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I’ve been vegetarian for 2 years now, so straight to the point, here’s a delicious vegetarian chickpea curry recipe, frozen veggies, Thai seasoning, palm hearts, and coconut milk that I love cooking:
Thai Coconut Chickpea Curry Recipe
Ingredients:
– 1 can chickpeas, drained and rinsed
– 2 cups frozen mixed vegetables (carrots, green beans, peas, corn)
– 1 can palm hearts, drained and sliced
– 1 can coconut milk
– 2 tablespoons Thai red curry paste
– 2 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– soy sauce if desired.
– 1 tablespoon brown sugar
– 1 tablespoon lime juice
– 1/4 cup fresh cilantro, chopped
– Salt and pepper to taste
– 2 tablespoons vegetable oil
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Now we’re ready to prepare our Vegetarian Chickpea Curry Recipe!
Instructions:
1. Heat the oil in a large pan over medium heat. Add the garlic and ginger and sauté for 1-2 minutes until fragrant.
2. Add the red curry paste and stir to combine with the garlic and ginger.
3. Add the mixed vegetables and palm hearts to the pan and stir to coat with the curry paste.
4. Add the coconut milk, chickpeas, soy sauce, brown sugar, lime juice, and salt and pepper to taste. Stir to combine.
5. Bring the curry to a simmer and cook for 10-15 minutes, stirring occasionally, until the vegetables are tender.
6. Serve the curry over rice or noodles, garnished with fresh cilantro.
Enjoy your delicious and nutritious Thai Coconut Chickpea Curry!
If you would like vegan recipes, here’s one of my favorite accounts to follow: Alexa Fueled Naturally
