My Vegan Thai Chickpea Curry can be made rather quickly in just one pan. Which is perfect for those hectic weekday nights. Sometimes we all need a break from meat….you won’t miss it at all with this dish!
Yields1 ServingPrep Time5 minsCook Time20 minsTotal Time25 mins
2 cups jasmine rice, cook to package directions
2 tablespoons virgin coconut oil
1 cup diced red onion
1 clove garlic, minced
1 (15 ounce) can chickpeas, drained & rinsed
1/2 cup canned coconut milk
1 cup cherry tomatoes, halved
1 yellow bell pepper, diced
2 tablespoons thai red curry paste
2 tablespoons chopped fresh cilantro
salt & pepper to taste
1
Cook rice to package directions & while cooking...
2
Heat coconut oil over medium high heat until melted. Add onion & garlic, cook about 4 minutes until softened & fragrant. Add yellow pepper & cook another few minutes. Add chickpeas, curry paste, coconut milk & tomatoes, let simmer a few minutes. Mix well to combine. Season to taste with salt & pepper. Finish with chopped cilantro. Serve hot over rice.
Cook rice to package directions & while cooking...
2
Heat coconut oil over medium high heat until melted. Add onion & garlic, cook about 4 minutes until softened & fragrant. Add yellow pepper & cook another few minutes. Add chickpeas, curry paste, coconut milk & tomatoes, let simmer a few minutes. Mix well to combine. Season to taste with salt & pepper. Finish with chopped cilantro. Serve hot over rice.
Authoradmin
