I recently posted a few dinners I was making during a Pampered Chef on-line party and received requests for the recipes. I thought, why not put them on the blog and keep them in a format I can easily access and share, so here it goes.
The first is absolutely my new, go-to comfort food. I cannot tell you how good this meal makes me feel, body and soul. I've adapted it from a recipe passed on by a friend who attended a local cooking class. I never leave recipes alone and I love adding tons of veggies to things.
I am a big Thai curry fan and LOVE this recipe. Hope you love it too!
Chickpea & Veggie Thai Curry
Ingredients:
3 small carrots, peeled and diced
1 small onion (approx. 1 cup chopped)
1 red pepper, chopped
Optional Veggies: Broccoli, Zucchini, Kale
1-2 Tbsp minced ginger root
3 Tbsp. red or green curry paste
4 cloves minced garlic
1/3 cup coconut aminos
1 Tbsp. soy sauce (I use reduced sodium)
2 cans (13.5 oz) light coconut milk
1/2 cup of water.
****Peanuts, Thai Basil and Lime are great garnishes
Method:
1.) Add oil to the (or layer of water if water sauteing veggies). When hot, add carrots, onions, red pepper, and ginger. Saute for approximately 5 minutes, until veggies soften and begin to get a bit golden.
2.) While the carrot/onion mixture is sauteing, mix together the curry paste, garlic, coconut aminos, and soy sauce in a separate bowl.
3.) Add broccoli, zucchini and kale (or whatever other veggies you'd like here) and saute another 3 minutes.
4.) Add coconut milk, chickpeas, curry sauce mixture and water. Bring to a slow simmer to heat through.
5.) Serve with rice, cauliflower rice, rice noodles.....whatever you prefer and garnish with peanuts, Thai Basil and Lime.
Enjoy!!
For Printable Version: https://docs.google.com/document/d/1vp-fXFzInWo00H5Hqn7klEekEVKM7a9FZJ-Y-k5Yo3o/edit?usp=sharing
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