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One of my favorite Thai takeout meals is Yellow Curry over rice. I was craving some and didn’t want to spend all that money using Ubereats or DoorDash, so I made my own. It tastes better than the restaurants I’ve been to or ordered from.
Plus, it doesn’t have all the sugar they add to it. Here is my Coconut Chickpea Yellow Curry. I put it over some Basmati Rice, and it was so delish! Make it, and let us know what you think in the comments below.
Coconut Chickpea Yellow Curry
This is a plant-based take on one of my favorite Thai Take-Out meals. It's simple and tastes oh so good!!!
Ingredients
- 2 tbps vegetable oil (or other plant-based oil or butter)
- 1 onion, diced
- 2 celery stalks cut in 1.5-inch slices or diced
- 1 cup frozen carrots (or 2 carrots cut in 1/2 inch pieces or diced)
- 1 can Coconut Milk
- 1 can Garbanzo Beans (Chickpeas) drained and rinsed
- 1 can diced potatoes, drained and rinsed (or 1 large potato diced)
- 1 cup water
- 3 tbsp water
- 3 tbsp maple syrup (add more or less based on taste)
- salt
- pepper
Curry Seasoning
- 3 tbsp curry powder
- 2 tsp cumin
- 1.5 tsp red pepper flakes (optional) more or less based on taste
Instructions
- In a large or deep medium pan on medium heat, add vegetable oil. onions, and celery. Cook until vegetables are tender and onions are translucent.2 tbps vegetable oil, 1 onion, diced, 2 celery stalks cut in 1.5-inch slices or diced
- Microwave the frozen carrots for 1 minute (to thaw them but not cook them). Then, put them in the pan with the onions and celery to cook for 2 minutes.1 cup frozen carrots
- Add 3 tbsp of water and curry seasoning in the pan. Stir to mix with vegetables. Cook for 1 minute.3 tbsp water, 3 tbsp curry powder, 2 tsp cumin, 1.5 tsp red pepper flakes
- Add coconut milk, 1 cup of water, chickpeas, and potatoes. Stir to combine the mixture.1 can Coconut Milk, 1 can Garbanzo Beans (Chickpeas), 1 cup water, 1 can diced potatoes, drained and rinsed
- Cook until it comes to a light simmer.
- Add maple syrup, salt, and pepper based on your desired taste.3 tbsp maple syrup, salt, pepper
- Turn heat to medium-low and let simmer for 30 minutes. Stir occassionally.
- To loosen the sauce, add more water and seasoning, based on your taste.
- Once chickpeas are tender and cooked, turn off the heat and let the mixture sit for 5 minutes.
- Scoop it in a bowl and eat it alone or over some Basmati Rice.
Video
Nutrition
Calories: 422kcalCarbohydrates: 51.8gProtein: 13gFat: 19.9gSaturated Fat: 12.3gSodium: 133mgFiber: 12gSugar: 13.4gCalcium: 124mgIron: 6mg
Tried this recipe?Let us know how it was!
Bon Appetit!
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