I hope everyone had a great Christmas!
I always love coming home. You remember who you are, who you were, and who you still want to be. I spent the last 12 days in Wisconsin + Illinois with friends and family and now I’m getting ready to head to Atlanta for two days. I’ve had some time to relax, think and get inspired again. I shared a lot of laughs with loved ones and made some wonderful memories.
I ended up having panang curry twice this week when hanging out with friends. I have to say that I am now hooked and already craving it again (thanks Trent!).
This Thai Chickpea Curry is slightly different, but it is one of my favorite recipes I’ve tried so far. The coconut milk and curry powder give it the perfect balance between sweet and spicy.
Health Benefits of Thai Chickpea Curry?
Thai Chickpea Curry is gluten free, vegan, WFPB and can easily be made low fat with the lite coconut milk option. It is very easy to put together and takes less than an hour to prepare and cook. The curry powder has turmeric which helps reduce inflammation. All of the veggies are high in vitamin C, which strengthens the immune system and promotes collagen production. Coconut milk is rich in antioxidants, boosts the immune system and promotes healthy hair and skin.
Please let me know if you try this recipe and be sure to hashtag #LLGRECIPES when you share your photos on Instagram, Facebook or Pinterest.
- 1 cup Cauliflower (diced)
- 1 cup Broccoli (diced)
- 1 cup Carrots (diced)
- 1 Red Bell Pepper
- 1-2 tbsp Curry Thai Seasoning
- 2 can Chickpeas (drained)
- 1 can Tomatoes (diced)
- 1 cup Green Peas
- 1 can Coconut Milk*
- 2 cups Spinach
- 1 cup Jasmine Rice
- Salt, Pepper and Garlic Powder
- Note: I used full fat coconut milk, but you can use lite coconut milk, as well.
- Start by cooking the rice separately. If you have an instant rice cooker, use that. If not, 2 cups water and 1 cup rice on stovetop works just fine!
- In a large pan, add diced tomatoes, carrots, bell pepper, peas, spinach and coconut milk.
- Next, add the cauliflower and broccoli, followed by thai curry seasoning.
- Stir and heat for a few minutes before adding the chickpeas. The broccoli, carrots and cauliflower will take a little longer to cook than the rest of the ingredients. I used a lid in between stirring to help steam veggies faster.
- Add salt, pepper and garlic powder. Start with a small amount of each and add more as needed.
- This recipe is very simple and cooks fairly quickly. After 25-30 minutes, remove pan from heat and chill before serving with jasmine rice.