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
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