Thai Chickpea-Almond Curry

forksmealplanner.com

Cheryl

1⁄2 cup brown rice

rinsed & drained (≈2 cups cooked)

subheading: FOR THE CHICKPEA MIXTURE:

1 (15-oz) can chickpeas

drained & rinsed (≈1 1⁄2 cup)

3⁄4 zucchini

halved, then cut into ¼-inch-thick slices (≈ 3⁄4 cup)

3⁄4 red bell pepper

sliced (≈ 3⁄4 cup)

2 scallions

(white & green parts) thinly sliced (≈6 tablespoons)

subheading: FOR THE SAUCE:

1⁄2 (14-oz) can light coconut milk

(≈ 3⁄4 cup)

1 1⁄2 tablespoons fresh lime juice

1 1⁄2 tablespoons almond butter

3⁄4 tablespoon fresh ginger

grated

1⁄4 tablespoon low-sodium soy sauce

(or tamari or liquid aminos)

1 teaspoon red curry paste

1⁄2 clove garlic

minced (≈ 1⁄4 teaspoon)

1⁄4 teaspoon sea salt

plus more to taste

1 dash crushed red pepper flakes

(optional)

subheading: FOR SERVING:

1 1⁄2 tablespoons fresh basil

(optional) finely chopped

1 lime

cut into wedges

Directions at forksmealplanner.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer