Fall is almost here! In Louisiana, that basically means nothing. Our temps are still hot enough that most people are still wearing flip flops and shorts. We won’t get chilly temperatures until the end of November – maybe not even then. I remember a really miserable Christmas Day not too long ago when it was 85 degrees and it rained all day.

But Fall does bring to mind backyard fire pits and s’mores, warm blankets, comfy sweaters, falling leaves, and a big pot of something bubbling on the stove. Before our vegan days, it was gumbo, red beans and sausage, white beans and ham, chicken and dumplings, beefy chili. I’m still trying to navigate my way through a world in which I’m NOT making those things! I’ll just have to make other dishes that fill our bowls and warm our tummies.

Which brings me to this bowl of awesomeness.

This is warm and creamy and lush and velvety and everything I want out of a “fall” food. And it was super-easy and quick to make!

Saute your onions
Add drained chickpeas
Add curry powder and tomatoes
Add red curry paste
Add coconut milk
Toss in the pasta
Plate it and enjoy!

Chickpea Coconut Curry

  • 1 pound of fettuccine
  • Olive oil
  • 1 softball-sized onion, diced
  • 1 can of chickpeas, drained and rinsed
  • 1/2 teaspoon of curry powder
  • 1 15.5-oz. can of petite-diced tomatoes (do NOT drain)
  • 1 4-oz. jar of red curry paste
  • 1 13.5-oz. can of full-fat coconut milk
  • Salt to taste

Boil pasta in salted water according to package directions, but subtract 1 minute from the lowest recommended cook time. When this time is reached, remove the pot from heat, but don’t drain.

In a large skillet, drizzle olive oil and add onions. Saute over high heat for 3-4 minutes until onions are translucent. Add drained chickpeas and cook for 2 minutes. Add curry powder and stir to coat everything while the curry powder toasts (At this time, lean over the skillet and take a deep breath. The smell of toasting spices is intoxicating! As the curry warms and toasts, you will start to smell it as it intensifies and grows richer!). Add curry paste and tomatoes and stir well. When everything is combined, stir in the coconut milk. Bring to a bubble and reduce heat to medium, simmering for 5 minutes.

Drain the pasta and add to the curry mixture. Toss and stir until pasta is completely coated in the rich sauce.

Well Duh #1: Shake the coconut milk before opening the can. It will combine better in the skillet.

Well Duh #2: Please be sure to start out in a skillet that will be able to contain the sauce and pasta!

Well Duh #3: Like many items these days, I couldn’t find my favorite red curry paste in any of our local grocery stores. Amazon to the rescue! I found it here!

Well Duh #4: If you aren’t a plant-based eater, you could easily substitute chicken or shrimp for the chickpeas. I would use cubed, cooked chicken (added at any time during the process of the dish), but you could use raw shrimp since it cooks so quickly. Just add to the rest of the mixture BEFORE adding the coconut milk and cook until the shrimp curl and turn pink. Delish!

Wow! Did we love this dish! It was spectacular! Velvety texture and warm flavors. It was just the right dish to say, “Come on, Fall!” In fact, I can’t wait until the temperatures are actually cold enough to make me shiver so I can make this again! Until then, I’ll just turn down the AC, light a caramel apple-scented candle, and pretend!