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- Makes 3 cups curry + 1½ cups rice
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Dig into this warming bowl of curry on a cold night. Fresh veggies and hearty chickpeas are baked in a velvety almond butter sauce that turns up the heat with Thai spices. Served over brown rice and topped with fresh basil and lime juice, this easy recipe will quickly become an all-time favorite in your household.
This recipe is from Forks Meal Planner, which features more than 1,000 exclusive recipes and customizable weekly meal plans to simplify healthy plant-based eating. Try Forks Meal Planner for free today.
By Dreena Burton,
Ingredients
- ½ cup brown rice, rinsed and drained (1½ cup cooked)
- 1 (15-oz) can chickpeas, drained and rinsed
- 1 medium zucchini, cut into matchsticks
- 1 red bell pepper, sliced
- 2 scallions, thinly sliced
- ½ 14-oz. can light coconut milk (¾ cup)
- 1½ tablespoons fresh lime juice
- 1½ tablespoons almond butter
- 2¼ teaspoons grated fresh ginger
- ¾ teaspoon low-sodium soy sauce (or tamari or liquid aminos)
- 1 teaspoon red curry paste
- 1 clove garlic
- ¼ sea salt, plus more to taste
- 1 pinch crushed red pepper flakes (optional)
- 1½ tablespoons fresh basil, finely chopped (optional)
- 1 lime cut into wedges
Instructions
- Preheat the oven to 425°F. In a saucepan over high heat, bring rice and 1 cup water to boiling. Reduce heat to low, cover, and simmer for 45 minutes. Remove from heat and let cool; fluff rice with a fork.
- Meanwhile, in a high-powered blender (or a food processor), combine coconut milk, lime juice, almond butter, ginger, soy sauce, curry paste, garlic, and salt (alternatively, use an immersion blender and a deep cup). Purée until smooth.
- Pour almond curry into a baking dish and stir in pepper flakes (if using). Add chickpeas, zucchini, bell peppers, and scallions, and stir well. Cover dish with aluminum foil and bake for 25 minutes. Remove foil, stir, and bake, uncovered, for 5 to 8 minutes more. (Remove once it starts to thicken—you don’t want it to become pasty.)
- Season curry with a few pinches of salt to taste, if desired. Serve curry over rice, topped with basil, if desired, alongside lime wedges.
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Comments (6)
(5 from 1 vote)Please answer the question about coconut milk as it consists of saturated fat. Not a good idea for heart disease I use and substitute oatmilk/soy milk with coconut extract. I use arrowroot to get thickened consistency and mouth feel. I am a graduate of Rouxbe Forks Over Knives chef class.
Hi Nancy, Thanks for sharing your coconut milk substitute. Another option is to use coconut beverage instead of coconut milk. Regarding the use of coconut milk, FOK occasionally uses light coconut milk and recommends that anyone who needs to be extremely careful about the fat content use plant milk instead, as you described above. Thanks for your interest! We hope you enjoy the recipe:))
My confusion is what size baking dish? Please specify
Thai chickpea almond curry I am confused because I’m looking at this recipe between here and the app that I downloaded. They are the exact same ingredients and amounts but one says it makes 6 cups and one says 3 cups. So which is it? And why are there no serving sizes on app or calories listed on app?? That would be really helpful
I am confused about the ingredients. FOKs always says no coconut for heart health or soy/salt. I noticed this and other recipes seem be adding ingredients that in the past were a no no. Why the change?
Just delicious - PERFECT comfort food on a chilly night. My fiancé and I loved it and will be adding it to our regular rotation! I went ahead and doubled the recipe to have sufficient leftovers (since he often goes for seconds!)