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Thai Chickpea Curry

Melissa King
  • 2018 minutes
  • Serves 4

INGREDIENTS

1 cup

jasmine rice (I used brown rice)

2 cups

water

1 tbsp

coconut oil

1/4

medium yellow onion, diced (I used a whole onion)

3

large garlic cloves, minced

1 tbsp

Thai red curry paste

1 tbsp

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

crushed red pepper flakes

2 tbsp

soy sauce (use coconut aminos if you avoid soy)

1 tbsp

brown sugar (I omitted this)

1 tbsp

rice wine vinegar or white vinegar

1/2 tbsp

fresh lime juice

1/4 cup

cilantro, chopped