Coconut Curry with Chickpeas
Ingredients
The curry
-
1
tablespoon
coconut oil
-
1
medium
yellow onion
-
4
cloves
garlic
-
2
tablespoons
minced fresh ginger
-
3
tablespoons
Thai red curry paste
-
¼
teaspoon
red pepper flakes
-
6
small/medium
carrots
-
2
large
red bell peppers
-
2
cans (14-ounce)
light coconut milk
-
2-4
teaspoons
coconut sugar
-
1
can (15 ounces)
reduced-sodium chickpeas
-
2
tablespoons
soy sauce
-
2
tablespoons
rice vinegar
-
1
cup
frozen peas
-
to taste
chopped fresh cilantro
For serving
-
to taste
prepared brown rice or quinoa
Instructions
- Heat a large pot over medium heat and add coconut oil and sliced onion, sautéing until softened.
- Add minced garlic, ginger, red curry paste, and red pepper flakes, cooking for an additional minute.
- Stir in carrots and bell peppers, coating them with the spices.
- Pour in coconut milk, sugar, and chickpeas, then bring to a simmer.
- Reduce heat and cook uncovered for 10-15 minutes until slightly thickened.
- Stir in soy sauce and rice vinegar, adjusting seasoning as desired.
- Add frozen peas and cook for another 3 minutes.
- Serve warm over rice or quinoa, garnished with fresh cilantro.
Nutrition Facts (estimated)
Servings
4
Calories
519
Total fat
21g
Total carbohydrates
68g
Total protein
13g
Sodium
20mg
Cholesterol
0mg
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