Thai Chickpea Curry

April 19, 2016April 20, 2016 Melissa King Entrees, Recipes

Today I am reviewing the cookbook, Pure & Beautiful Vegan Cooking – Recipes Inspired by Rural Life in Alaska by Kathleen Henry of the blog Produce on Parade. I will be sharing her Thai Chickpea Curry recipe as well. It’s so delicious!!

If you are familiar with her blog, you know her gorgeous photography and delicious recipes. This book is just a reflection of that. The book is broken into categories:

Mornings
Afternoons
Evenings
Snacks, Sides and Salads
Bakery
Sweets
Drinks

It’s very easy to navigate with lots of beautiful photos throughout. Immediately, the Chickpea Thai Curry caught my eye. This dish is absolutely divine. Mildly sweet from the peppers and coconut milk, and slightly spicy from the Thai curry paste and red pepper flakes. Some of the other dishes I look forward to trying are: Wild Blueberry, Rhubarb & Hazelnut Crisp, Roasted Veggie Lentil Salad with Avocado Balsamic Dressing and the Caramel Banana-Oat Pancakes. Yum!!

To check out the book, click here.

Chickpea Thai Curry

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Prep Time 20 min Cook Time 20 min Serves 4 adjust servings

This curry is packed with flavor!

Ingredients

1 cup jasmine rice (I used brown rice)
2 cups water
1 T coconut oil
1/4 medium yellow onion, diced (I used a whole onion)
3 large garlic cloves, minced
1 - 2 T Thai red curry paste
1 T fresh ginger, minced
5 small carrots, sliced
1 medium red bell pepper, julienned
1 can chickpeas, drained (I used dry chickpeas, that I cooked in my instant pot)
1 can full fat coconut milk
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
1/4 cup cilantro, chopped

Instructions

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.

by Melissa King

Recipe Notes

This should last at least 5 days in the fridge. Enjoy!

Disclaimer: I was given a free copy of this book in exchange for an honest review. All opinions are my own.

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Chickpea Thai Curry