Ssamjang Chickpea Curry with Lemon-Herb Quinoa
A creamy vegan coconut curry flavored with Korean ssamjang, simmered with leeks, tomatoes, and chickpeas, served over lemon-herb quinoa and topped with chili garlic crisp and fresh herbs.
Ingredients
Ssamjang curry
- 2 tablespoon olive oil
- 1 large leek white and light green parts, thinly sliced and rinsed (or 1 onion)
- 3 cloves garlic minced
- 2 to 3 tablespoon ssamjang start with 2 and add to taste
- 1 teaspoon curry powder optional
- 1 cup cherry tomatoes halved, or chopped tomatoes
- 1 can coconut milk 13.5 oz / 400 ml, full-fat
- 2 cans chickpeas 15 oz / 425 g each, drained and rinsed
- 1 to 3 tablespoon maple syrup to balance the salty ssamjang
Lemon-herb quinoa
- 1½ cups quinoa rinsed
- 3 cups water
- 2 tablespoon olive oil
- ½ lemon juiced
- pinch salt to taste
- ¼ cup fresh herbs chopped cilantro and basil
To garnish
- chili garlic crisp to taste
- fresh cilantro, basil, and alfalfa sprouts
Instructions
- Rinse the quinoa and simmer with the water, covered, for about 15 minutes until absorbed. Rest 5 minutes covered, then fluff.
- Heat 2 tablespoon olive oil in a large pot over medium heat. Cook the leek with a pinch of salt for 5 to 6 minutes until soft and lightly golden. Add the garlic and cook 1 minute.
- Stir in the ssamjang (and curry powder, if using) and cook 1 minute until fragrant.
- Add the tomatoes and cook 2 minutes. Pour in the coconut milk and stir until the ssamjang dissolves into a smooth sauce.
- Add the chickpeas and maple syrup. Simmer 10 to 15 minutes until slightly thickened. Taste and adjust with more ssamjang, maple syrup, or a splash of water.
- Toss the quinoa with 2 tablespoon olive oil, lemon juice, salt, and chopped herbs.
- Serve the curry over the quinoa, garnished with chili garlic crisp, cilantro, basil, and alfalfa sprouts.
Video
Notes
Taste as you go: Ssamjang brands vary in saltiness and heat. Start with 2 tablespoon and add more at the end.
No ssamjang? Mix 2 parts doenjang or white miso with 1 part gochujang plus a little sesame oil and garlic.
Gluten-free: Use a certified gluten-free ssamjang.
Storage: Refrigerate up to 4 days or freeze up to 3 months. The flavor improves overnight.