Saved Shopping ListsRecipes in my list Thai Chickpea Curry remove Vegan Mushroom and Onion Quesadillas remove Apple Butter Thumbprint Cookies remove Peanut Butter Cookies remove Cookie Dough Ice Cream remove Homemade Vegan Twix Bars remove Maca Energy Bars removeMy shopping list Reload List Save Print1 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 1 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
