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Thai Chickpea Curry

Fast, easy, healthy, vegetarian, vegan, gluten free.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dinner, Lunch, Main Course
Cuisine: Thai
Keyword: chickpeas, curry, Green, Thai
Servings: 8
Calories: 350kcal

Equipment

  • medium pot with lid
  • Large pot

Mise en place

Make the brown rice

  • 1 tsp coconut oil
  • 1 c long grain brown rice
  • 2 1/2 c vegetable stock or water

Make the curry

  • 2 tsp coconut oil
  • 1 tbsp lemongrass inner white bulb only, minced
  • 4 ea cloves garlic minced
  • 1 tbsp fresh ginger peeled and minced
  • 1/2 c red onion minced
  • 1/4 c basil chopped
  • 4 ea carrots, medium peeled and sliced into 1/2" pieces
  • 2 c cauliflower florets
  • 1 tbsp turmeric
  • 1/4 c Thai green chili paste
  • 1 ea 15 oz. can lite coconut milk
  • 1 c vegetable broth
  • 1 tbsp gluten free soy sauce or coconut aminos
  • 1 tbsp lime juice fresh squeezed
  • 1 c red bell pepper cut into 1/2" slices
  • 1 ea zucchini halved lengthwise and cut into 1/2" pieces
  • 1/2 c frozen peas
  • salt to taste

Method

Make the rice

  • Heat coconut oil in a medium pan over medium heat
  • Add the brown rice and sauté a couple of minutes, until the rice starts to brown slightly
  • Add the stock or water, raise the heat to bring to a boil; cover and reduce to a simmer for 45 minutes.

Make the curry

  • Heat coconut oil in large, heavy pot over medium heat, and add the lemongrass, garlic, ginger, red onion and basil and sauté one minute, until fragrant.
  • Add the carrots and cauliflower and stir to combine. Cook 5 minutes.
  • Add the turmeric and green curry paste, stir to combine, and cook until fragrant, about 30 seconds.
  • Add the coconut milk, broth, soy sauce (or aminos), lime juice, red bell peppers and zucchini, and stir to combine. Bring to a boil, then reduce to a simmer. Cook uncovered for 20 minutes, until the vegetables are tender, but al dente.