Thai Red Curry with Chickpeas and Veggies
Serves 2-3 (depending on your hunger level)
Cook Time: 30 minutes
INGREDIENTS
Brown Rice
1 cup brown rice, rinsed
4 cups of water
Red Curry with Vegetables
1 tablespoon olive oil
1 small white onion, chopped
1 tablespoon finely grated fresh ginger (about a 1-inch nub of ginger)
3 cloves garlic, minced
*Note: Food processors are very handy for mincing garlic and ginger
1 red bell pepper, sliced into thin 2-inch long strips
6 cremini mushrooms, sliced
3 carrots, halved and sliced
3 tablespoons Thai red curry paste
1 can (14 ounces) light coconut milk
½ cup water
1 can of chickpeas
1 ½ cups packed chopped spinach (fresh or frozen)
1/2 packet of Stevia
1 tablespoon light soy sauce
2 fresh lime/lemon juice
1/2 teaspoon of salt
Pinch of red pepper flakes (optional)
STEPS
Rice:
- Cooking the rice: Boil 4 cups of water. Add rinsed rice and cook on a gentle simmer for 30 minutes or until rice is the consistency of your liking. Remove from heat, drain the rice and return the rice to pot with cover to rest until ready to serve.
Red Curry:
- Warm a pot over medium heat and add oil. Once hot and the oil moves around easily, add the onion and cook until onion has softened and is turning translucent, about 5 minutes.
- Add minced ginger and garlic and cook for another 30 seconds, stirring continuously.
- Add the bell peppers, mushrooms, and carrots. Cook for another 5 minutes, stirring occasionally.
- Stir in the curry paste and cook for 2 minutes, stirring often.
- Add the coconut milk, water, chickpeas, spinach and Stevia, and stir to combine. Bring the mixture to a boil and reduce to a simmer over medium heat. Cook until the veggies are softened to your liking (anywhere between 10-15 minutes), stirring occasionally. If it's too watery, leave uncovered while simmering. Otherwise, cover with a lid.
- Turn off the stove and add soy sauce, salt, and lime/lemon juice. To add some spice, mix in a pinch of red pepper flakes. Cover the work with its lid to keep warm until rice is ready.