Chickpeas in Thai-Style Red Curry with Quinoa

Chickpeas in Thai-Style Red Curry with Quinoa

Want a delicious, high-protein vegan recipe? This delightful chickpea curry with quinoa is just what you need!

Most of us focus on protein for its muscle-building and repairing properties, but we forget that it has other vital functions. You need protein to make collagen, the strong cement-like material that binds the cells in your body together.

Collagen is what keeps your skin remarkably supple and elastic and gives you a youthful look. Without enough protein in your diet, your skin can lose its tone, and you may develop premature fine lines and saggy skin.

In saying that, you don’t need to overdose on protein. Roughly around 15% of your total energy intake should come from protein. Legumes like chickpeas, lentils and beans are excellent vegan protein sources. Nuts, seeds and grains are also good sources.

Quinoa is hailed as a high-protein grain, but the truth is that it does not have as much protein as most people would have you believe. Its protein content is comparable and even slightly lower than some common grains.

Quinoa’s advantage over other grains is that it is a source of complete protein. This means that unlike most grains, it contains all of the essential amino acids we need to stay healthy. We can only get these essential amino acids through diet.

I usually opt for tofu when making Thai curries, and I’m not sure why. It turns out that every grocery store around me is out of tofu, so I had no choice but to use chickpeas this time. I am so glad though because I love the texture the chickpeas added to this curry. My plan going forward is to try other beans (and lentils) in this recipe.

If you’re wondering why I’ve called this recipe ‘Thai-style’, it is because I have not included Kefir lime leaves. And that’s just because I could not find it. If you have access to it, please include it because it makes the curry more authentic and more delicious.


Chickpeas in Thai-Style Red Curry with Quinoa

  • Author: somiigbene
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: Serves 2-4 1x


Want a delicious, high-protein vegan recipe? This delightful chickpea curry with quinoa is just what you need!



For the curry paste

  • 2cm ginger piece, peeled
  • 2 fat garlic cloves
  • 1 tbsp lemongrass paste
  • Large handful coriander stalks
  • 1 red chilli
  • 1 large roasted red sweet (bell) pepper, roughly chopped

Other ingredients

  • 2 tbsp tomato puree (paste)
  • 1 tsp porcini mushroom powder
  • 2 medium shallots, finely chopped
  • 400g tin coconut milk
  • 400g tin chickpeas, drained and rinsed
  • 300g quinoa
  • 1 large red pepper, chopped
  • Large handful coriander leaves, chopped
  • 1 tsp brown sugar


  1. Put all the ingredients for the curry paste in a food processor and blitz into a paste. Heat a splash of water or oil in a large saucepan then add the onions and cook until soft. Add the curry paste and cook for 3-5 minutes until fragrant, stirring frequently.
  2. Add the porcini mushroom powder, tomato puree, and a small splash of water and stir well. Cook for a few minutes and once the pan starts to get dry, add the coconut milk and brown sugar. Stir well, season with a pinch of salt and then cook on a simmer for 15-20 minutes.
  3. While the curry is cooking, start making the quinoa according to the instructions on the package.
  4. After 20 minutes, add the chickpeas and the chopped red pepper to the curry. Continue to cook still on a simmer for a further 5 minutes.
  5. Serve the curry over the quinoa and garnish with fresh coriander.

  • Category: Lunch/Dinner

Keywords: Thai Red Curry, Chickpeas, Quinoa



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