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Curry Coconut Rice with Chickpeas & Mushrooms
Ingredients
  • subheading: Green Curry Coconut Rice:
  • 1 cup basmati rice (dry), rinsed well
  • 1 ½ cups (1 15 oz. can) full-fat coconut milk
  • 1 ½ cups low sodium vegetable broth
  • ¼ cup freshly squeezed lime juice
  • ½ tbsp green curry paste
  • ½ tbsp coconut sugar
  • 1 tsp salt
  • ¾ tsp lemongrass paste
  • 3 tbsp chopped cilantro
  • subheading: Vegetables:
  • 3 tbsp sesame oil
  • 3 tbsp green onion
  • 1 tbsp minced garlic
  • 3 tbsp tamari (glu ten free soy sauce)
  • ½ tbsp green curry paste
  • ¾ tsp fine sea salt
  • 2 cups broccoli, chopped small
  • 2 cups shiitake mushrooms, sliced
  • 1 can garbanzo beans, drained
  • 1 medium head bok choy, sliced (or 1 ½ cups kale)
  • 2 tbsp cilantro
  • 2 tbsp Thai basil (optional)
  • Squeeze of fresh lime juice
Steps
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