Thai red curry with chickpeas
Ingredients
- 1 can chickpeas
- 4 oz broccoli
- 7 oz cauliflower
- ½ red bell pepper
- ½ yellow bell pepper
- ¼ small onion
- 2 cloves garlic
- 1 stalk lemongrass
- 2 tbsp ginger
- ¾ cup coconut milk
- 2 tsp red curry paste
- 2 tbsp light soy sauce
- ½ tbsp fish sauce
- 2 tbsp coconut oil
- cilantro for garnishing
- lime for serving
Instructions
- Chop the broccoli and cauliflower into small florets. Cut the bell peppers into bite-sized pieces. Chop the onion, mince the garlic and ginger, and finely chop the lemongrass.
- In a large skillet or a wok heat the coconut oil. Add the onion and cook until it becomes translucent. Then add the garlic, ginger, lemongrass and red curry paste. Cook for about 30 second stirring frequently.
- Add all the broccoli, cauliflower, bell peppers and drained and rinsed chickpeas. Mix well. Cook for about 10 min or until the vegetables soften up. Then add the coconut milk, soy sauce and fish sauce. Reduce the heat and simmer for a couple of minutes. Garnish with fresh cilantro, lime and serve with rice.
Notes
- Instead of coconut oil you can use a regular vegetable oil.
- If you do not wish to chop the lemongrass and have small pieces in your curry, you can cut the stalk in half, press it with the dull end of a knife to release the oils and add it to the skillet. When the curry is ready, you can remove the lemongrass.
- You can adjust the spiciness of your curry by adding more or less red curry.