Coconut Curry Recipe
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Well Plated · by Erin Clarke★ 4.8 (11)

Coconut Curry Recipe

NUTRITION · PER SERVING30M COOK
CAL 47%·PRO 46%
CARBS 165G70% OF CAL
17G FIBER0G ADDED0G INTRINSIC135G OTHER14G TOTAL SUGAR
FAT 18G17% OF CAL
13G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy vegan coconut chickpea curry with vegetables and served over brown rice. Full of flavor and ready in 30 minutes.

mainthaicurrybeansdairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 tablespoon coconut oil (or substitute extra-virgin olive oil or grapeseed oil)
  • 1 medium yellow onion (thinly sliced)
  • 4 cloves garlic (minced)
  • 2 tablespoons minced fresh ginger (or in a pinch, 2–3 teaspoons ground ginger)
  • 3 tablespoons Thai red curry paste (plus 2 teaspoons)
  • ¼ teaspoon red pepper flakes
  • 6 small/medium carrots (peeled and cut into ¼-inch-thick rounds (about 2 cups))
  • 2 large red bell peppers (cored and sliced)
  • 2 cans light coconut milk ((14-ounce cans))
  • 2-4 teaspoons coconut sugar
  • 1 can reduced-sodium chickpeas ((15 ounces), rinsed and drained)
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 cup frozen peas
  • Chopped fresh cilantro (for serving)
  • Prepared brown rice or quinoa
PREP
10M
SODIUM
996MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.