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
- 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.
This should last at least 5 days in the fridge. Enjoy!
Original Recipes visit: Thai Chickpea Curry @ mywholefoodlife.com