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Vegetable & Chickpea Thai Red Curry

Vegetable & Chickpea Thai Red Curry

serves 4-6


for the roasted vegetables:

1 medium aubergine (eggplant)

1 medium sweet potato

1 courgette (zucchini)

2 mushrooms (75g)

1 tbsp raw virgin coconut oil – I used Coconut Merchant

generous sprinkle of salt and pepper

for the curry sauce:

1 tbsp raw virgin coconut oil – I used Coconut Merchant

2 large cloves garlic, crushed

2 cm (roughly) piece fresh root ginger, grated

1 medium red chilli, deseeded and finely chopped

115g spring onions

5 tbsp Thai Red Curry paste

1 tbsp freshly squeezed lime juice

1 tbsp vegetable stock powder – I used bouillon

1 tbsp medium curry powder

1 400g tin chickpeas

2 400ml cans full-fat coconut milk – I used Coconut Merchant

1/2 cup (50g) beansprouts

1/3 cup (50g) cashews

1 tsp tapioca flour



1. Firstly, prepare the vegetables. Peel the sweet potato, then chop it into bite-sized pieces, followed by the aubergine, courgette and mushrooms.Then, place the coconut oil onto large baking tray/heatproof dish, and move it into the oven to melt for about 30 seconds or so. When this is done, remove it from the oven and place the vegetables on top. Sprinkle with salt and pepper, then toss around the tray until evenly coated. Then move them into the oven and cook for 25 minutes.

2. After the vegetables have been cooking for around 5 or so minutes, prepare the rest. Finely chop the spring onions, and add them into a large frying pan/wok on a medium heat with the chilli, garlic, ginger and coconut oil. Stir constantly, and fry for 2 minutes. Then, add in the chickpeas, curry paste, lime juice, vegetable stock powder and curry powder. Stir them together until well mixed. Then pour in the coconut milk and leave to cook and thicken for 10 minutes, stirring occasionally.

3. When this is done, the vegetables should be cooked. Remove them from the oven, and add them into the curry sauce followed by the bean sprouts, cashews and tapioca flour. Then, stir all of the ingredients into the curry and cook for a final 3-4 more minutes until thickened, and serve with rice/noodles etc.

vegetable & chickpea thai red curry
vegetable & chickpea thai red curry
vegetable & chickpea thai red curry


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