Thai Chickpea Curry

• Vegan
• Gluten free

• Produce

  • 5 Carrots, small
  • 1 can Chickpeas
  • 1/4 cup Cilantro
  • 3 Garlic cloves, large
  • 1 tbsp Ginger, fresh
  • 1 Red bell pepper, medium
  • 1/4 Yellow onion, medium

• Canned Goods

  • 1 can Coconut milk, full-fat
  • 1 tbsp Thai red curry paste

• Condiments

  • 1/2 tbsp Lime juice, fresh
  • 2 tbsp Soy sauce

• Pasta & Grains

  • 1 cup Jasmine rice

• Baking & Spices

  • 1 tbsp Brown sugar
  • 1 Dash Red pepper flakes

• Oils & Vinegars

  • 1 tbsp Coconut oil
  • 1 tbsp Rice wine vinegar or white vinegar

• Liquids

  • 2 cups Water

Found on mywholefoodlife.com

Description

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

Directions

• 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.