Creamy Chickpea Curry

Fantastic flavor! I had a lonely can of lite coconut milk in my cupboard that I've been wanting to use and picked this recipe as I had all the other ingredients too! I LOVED it! After reading a few similar recipes, I also added some frozen spinach and a few dashes of cayenne. I ate it over some leftover bulgur I had in the fridge. I will probably be making this weekly for my lunches! UPDATE: I just made this again and replaced the chickpeas with 1 cup of lentils and a chopped chicken breast. Just as tasty! I had to add about 1 cup of water also for the lentils. I replaced the tomato with a can of diced tomatoes. I love that this recipe is so versatile!

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This was excellent. The flavour was outstanding, and mild enough for my four year-old to eat. Will be making a return visit in my house.

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This was my first time making curry, but It turned out great! Fantastic recipe, very easy to follow even for some who has never made a curry before. Next time I will probably add a little bit of red chile powder to make it a little spicier.

Thank you for sharing this great recipe!

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This was excellent. I made it at described except I had no fresh tomato and used 1/2 can diced tomatoes. I had a partial can of coconut milk and it worked out just fine. I used cilantro and served it over brown basmati rice. I probably used 2 t of canola oil to cut the fat content and my cocount milk was lite. very good!

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Loved this! I didn't have red curry paste. I was too lazy to go to the grocery store & used yellow curry paste. I wouldn't recommend using yellow-it just doesn't look all that appetizing. The flavour of this dish is fantastic. It has a beautiful heat after you've swallowed-just perfect. Thanks for sharing this recipe!! It is fantastic...I'm off to get red curry paste!

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This, like soup, is better the next day when all the flavors have blended. Quick and very yummy! Will make again.

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This recipe is a keeper! made it last night for dinner and it got rave reviews all around. I can see this being a very nice base to use for other ingredients - the curried potatoes or cauliflower or even chicken. I see this as being a versatile dish that we will return to frequently. Thank you for posting!

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Wonderful! I added green beans along with the chickpeas. In the future, I may reduce the amount of red curry paste to account for my low heat tolerance (something I ALWAYS have to do with red curry paste), but this dish wasn't nearly as hot as I expected. I'm not accustomed to tomatoes and basil in curries containing coconut sauce, but it turned out great. The texture of the chickpeas is perfect.

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yummy! Lots of flavor (i followed another recipe to make the red curry paste from scratch). I added some potatoe and spinach to bulk it out a bit, but with chickpeas alone it looks great! I will definitely make this again :)

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Yum yum KelBel! This was very good. I've had this recipe ear marked for a while, but never got around to making it. I sure am glad that I did! Thanks much - will make again and again.

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This was simple and yummy. I didn't have a tomatoes, so I used a can of petite diced tomatoes with green chilis. WOW! Added a big punch. Thanks for posting. It's hard to find vegetarian AND dairy free recipes.

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Excellent!! I'm quite surprised at how much this recipe yielded with the only liquid being 1 can of coconut milk! I read through others' reviews & added sliced mushies, about 100g of spinach and 2 roma tomatoes and used lemon juice instead of lime, as that was all we had on hand, and coriander(cilantro) rather than basil. Thanks for sharing, KelBel! :) Update: This has become a regular recipe in our house; we always have the ingredients, it's really versatile & makes for a great lunch the next day.

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Full of flavor and so very simple. great recipe!

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Very good, nice and mild but very good flavor. I subbed fish sauce for the soy sauce.

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Great curry recipe! I will definitely be making this again. Next time I will add cauliflower, red pepper, and/or carrots to fill out the sauce. I doubled the chickpeas because there was so much sauce. But as-is it was just chickpeas and tomatoes in a delicious curry sauce. Tasty, but I like my veggies, too. I forgot to add the cilantro, but it was still wonderful without. LOVED the lime juice!

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This is a great base recipe. I will probably add some chopped chicken for DH and a little less red curry paste...but not much less. I enjoyed the brown sugar with the heat of the curry. I might leave out the tomato. We simmered it a bit longer with really made the sauce thicken up. Thanks for a fun recipe to play with again and again. :)

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this was amazing. I did put my own spin on it though. First I added 1/4 cup of cooked red lentils to add some protein. I ended up not tasting much of the lentils though, and will use 1/2 to 1/3 cup next time. Then I changed up the 2 TBS of soy sauce listed for 1 TBS soy sauce and 1 TBS Hoison Sauce. I used Light Coconut Milk in my recipe as well as Basmati rice instead of jasmine. I used the chopped cilantro in my meal. The meal was an excellent blend of spice and sweet. The coconut milk and brown sugar gave it such a sweetness but the red curry paste and (possibly Hoison Sauce) gave it a firey kick!

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I just can't make up my mind about this recipe. I made it as directed with the cilantro. I'm guessing the soy sauce was a sub for salty fish sauce and it worked well but initally I thought it was kind of odd with the other Thai type ingredients. What ruined it for us was the brown sugar. We didn't enjoy the sweetness in this dish. It also was very saucy. Made for the Zaar Stars tag game.

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This will definitely be a regular on our vegetarian nights. This is a fantastic and easy to make curry. I did double the garlic, cilantro and the curry paste as my curry paste was a mild one but didn't change anything else. Thanks for posting!

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