Thai Massaman Chickpea Curry - Bravabod
Recipes

Thai Massaman Chickpea Curry

Valentina

Valentina P

  • Difficulty Intermediate Difficulty
  • Time 25"

Thai Massaman Curry with Chickpeas! A delicious plant-based curry made with chickpeas, coconut milk, onion, peanuts, and easy store-bought curry paste.

How To MakeDiet Type: Plant-based

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Shopping List
  • 1 (15 ounce) cans chickpeas, drained and rinsed
  • 1 (15 ounce) can full-fat coconut milk
  • 1 1/2 cups yukon potatoes, diced into 1-inch pieces
  • 2 large carrots, sliced
  • 1/2 small onion, diced
  • 3/4 cup low-sodium vegetable broth
  • 2 tablespoons massaman curry paste (Note 1)
  • 1 1/2 tablespoons peanut butter
  • 1 tablespoon fresh ginger, peeled and finely chopped
  • 1 tablespoon tamari
  • 1/2 tablespoon coconut sugar
  • roasted peanuts, for topping

Instructions
  1. Step 1: Dice the potatoes and onion. Slice the carrots. Chop the ginger. Set aside.
  2. Step 2: Place a large pot over medium heat. Shake the coconut milk and pour in 1 cup of coconut milk. Stir and cook for about 5 minutes, or until reduced until thicker. It should look like it's beginning to separate at the edges of the pot (don't worry if it's not, proceed with the recipe).
  3. Step 3: Add the curry paste to the coconut milk. Stir for 30 seconds.
  4. Step 4: Stir in the onions, carrots, and potatoes. Pour in the remaining coconut milk and broth. Add the chopped ginger, tamari, peanut butter, and coconut sugar. Cover the pot and bring to a low boil. Reduce the heat to a simmer and cook for 8 to 10 minutes, or until the potatoes are just fork-tender. Don't over-cook the vegetables here, since they will continue to cook as they sit in the hot pot afterwards.
  5. Step 5: Stir in the drained chickpeas and turn off the heat. Rest the curry for at least 10 minutes, semi-covered. Taste and adjust seasonings as desired.
  6. Serve: Enjoy warm topped with peanuts and a side of rice.

Recipe Notes

Note 1: Can't find Massaman Curry Paste in the store? Try using 2 tablespoons of red or yellow curry + 1/8 teaspoon cinnamon + 1/8 teaspoon coriander + 1/16 teaspoon cloves + 1/16 teaspoon nutmeg + 1/16 teaspoon cardamom.

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Thai Massaman Chickpea Curry

PT25M 1 (15 ounce) cans chickpeas, drained and rinsed 1 (15 ounce) can full-fat coconut milk 1 1/2 cups yukon potatoes, diced into 1-inch pieces 2 large carrots, sliced 1/2 small onion, diced 3/4 cup low-sodium vegetable broth 2 tablespoons massaman curry paste (Note 1) 1 1/2 tablespoons peanut butter 1 tablespoon fresh ginger, peeled and finely chopped 1 tablespoon tamari 1/2 tablespoon coconut sugar roasted peanuts, for topping Gluten Free Vegan 4 Servings Ingredients:

4 Servings

No Ratings

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Takes 1 min