How to make Healing Lemongrass Chickpea Thai Inspired Green Curry with Toasted Coconut Brown Rice
Ingredients:
- 1 teaspoon coconut oil
- 1 cup uncooked short grain brown rice
- 2 1/2 cups water
- 2 teaspoons olive oil or coconut oil
- 3 cloves garlic, minced
- 3/4 cup diced green onion
- 2 stalks lemongrass, minced (tender white inner bulbs only)
- 1 heaping cup diced carrots (about 3 large carrots)
- 1 tablespoon freshly minced ginger
- 3 tablespoons finely diced fresh basil
- 2 tablespoons green curry paste
- 1/2 teaspoon turmeric
- 1 (15 ounce) can lite coconut milk
- 1/2 cup vegetarian broth or water
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 tablespoon gluten-free soy sauce or coconut aminos
- 1 lime, juiced
- 1/2 teaspoon salt, plus more to taste
- 1 red bell pepper, thinly sliced
- 1 cup frozen peas
- Cilantro, green onion, and hot sauce for garnish
Directions:
- Heat 1 teaspoon of coconut oil in a medium pot. Add the brown rice and toast it for 1 to 2 minutes until you start to smell the nutty aroma.
- Pour in the 2 1/2 cups of water, bring it to a boil, then cover the pot and reduce the heat. Let it simmer until the rice is tender.
- In a large pot, heat 2 teaspoons of olive oil or coconut oil over medium heat. Add the minced garlic, green onion, and lemongrass. Sauté these ingredients until they are fragrant.
- Now, add the diced carrots, freshly minced ginger, fresh basil, green curry paste, and turmeric. Stir the mixture well to coat all the vegetables and release their flavors.
- Pour the lite coconut milk, vegetarian broth, and chickpeas into the pot. Add the soy sauce and salt, then stir everything together and bring it to a gentle simmer.
- Add the sliced red bell pepper and the frozen peas to the pot. Continue cooking until the vegetables are tender, around 5 to 7 minutes.
- Remove the pot from the heat and squeeze in the lime juice. Taste your curry, and adjust the seasoning as needed.
- Serve the green curry over the toasted coconut brown rice. Garnish with cilantro, green onion, and hot sauce to add a kick.
Why You’ll Love This Healing Lemongrass Chickpea Thai Inspired Green Curry with Toasted Coconut Brown Rice
This Healing Lemongrass Chickpea Thai Inspired Green Curry is not just a feast for your taste buds; it’s packed with nutrients that can uplift your mood and your health. With chickpeas for protein, veggies for vitamins, and coconut milk for creaminess, this dish offers a delightful combination of flavors and health benefits. The lemongrass adds a bright, tangy essence, while the toasted coconut brown rice makes it all feel comforting and wholesome.
Nutritional Benefits
- Chickpeas are great for plant-based protein and fiber. They help in digestion and keep you satisfied longer.
- Coconut milk provides healthy fats, which are beneficial for your skin and heart. Plus, it gives a creamy texture to the curry.
- Lemongrass is known for its antioxidant and anti-inflammatory properties. It can help with digestion and may have calming effects.
- Turmeric is a super-spice packed with curcumin, which is known for its anti-inflammatory benefits.
- Peas and bell peppers add vitamins A and C, promoting a strong immune system.
What to Serve with Healing Lemongrass Chickpea Thai Inspired Green Curry
This green curry is filling on its own, thanks to the brown rice and chickpeas. However, to complete your meal, consider serving it with:
- Freshly crushed cilantro and mint for added brightness
- Crusty bread for dipping, if you enjoy a side of carbs
- A light salad with cucumber and tomatoes for crunch
- Spring rolls or other appetizers for a full Thai-themed dinner.
How to Store Healing Lemongrass Chickpea Thai Inspired Green Curry
This dish can be stored in an airtight container in the fridge for up to 3-4 days. Simply reheat in a pot on low heat, adding a splash of water or broth if it seems too thick. For longer storage, you can freeze the green curry in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat before serving.
Tips and Mistakes to Avoid
- Don’t skip the toasting of the rice. This step enhances the flavor of the brown rice, making it nuttier and more delicious.
- Make sure to use fresh ingredients. Fresh lemongrass and garlic can significantly boost the flavor of your curry.
- Taste as you go. Adjust the salt, lime, and soy sauce levels according to your preference.
- Avoid overcooking the vegetables. They should be tender yet retain some crunch for the best texture.
- Pick a high-quality green curry paste. Quality can vary greatly, so choose one that has real ingredients without too much added sugar or preservatives.
Variations
- Add different vegetables. You can switch out carrots or bell peppers for zucchini, broccoli, or snap peas, based on your preference or seasonal availability.
- Protein Swap. If you’re not a fan of chickpeas, try tofu or tempeh for the protein. Either of these will soak up the flavors nicely.
- Spice it up. If you like heat, consider adding some chopped chili peppers or a pinch of cayenne to your curry for an extra kick.
- Make it creamy. For a richer flavor, you can add more coconut milk, or a splash of lime zest to enhance the freshness.
FAQs
Can I make this curry ahead of time?
Yes, you can prepare the curry ahead of time. In fact, letting the flavors meld overnight in the fridge can make it even better the next day!
Is this dish gluten-free?
Absolutely! Just make sure that you are using gluten-free soy sauce or coconut aminos, and you’re all set.
What if I cannot find lemongrass?
If you can’t find lemongrass, you can use a combination of lime zest and ginger for a similar citrusy, vibrant flavor.
Can I skip the brown rice and use white rice instead?
Yes, you can use white rice if you prefer the texture or flavor. Just note that cooking times will vary. White rice typically cooks faster than brown rice, so adjust your water and cooking time accordingly.
This Healing Lemongrass Chickpea Thai Inspired Green Curry with Toasted Coconut Brown Rice is not just a recipe; it’s a journey to a vibrant kitchen where nourishment and flavor go hand in hand. Enjoy making it, sharing it, and most importantly, savoring it!
Print
Healing Lemongrass Chickpea Thai Inspired Green Curry with Toasted Coconut Brown Rice
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A delicious and nutritious green curry packed with chickpeas, veggies, and a creamy coconut base, served over toasted coconut brown rice.
Ingredients
- 1 teaspoon coconut oil
- 1 cup uncooked short grain brown rice
- 2 1/2 cups water
- 2 teaspoons olive oil or coconut oil
- 3 cloves garlic, minced
- 3/4 cup diced green onion
- 2 stalks lemongrass, minced (tender white inner bulbs only)
- 1 heaping cup diced carrots (about 3 large carrots)
- 1 tablespoon freshly minced ginger
- 3 tablespoons finely diced fresh basil
- 2 tablespoons green curry paste
- 1/2 teaspoon turmeric
- 1 (15 ounce) can lite coconut milk
- 1/2 cup vegetarian broth or water
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 tablespoon gluten-free soy sauce or coconut aminos
- 1 lime, juiced
- 1/2 teaspoon salt, plus more to taste
- 1 red bell pepper, thinly sliced
- 1 cup frozen peas
- Cilantro, green onion, and hot sauce for garnish
Instructions
- Heat 1 teaspoon of coconut oil in a medium pot. Add the brown rice and toast for 1 to 2 minutes until fragrant.
- Pour in 2 1/2 cups of water, bring to a boil, cover, then reduce heat and let simmer until rice is tender.
- In a large pot, heat 2 teaspoons of olive oil or coconut oil over medium heat. Sauté the minced garlic, green onion, and lemongrass until fragrant.
- Add the diced carrots, freshly minced ginger, fresh basil, green curry paste, and turmeric. Stir well to coat all vegetables.
- Pour in the lite coconut milk, vegetarian broth, and chickpeas. Add soy sauce and salt, stir together, and bring to a gentle simmer.
- Add sliced red bell pepper and frozen peas, cooking until vegetables are tender, around 5 to 7 minutes.
- Remove from heat and squeeze in lime juice. Taste and adjust seasoning as needed.
- Serve the curry over toasted coconut brown rice, garnished with cilantro, green onion, and hot sauce.
Notes
Avoid overcooking the vegetables for the best texture. Make sure to toast the rice to enhance its flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
