Bringal and chickpea Thai Curry
A deliciously creamy vegan Thai curry made in less than 30 minutes.
Prep Time10 mins
Cook Time20 mins
Servings: 4 people
- 1 medium bringal (Roughly 500g or 1.3lb)
- 1 large green pepper
- 1 medium onion
- 1 can chickpeas
- 1 can coconut milk
- 2 tbsp Thai curry paste of choice
- 2 tbsp peanut butter
- 2 tbsp soy sauce or tamari for Gluten free and soy free
- 1 tsp coconut sugar
- 2 tbsp coconut oil
- 1 cup water (250ml)
Cut your bringal into slices, lay on a clean towel and sprinkle with salt. Leave for 10 minutes to 'sweat'.
Dice your onion and cut your green onion into blocks.
Drain and wash your chickpeas thoroughly. Or keep the aquafaba (liquid from chickpeas) for a tasty dessert.
Heat the 2 tbsp coconut oil on medium high. Add the diced onions and cook until semi translucent.
Add 2 tbsp curry paste and stir.
Add the bringal and fry.
Add the chickpeas and green pepper to the pot.
Add the 1 cup water, 2 tbsp soy sauce, 1 tsp coconut sugar and 1 tbsp peanut butter, bring to the boil, reduce heat to medium and cook with lid on pot for 5 minutes.
Reduce heat to low, add the can of coconut milk and cook for a further 5-10minutes.
Serve with freshly cooked Jasmine rice. (1 cup rice, 1/2 tsp salt and 1.5 cups water)
Calories calculated are based on 4 servings with no rice.
Peanut butter - use unsalted and sugar free. You can replace with almond butter.
Curry paste - Red curry, Penang or Massaman curry paste work well. I have tried all 3.
Coconut milk - organic if possible or one with minimum added ingredients.
Coconut sugar - use normal sugar if you don't have coconut sugar.