Thai Chickpea-Almond Curry

my.forksmealplanner.com

Sydney Boothe

35 min

subheading: FOR THE GRAINS:

1 cup brown rice rinsed & drained (≈3 cups cooked)

subheading: FOR THE BAKED CHICKPEAS & VEGETABLES:

2 (15-oz) cans chickpeas drained & rinsed (≈3 cups)

1 1⁄2 zucchini

cut into matchsticks (≈1 1⁄2 cups)

1 1⁄2 red bell peppers

sliced (≈1 1⁄2 cups)

4 scallions (white & green parts) thinly sliced (≈ 3⁄4 cup)

subheading: FOR THE ALMOND CURRY:

1 (14-fl oz) can light coconut milk (≈1 1⁄2 cups)

3 tablespoons fresh lime juice

3 tablespoons almond butter

1 1⁄2 tablespoons fresh ginger grated

1 1⁄2 teaspoons low-sodium soy sauce (or tamari or liquid aminos)

2 teaspoons red curry paste

1 clove garlic (≈ 1⁄2 teaspoon)

1⁄2 teaspoon sea salt plus more to taste

1⁄4 teaspoon crushed red pepper flakes (optional)

subheading: FOR SERVING:

3 tablespoons fresh basil (optional) finely chopped

1 lime cut into wedges

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