Thai Chickpea Curry
This curry is packed with flavor!
Ingredients
- 1 cup jasmine rice (I used brown rice)
- 2 cups water
- 1 T coconut oil
- 1/4 medium yellow onion, diced (I used a whole onion)
- 3 large garlic cloves, minced
- 1 - 2 T Thai red curry paste
- 1 T fresh ginger, minced
- 5 small carrots, sliced
- 1 medium red bell pepper, julienned
- 1 can chickpeas, drained (I used dry chickpeas, that I cooked in my instant pot)
- 1 can full fat coconut milk
- Dash of crushed red pepper flakes
- 2 T soy sauce (use coconut aminos if you avoid soy)
- 1 T brown sugar (I omitted this)
- 1 T rice wine vinegar or white vinegar
- 1/2 T fresh lime juice
- 1/4 cup cilantro, chopped
Instructions
- In a small saucepan, add the rice and water. Bring to a boil, then cover, turn down and simmer until all the liquid is absorbed. About 15-20 minutes. Once the rice is done, remove it from the heat and set aside.
- In a large saute pan, add the coconut oil, garlic and onion. Cook on medium low heat for about 4 minutes.
- Stir in the curry paste and ginger, then add the carrots and bell pepper. Saute for about 5 minutes, then add the remaining ingredients, except the lime juice and cilantro. Stir well to combine and increase the heat to medium. Allow to bubble gently for about 8-10 minutes, stirring occasionally, until the carrots are tender.
- Remove from heat and stir in the lime juice and cilantro.
- To serve, fill serving bowls with a little rice, then pour the curry on top.
Recipe Notes
This should last at least 5 days in the fridge. Enjoy!