Vegan Thai Chickpea Curry

• Vegan
• Gluten free

• Produce

  • 1 cup Cherry tomatoes
  • 1 (15 ounce can Chickpeas
  • 2 tbsp Cilantro, fresh
  • 1 clove Garlic
  • 1 cup Red onion
  • 1 Yellow bell pepper

• Canned Goods

  • 1/2 cup Coconut milk, canned
  • 2 tbsp Thai red curry paste

• Pasta & Grains

  • 1 cup Jasmine rice

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 2 tbsp Coconut oil, virgin

Found on marlameridith.com

Ingredients

• 1 cup jasmine rice, cook to package directions
• 2 tablespoons virgin coconut oil
• 1 cup diced red onion
• 1 clove garlic, minced
• 1 (15 ounce) can chickpeas, drained & rinsed
• 1/2 cup canned coconut milk
• 1 cup cherry tomatoes, halved
• 1 yellow bell pepper, diced
• 2 tablespoons thai red curry paste
• 2 tablespoons chopped fresh cilantro
• salt & pepper to taste

Directions

• Cook rice & while cooking...
• Heat coconut oil over medium high heat until melted. Add onion & garlic, cook about 4 minutes until softened & fragrant. Add yellow pepper & cook another few minutes. Add chickpeas, curry paste, coconut milk, curry paste & tomatoes, let simmer a few minutes. Mix well to combine. Season to taste with salt & pepper. Finish with chopped cilantro. Serve hot over rice.