Ingredients
1 can (15 oz) chickpeas, rinsed and drained
1 tablespoon coconut oil
1 onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 red bell pepper, diced
1 carrot, sliced
1 can (13.5 oz) coconut milk
2 tablespoons red curry paste
2 tablespoons soy sauce (or tamari for gluten‑free)
2 teaspoons brown sugar
1 tablespoon lime juice
Salt and pepper, to taste
Fresh cilantro, for garnish
Cooked jasmine rice or quinoa, for serving
Lime wedges, for serving
Instructions
In a large skillet, heat coconut oil over medium fire. Sauté the chopped onion for about 5 minutes until translucent, then stir in garlic and grated ginger and cook 1–2 more minutes until fragrant.
Add diced red bell pepper and sliced carrot to the pan. Cook for 5–7 minutes until they soften yet retain their vibrant texture.
Pour in coconut milk, red curry paste, soy sauce, and brown sugar. Whisk to combine, bring to a gentle simmer.
Stir in the chickpeas and let everything simmer for 8–10 minutes, allowing flavors to meld beautifully.
Remove from heat, then stir in lime juice. Season with salt and pepper and adjust other seasonings to taste.
Serve hot over jasmine rice or quinoa, garnished with fresh cilantro and lime wedges for an added zest.
- Prep Time: 10 minutes
- Category: Main course
