Recipes 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 remove
- Pumpkin Granola Bars remove
- Double Chocolate Donuts remove
- Soft-Baked Iced Gingerbread Cookies remove
- Grain Free Banana Pecan Muffins remove
- Healthy French Fries remove
- Gingerbread Pancakes remove
- Grain Free Blondies remove
- Zucchini Chips remove
- Lemon Blueberry Ice Cream remove
- Nutella Thumbprint Cookies remove
- Homemade Sriracha Sauce remove
- Chocolate Sweet Potato Muffins remove
- Tropical Fruit Punch remove
- Healthy Corn Tortilla Chips remove
- Fried Rice with Cashews remove
- BBQ Roasted Chickpeas remove
- Oat Bran Muffins remove
My shopping list
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
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