Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Healing Lemongrass Chickpea Thai Inspired Green Curry with Toasted Coconut Brown Rice

Healing Lemongrass Chickpea Thai Inspired Green Curry with Toasted Coconut Brown Rice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Maria
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai Inspired
  • Diet: Vegan

Description

A soothing Thai inspired green curry made with fragrant lemongrass, creamy coconut milk, chickpeas, and vibrant vegetables, served alongside toasted coconut brown rice for a nourishing and flavorful meal.

Ingredients

Units Scale
  • 1 teaspoon coconut oil
  • 1 cup uncooked short grain brown rice
  • 2 1/2 cups water
  • 2 teaspoons olive oil or coconut oil
  • 3 cloves garlic, minced
  • 3/4 cup diced green onion
  • 2 stalks lemongrass, minced (tender white inner bulbs only)
  • 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
  • 1/2 teaspoon turmeric
  • 1 (15 ounce) can lite coconut milk
  • 1/2 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
  • 1/2 teaspoon salt, plus more to taste
  • 1 red bell pepper, thinly sliced
  • 1 cup frozen peas
  • Cilantro, green onion, and hot sauce for garnish

Instructions

  1. Heat 1 teaspoon coconut oil in a medium pot. Add brown rice and toast for 1 to 2 minutes until fragrant. Pour in water, bring to a boil, then cover and reduce heat. Simmer until rice is tender.
  2. In a large pot, heat olive oil or coconut oil. Add garlic, green onion, and lemongrass. Sauté until fragrant.
  3. Add carrots, ginger, basil, green curry paste, and turmeric. Stir well to coat and release flavors.
  4. Pour in lite coconut milk, vegetarian broth, chickpeas, soy sauce, and salt. Stir and bring to a gentle simmer.
  5. Add red bell pepper and frozen peas. Continue cooking until vegetables are tender.
  6. Remove from heat and stir in lime juice. Taste and adjust seasoning.
  7. Serve curry over toasted coconut brown rice. Garnish with cilantro, green onion, and hot sauce.

Notes

  • Use regular coconut milk for a richer curry.
  • Add lime juice at the end to keep flavors bright.
  • Simmer gently to avoid separating the coconut milk.
  • Feel free to add zucchini, broccoli, or spinach for more vegetables.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 460
  • Sugar: 9g
  • Sodium: 520mg
  • Fat: 18g
  • Saturated Fat: 8g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 62g
  • Fiber: 10g
  • Protein: 13g
  • Cholesterol: 0mg

Find it online: https://cooktune.com/healing-lemongrass-chickpea-thai-inspired-green-curry-with-toasted-coconut-brown-rice/