The triple-c curry as I like to call it, but I didn’t think that was too catchy for a recipe name?! I’m really getting into comfort food right now, with the drop in temperature, the dark evenings and feeling the fresh air as you step outside. This curry is one of those dishes that you crave on a cold winter’s evening and that, thankfully, delivers every time. What’s even better is that you don’t need hours to allow the flavours to infuse, only about 30 minutes. In the meantime, you can cook some rice, have a cup of tea and set the table ready for one delicious meal.
This dish is another family recipe that I created when I’d offered to cook dinner for my parents and I, and it satisfied us all. There is a wealth of vegetables in there, so I’m happy. It is filling and hearty, so Dad is happy. It doesn’t contain any weirdly wonderful ingredients, so Mum is happy. Winning!
So let’s talk vegetables. I said earlier that this Chickpea Carrot and Chard Red Thai Curry is a triple-C threat thanks to chickpeas, carrots and red chard. Well actually there are courgettes in there, too, so it’s more like a quadruple-c threat. But that doesn’t sound at all catchy, either. Added to some caramelised onion with fresh ginger (a trick I picked up from Sara’s Bento Power Book is to grate the ginger with the skin on and then squeeze the pulp to release all the juices), chickpeas, coconut milk (there’s another ‘c’ ingredients), miso paste and red Thai curry paste. I won’t lie and say I made the curry paste from scratch, even though the homemade varieties are incredibly delicious. But when you want dinner in a hurry, you can find good quality curry pastes in most supermarkets. Just read the labels carefully as lots of them contain fish sauce or other similar animal products (I use this one).
This Chickpea Carrot and Chard Red Thai Curry really is a winner in our household. It’s sweet thanks to the coconut milk (use full fat for the best flavour, please) and tangy from the curry paste and ginger and also zippy from the squeeze of lime juice at the end. It’s a good idea to make this in bulk so you can have portions for your freezer to enjoy later.
This recipe is inspired by a similar recipe I saw in Brandis’ The Vegan 8 cookbook, and you can read my review of her cookbook here for more delicious dishes.
Chickpea Carrot and Chard Red Thai Curry
A hearty and comforting red Thai curry with vegetables, chickpeas and lots of ginger and creamy coconut milk.
- Olive oil
- 1 large white onion, small dice
- 1 knob ginger
- 3 large carrots, peeled and cut into rounds
- 1 courgette, in ¼ moons
- 1 tin chickpeas, drained
- 1 ½ tbsp red Thai curry paste
- 1 tsp miso paste
- 400ml full fat coconut milk
- 2 tbsp lime juice
- To serve: sushi or brown rice, fresh coriander, toasted cashew nuts
- Heat a large drizzle of olive in large saucepan and fry the onion for 10 minutes or until tender.
- Grate the ginger (no need to peel) and squeeze out all the juice directly into the saucepan – discard of the pulp.
- Add the carrots and courgette and fry for another 5 minutes, adding a splash of water if drying up. To the pan, add the chickpeas, red Thai curry paste, miso paste and coconut milk. Stir to combine and to melt the pastes into the milk.
- Place a lid on the pan, bring to the boil and then reduce the heat to a gentle simmer for 15 minutes, until the vegetables and chickpeas are soft.
- Stir through the chard leaves and cook for another 5 minutes.
- Immediately before serving, stir through the lime juice and then pour over rice, scattered with fresh coriander leaves and toasted cashew nuts, if desired.
Let’s get social with our curries! I would love to hear what you think of my Chickpea Carrot and Chard Red Thai Curry so let me know below. Be sure to tag me in your #nourishingamy creations using the hashtag and tag me – I’m @nourishing.amy on Instagram.
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With ‘c’ love x