Quick and Easy Vegan Chickpea Red Curry in a Hurry

 

Chickpea Red CurryWanna get dinner on the table in about 30 minutes? Feel like ordering takeout, but you’re committed to eating more nourishing & healthfully? The answer is Chickpea Red Curry. I used a bunch of veggies I had in the fridge – mix from my @imperfectproduce box and other random odds & ends. You can use whatever you want, but I’ll describe what I did below.

This will also make enough for 2 for dinner AND enough for leftovers the next day.

INGREDIENTS
🥬1 medium leek, cut into half moon shapes
🥬2 cloves garlic, minced
🥬1″ piece of ginger minced
🥬4 oz jar of red curry paste (I used @thaikitchen)
🥬1 large carrot, cut into large dice (3/4″ x 3/4″ x 3/4″)
🥬1/2 tsp coconut sugar
🥬1 can full fat coconut milk (I used @wholefoods)
🥬1 cup dried chickpeas, cooked about 3/4 way OR 1 15 oz can chickpeas
🥬1 small bok choy, stems & greens cut apart, stems cut into large dice
🥬1 small zuchinni, cut into large dice
🥬1 cup small brussels sprouts, cut in half
🥬3 cups baby spinach
🥬1 tbsp Coconut Oil
🥬Lime and cilantro for garnish

This will also make enough for 2 for dinner & enough for leftovers the next day.

PROCEDURE
🥬Heat large high sided skillet over medium heat, add coconut oil.
🥬When coconut oil is melted, add leek & a pinch of salt. Saute for a few minutes until soft. Add garlic/ ginger, saute for about 30 seconds, or until fragrant.
🥬Add entire jar of red curry paste. Stir to combine the aromatics all up in the curry paste. It will start to leave some yummy bits on the bottom of the pan. You want that, it will add major flavor. You’ll wanna do this for a few minutes. The red curry paste will deepen in color.
🥬Add carrots. Stir to combine & saute for about 5 minutes, or until fork tender
🥬Add sugar, stir.
🥬Add coconut milk and chickpeas. Stir to combine. Bring to a boil, reduce to a simmer.
🥬Add zucchini, brussels & bok choy stems. Simmer a min.
🥬Add spinach & bok choy leaves, stir to combine.
🥬Let simmer for 3-5 min, until spinach & bok choy are wilted.
🥬Remove from heat, serve over rice.
I made 1 cup of Thai Jasmine Rice cooked in veggie stock for added nutrient density & kindness to my spleen. Get the rice started before the curry:)

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