Name: Healing Lemongrass Chickpea Thai Inspired Green Curry with Toasted Coconut Brown Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Thai
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

Description

A delicious and nutritious green curry packed with chickpeas, veggies, and a creamy coconut base, served over toasted coconut brown rice.

Ingredients

Scale

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

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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