INGREDIENTS
3 tbsp
basil
1/2 cup
broth
1 cup
brown rice
15 ozs
canned chickpeas
1 cup
carrots
1 tsp
coconut oil
2 tsp
coconut oil
3 cloves
garlic
1 tbsp
ginger
2 tbsp
green curry paste
4 servings
hot sauce
1
juice of lime
2 stalks
lemongrass
15 ozs
lite coconut milk
1 cup
peas
1
red bell pepper
1/4 tsp
salt
1 tbsp
soy sauce
1/2 tsp
turmeric
1/2 large
white onion