Chickpea Red Curry

1 can of chickpeas, 2 delicious recipes in under 10 minutes! Healthy, vegan and wallet-friendly! Use the chickpeas for a yummy chickpea red curry paired with rice, and save the chickpea water for a vegan chickpea meringue! Vegan meringue can be used exactly like its egg-based counterpart – for pies, pavlovas, macaroons, etc. So reduce food waste and save money by keeping the liquid from the can.

Healthy Chickpea Red Curry Recipe

Ingredients (serves 2):

• 1 tin chickpeas
• 2 heaped tsp Mekhala Organic Red Curry Paste (Or Mekhala Curry Paste of Choice)
• 3/4 to 1 cup coconut milk

Method:

1. This chickpea red curry is incredibly easy to make. Start by boiling the chickpeas in water. Strain and reserve liquid from chickpeas.
2. Add 2 heaped teaspoons of Mekhala Organic Red Curry Paste to 3/4 – 1 cup coconut milk.
3. Simmer chickpeas in coconut milk and red curry mix and serve hot!
4. Meanwhile, whip the reserved chickpea liquid for about 5 minutes to create a vegan meringue!

At Mekhala, we’re always looking for ways to make our dishes more sustainable. If you liked our red Thai chickpea curry, share some pics of your masterpiece on our socials at #MadewithMekhala. Check out more ways to reduce food waste here!