Try this Thai Chickpea Curry recipe, or contribute your own.
- 2 cups water
- 1/4 cup cilantro chopped
- 1 medium red bell pepper julienned
- 3 large garlic cloves minced
- 1 can full fat coconut milk
- 1 cup jasmine rice (i used brown rice)
- 1 t coconut oil
- 1/4 medium yellow onion diced (i used a whole onion)
- 1 - 2 t thai red curry paste
- 1 t fresh ginger minced
- 5 small carrots sliced
- 1 can chickpeas drained (i used dry chickpeas that i cooked in my instant pot)
- dash of crushed red pepper flakes
- 2 t soy sauce (use coconut aminos if you avoid soy)
- 1 t brown sugar (i omitted this)
- 1 t rice wine vinegar or white vinegar
- 1/2 t fresh lime juice
- Carbohydrate 13.8881400541908 g
- Cholesterol 0 mg
- Fat 0.467497807080925 g
- Fiber 3.35254555944762 g
- Protein 2.20561615606936 g
- Saturated Fat 0.0742639234104046 g
- Serving Size 1 1 recipe (640g)
- Sodium 26.8641792067793 mg
- Sugar 10.5355944947431 g
- Trans Fat 0.267681473988439 g
- Calories 67 calories
Step-by-step
- In a small saucepan, add the rice and water. Bring to a boil, then cover, turn down and simmer until all the liquid is absorbed. About 15-20 minutes. Once the rice is done, remove it from the heat and set aside.
- In a large saute pan, add the coconut oil, garlic and onion. Cook on medium low heat for about 4 minutes.
- Stir in the curry paste and ginger, then add the carrots and bell pepper. Saute for about 5 minutes, then add the remaining ingredients, except the lime juice and cilantro.
- Stir well to combine and increase the heat to medium. Allow to bubble gently for about 8-10 minutes, stirring occasionally, until the carrots are tender.
- Remove from heat and stir in the lime juice and cilantro.
- To serve, fill serving bowls with a little rice, then pour the curry on top.
My Thai Chickpea Curry Adventure: A Weeknight Escape
As a busy working mom, finding time to cook delicious, healthy meals can feel like a Herculean task. My days are a whirlwind of meetings, school runs, and trying to squeeze in a workout (sometimes successfully!). So when I crave a flavorful, satisfying dinner that doesn't require hours in the kitchen, I turn to recipes that are both quick and satisfying. This Thai Chickpea Curry fits the bill perfectly. It's vibrant, fragrant, and packs a punch of flavor, all while being surprisingly easy to make on even the busiest of weeknights. Forget takeout – this recipe became my secret weapon for delicious, home-cooked meals that don't sacrifice flavor or my precious time.
The beauty of this recipe lies in its simplicity. It utilizes pantry staples that I almost always have on hand – chickpeas, coconut milk, rice – and elevates them with a fragrant blend of Thai red curry paste, ginger, and garlic. The addition of bell peppers and carrots adds a beautiful pop of color and a welcome sweetness that balances the spice of the curry perfectly. I've experimented with different types of rice – jasmine rice is traditional and delicious, but I've also had great success with brown rice for a slightly nuttier flavor and added fiber. One of the things I love about this dish is its flexibility; feel free to adjust the spice level to your liking and add any vegetables you have on hand. I often throw in some spinach or broccoli towards the end of the cooking process for extra nutrients and color.
This curry isn’t just a quick weeknight meal; it's a little escape. The vibrant aroma of the simmering curry fills my kitchen with a sense of warmth and comfort. It's a reminder that even in the midst of a hectic schedule, I can still create something delicious and nourishing for myself and my family. It's a celebration of simple ingredients coming together to create something truly special. The process is therapeutic, chopping vegetables and stirring the fragrant spices. The final product is not just food, but a small act of self-care, a moment to slow down and enjoy the fruits of my labor – literally and figuratively. The bright colors and exciting flavors are perfect for a cozy evening in or a weeknight dinner party. Each bite transports me – if only for a few minutes – from my chaotic schedule to a sun-drenched Thai kitchen.
Beyond the Recipe: This Thai Chickpea Curry is more than just a recipe; it's a testament to the power of simple, flavorful meals in navigating the challenges of a busy life. It’s a reminder to prioritize self-care and to find joy in the simple act of cooking. It's a dish that nourishes not only my body but also my soul. So, if you’re looking for a quick, healthy, and incredibly delicious meal that will brighten your week, give this Thai Chickpea Curry a try. You won't be disappointed. And who knows, you might even discover a new favorite weeknight meal that helps you escape the everyday chaos, even if it’s just for the few moments you spend savoring each flavorful bite.
Tips and Variations:
- For a creamier curry, add a can of full-fat coconut milk.
- Adjust the amount of Thai red curry paste to control the level of spiciness.
- Add other vegetables such as spinach, broccoli, or green beans.
- Serve with naan bread or roti for dipping.
- Garnish with fresh cilantro and lime wedges.
- For a vegan option, use coconut aminos instead of soy sauce.
