Could there possibly be too many curries in the world? I say, no.
I’ve been super into red curries lately for their spicy, smoky kick.
And because chickpeas lend so beautifully to spicy sauces, they are my protein of choice here.
Shall we dig in?
This curry is inspired by one I’ve been ordering from a local Thai shop in our new neighborhood.
There’s nothing a little papaya salad, spring rolls, and curry won’t fix after a long day.
It’s been our go-to Sunday routine as of late. (I’m not mad about it.)
This recipe is simple, requiring just 1 pot and 30 minutes to prepare!
Plus, the ingredients are simple and versatile.
Don’t have eggplant? Omit or sub for mushrooms or zucchini.
Don’t have bamboo shoots?
Leave ’em out.
Looking for more protein?
Be sure to include the green peas, which provide 8 grams per cup!
I hope you guys love this curry! It’s:
Simple
Quick
Creamy
Vegetable-packed
Savory-sweet
Subtly spiced
Super satisfying
& Delicious
Source: Coconut Red Curry with Chickpeas | Minimalist Baker Recipes
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