Thai Red Curry
Ingredients
- 50g yellow onion
- 3g garlic (1 clove)
- 30g carrot
- 60g red bell pepper
- 60g green bell pepper
- 230g chickpeas
- 1 tbsp peanut butter
- 400ml coconut milk
- 1 tsp paprika powder
- 0.5 cup coconut yogurt
- 1 tbsp coconut sugar
- salt and pepper to taste
Preparation
Start with cutting up the veggies
Fry the onion and garlic in coconut oil until soft. Add the carrot, bell pepper and chickpeas. Fry for 2-3 minutes on full heat
Add the coconut milk, peanut butter, curry paste, paprika powder, salt, pepper & ginger powder. Let it simmer for 10 minutes (medium heat)
Add the coconut yogurt and coconut sugar and heat it up for another 2-3 minutes
Serve with brown rice and crushed natural cashews
