Thai Red Chickpea Curry

Chickpeas, potato and peas cooked in a spicy and flavour packed Thai Red Curry Paste. This Thai style dish is vegan friendly and quick enough to whip up in 30 minutes. Serve with rice or on its own for a low carb meal.

2-3 tbs oil
1 onion sliced
1-2 cloves of garlic, minced
1/4 tsp turmeric (optional)
4 tbs Thai Red Curry Paste
1 can of chickpeas, drained (approx 250g)
1 medium potato, peeled and diced
1 1/2 cups frozen peas
1 – 1 1/2 cups water
Salt to season
2 whole green Thai chillies (optional)
Handful of chopped coriander

View the full recipe at The Red Lychee →