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