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5 from 2 votes
Vegan chickpea stew with red curry paste and coconut milk
Chickpea stew with red curry and coconut milk
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Tasty and easy to make chickpea stew.
Course: Dinner
Cuisine: Vegan
Servings: 2
Calories: 788 kcal
  • rice
  • 400 ml coconut milk
  • 400 g chickpeas
  • 1 pot of basil 10 g of fresh leaves
  • 2 garlic cloves
  • 1 onion
  • 2 tbs red curry paste
  • 0,5 tbs curry
  • 200 g cocktail tomatoes
  • the juice from 1/4 lime
  • salt
  1. Boil the rice according to the instructions on the package.
  2. Chop the onion and garlic and fry in oil.
  3. Add the coconut milk, curry, red curry paste and chickpeas.
  4. Chop the basil and add to the pot.
  5. Bring to a boil and let simmer for 5 minutes.
  6. Taste and add salt.
  7. Add the tomatoes and lemon juice and simmer for a few minutes until the tomatoes are soft.
  8. Serve with rice and top with fresh basil.