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!
*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.