teaspoon salt
  • 1 sweet potato
  • 1 broccoli
  • 1 brown onion
  • 4 cloves garlic
  • 2 lime
  • 2 tablespoon vegetable oil
  • 400 ml coconut cream
  • 3 cups vegetable stock
  • 400 g canned chickpeas
  • 1 tablespoon brown sugar
  • 1 tablespoon soy sauce
  • 2 teaspoon fish sauce or vegan fish sauce
  • 1 teaspoon rice wine vinegar
  • 450 g microwave rice

Instructions

  • Pick mint leaves. Rinse coriander and discard root. Add most (reserve a couple for garnish) to a chopper or mini blender, with ginger paste, olive oil and salt. Blend then set aside.
    ½ bunch mint, ½ bunch coriander, 2 tablespoon ginger paste, ⅓ cup olive oil, ¼ teaspoon salt
    Blend mint and coriander in a chopper or blender with ginger paste, olive oil and salt.
  • Peel and dice sweet potato into 1 cm pieces. Slice broccoli into florets. Dice onion. Peel and chop garlic. Juice half the lime and then slice the rest into quarters.
    1 sweet potato, 1 broccoli, 1 brown onion, 4 cloves garlic, 2 lime
    Prep sweet potato, broccoli, onion, garlic and lime.
  • Place a large pot or deep frying pan on medium high heat. Add oil and onion, and saute for 4 mins, or until translucent. Then add ⅓ of the mint and coriander paste and garlic and stir until mixed through.
    1 brown onion, 2 tablespoon vegetable oil, 4 cloves garlic
    Saute onion in a frying pan and add mint and coriander paste and garlic. Stir until mixed through.
  • Add coconut cream, stock, sweet potatoes and chickpeas (including chickpea water - aquafaba - it will make it thicker). Bring to a boil then reduce and simmer uncovered for 12 mins.
    1 sweet potato, 400 ml coconut cream, 3 cups vegetable stock, 400 g canned chickpeas
    Add coconut cream, stock, sweet potatoes and chickpeas (including aquafaba).
  • Mix 2 tablespoons lime juice through remaining mint and coriander paste.
    Mix lime juice through remaining mint and coriander paste.
  • Add broccoli, brown sugar, soy sauce, fish sauce (or vegan fish sauce) and rice wine vinegar to the curry. Stir through, reduce heat to low and simmer for 2-3 mins. Microwave rice.
    1 broccoli, 1 tablespoon brown sugar, 1 tablespoon soy sauce, 2 teaspoon fish sauce, 1 teaspoon rice wine vinegar, 450 g microwave rice
    Add broccoli, brown sugar, soy sauce, fish sauce and rice wine vinegar to the curry.
  • To serve adults, serve rice, topped with curry, drizzled with remaining mint and coriander sauce and with lime wedges on the side.
    Serve kids rice, broccoli and sweet potato separately.
    Coconut Chickpea Curry - Serve rice topped with curry, drizzled with mint and coriander sauce and lime wedges on the side.

Nutrition

Calories: 1205kcal | Carbohydrates: 147g | Protein: 24g | Fat: 61g | Saturated Fat: 35g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.02g | Sodium: 1768mg | Potassium: 1292mg | Fiber: 16g | Sugar: 11g | Vitamin A: 9481IU | Vitamin C: 153mg | Calcium: 189mg | Iron: 13mg