Vegetarian Red Thai Noodle Stew with Chickpeas
Aromatic red Thai curry stew loaded with roasted vegetables, chickpeas, and coconut milk, finished with soft egg noodles and crushed peanuts. Medium heat simmering develops depth in the sauce while broccoli and butternut squash soften into the spiced broth.
Ingredients
- 1 tbsp coconut oil
- 1 small yellow bell pepper, sliced
- 1 small red bell pepper, sliced
- 2 tomatoes
- 2 brown onions, sliced
- ½ jar red Thai curry paste
- 3 clove garlic, crushed
- 1 tbsp ginger, fresh grated
- 1 tin chickpeas
- 2 tin coconut milk
- 1 broccoli, head
- 1 butternut squash
- 2 tsp maple syrup
- egg noodles
- peanuts, chopped
- salt, to taste(optional)
- black pepper, to taste(optional)
Instructions
- 1
Slice onions and fry in coconut oil on medium heat until golden brown, season with salt and pepper
- 2
Add yellow and red peppers, crushed garlic, and grated ginger, fry for a further 5 minutes
- 3
Stir in red Thai paste, then add coconut milk, chickpeas, broccoli, and butternut squash along with maple syrup
- 4
Simmer on low to medium heat until vegetables are soft and sauce has thickened
- 5
Meanwhile, boil water and cook egg noodles according to package directions
- 6
Roughly chop peanuts and sprinkle over the finished stew
Tips
Cut butternut squash into bite-sized pieces before adding to reduce cooking time
Stir occasionally while simmering to prevent sticking and ensure even cooking
Adjust red Thai paste quantity based on preferred spice level
Good to Know
Refrigerate up to 3 days in an airtight container. Freeze stew base up to 2 months without noodles.
Prepare vegetables and make stew base up to 1 day ahead. Cook noodles fresh before serving.
Ladle stew into bowls over cooked noodles, garnish generously with peanuts. Serve with lime wedges and extra red Thai paste on the side.
Common Mistakes
Do not skip the initial onion caramelization to avoid a flat-tasting sauce
Avoid overcooking noodles separately to prevent mushiness when combined with hot stew
Do not skip stirring occasionally during simmer to prevent vegetables from scorching on bottom