Healing Lemongrass Chickpea Thai Green Curry
Wonderful Thai green curry recipe made with fragrant lemongrass, healing ginger, garlic & turmeric, and a boost of plant-based protein from chickpeas. This vegetarian Thai green curry is the ultimate bowl of healthy comfort food to eat when you're feeling under the weather and is delicious with coconut infused brown rice!
Servings 4 servings
Calories 389cal
Ingredients
- For the brown rice:
- 1 teaspoon coconut oil
- 1 cup uncooked short grain brown rice
- 2 ½ cups water
- For the Thai green curry:
- 2 teaspoons olive oil or coconut oil
- 3 cloves garlic, minced
- ¾ cup diced green onion
- 2 stalks lemongrass, tender white inner bulb only, minced
- 1 heaping cup diced carrots (about 3 large carrots)
- 1 tablespoon freshly minced ginger
- 3 tablespoons finely diced fresh basil
- 2 tablespoons green curry paste
- ½ teaspoon turmeric (or 1/2 tablespoon freshly ground turmeric)
- 1 (15 oounce) can lite coconut milk
- ½ cup vegetarian broth (or water)
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 tablespoon gluten free soy sauce (or coconut aminos)
- 1 lime, juiced
- ½ teaspoon salt, plus more to taste
- 1 red bell pepper, thinly sliced
- 1 cup frozen peas
- To garnish: Cilantro, green onion & hot sauce
Instructions
- To make the brown rice: Add one cup of brown rice to a pot along with 1 teaspoon of coconut oil. Toast rice over medium heat for 5 minutes until fragrant. Next add 2 ½ cups of water to the pot with the rice; bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes.
- Heat oil in a large pot over medium high heat. Once oil is hot, add in garlic, green onion, lemongrass, carrots, fresh ginger, and diced fresh basil. Stir fry for about 5 minute until the onions begin to slightly brown. Next add in green curry paste and turmeric and stir for 30 seconds to release flavors.
- Add in coconut milk, vegetarian broth, chickpeas, soy sauce, lime juice, salt and red bell pepper. Stir well to combine. Bring to a boil, then reduce heat to low and simmer uncovered for about 20 minutes, or until carrots are tender. Right before serving, stir in frozen peas. Taste and adjust seasonings as necessary.
- Serve over brown rice in a bowl and garnish with fresh cilantro, green onion and a dash of hot sauce if you like things spicy. Serves 4.
Notes
*You can leave out the lemongrass and still get fabulous flavor! I know it can be difficult to find. I usually get mine from Whole Foods.
If you'd like more protein in this dish, add another can of chickpeas, or if you aren't vegetarian/vegan, you can add 1/2 pound of chopped cooked chicken breast.
To freeze: be sure to not overcook the vegetables. Let the curry cool completely before transferring to a freezer safe bag or container. Freeze for up to 2 months. I would not recommend freezing the curry with rice.
To reheat: thaw the curry in the refrigerator. While the curry is thawing, feel free to make the coconut brown rice, cauliflower rice or quinoa to serve with it. Reheat on the stovetop or in the microwave for 2 minutes until heated through.
Nutrition
Serving: 1serving (based on 4) | Calories: 389cal | Carbohydrates: 42.1g | Protein: 12.2g | Fat: 12.7g | Fiber: 11.5g | Sugar: 5.1g