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Chickpea Lime Red Curry

Name: Chickpea Lime Red Curry
Cuisine: Thai
Ingredients: 2 tbs of coconut oil; 2 inches of ginger, chopped; 1 onion, chopped; 3 cloves, minced; 4oz of red curry paste; 2 cans of coconut milk; 2 cups of veggie broth; 15oz of tofu, baked (optional); 2 tbs of sugar; 1 tbs of tomato paste; 2 large carrots, julienne; 2 cans of chickpeas, no brine; 2 peppers, julienne; 4 cups of kale, chopped; Juice of 1 lime

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Ingredients

2 tbs of coconut oil
2 inches of ginger, chopped
1 onion, chopped
3 cloves, minced
4oz of red curry paste
2 cans of coconut milk
2 cups of veggie broth
15oz of tofu, baked (optional)
2 tbs of sugar
1 tbs of tomato paste
2 large carrots, julienne
2 cans of chickpeas, no brine
2 peppers, julienne
4 cups of kale, chopped
Juice of 1 lime

Preparation

In a large pan, add coconut oil, garlic, onions and ginger. Fry for 5 minutes on medium-low.
Add red curry paste. Mix well and cook for another 5 minutes.
Add your coconut milk, veggie broth, baked tofu, sugar and tomato paste. Stir well. Cook for 15 minutes.
Add carrots and chickpeas. Cook for 5 more minutes.
Add peppers and kale and cook for 5 minutes.
When you’re ready to serve, squeeze your lime juice.
Enjoy.

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