This was so easy and my go to now for Chickpea Curry. I added some frozen mixed veg to soak up some of the sauce and it came out nice and thick...delicious.
My absolute favorite new recipe. I've made this about a half dozen times now, it's the best curry recipe I've ever made! I make it with brown rice and it can be frozen so I have something healthy and tasty around even when I'm too busy to cook (especially good around exam time!). It's flexible too- I add carrot, edamame beans and spinach or whatever else I have around. Thank you!!
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!
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!
This, like soup, is better the next day when all the flavors have blended. Quick and very yummy! Will make again.
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.
This is an easy delicious quick meal to make. I like using lite coconut milk which helps to reduce the calories. Additionally, after adding the chickpeas and coconut milk I also add 1 diced potato and 1/2 cup of frozen edamame. And during the final 5 minute simmer I like adding some fresh baby spinach ( about 2 cups ) along with the tomatoes, lime juice, and sugar.
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.
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.
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 :)