Thai Chickpea Curry

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

Instructions

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.

Notes

This should last at least 5 days in the fridge. Enjoy!