Saved Shopping ListsRecipes in my list Thai Chickpea Curry remove Vegan Mushroom and Onion Quesadillas 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
