Lemongrass Chickpea Thai Green Curry with Toasted Coconut Brown Rice

This vegetarian Thai green curry is made with chickpeas, ginger, garlic, turmeric, green curry paste, and lemongrass. The ultimate bowl of healthy comfort food served over brown rice!
  • For the brown rice:
    • 1 teaspoon coconut oil
    • 1 cup uncooked short grain brown rice
  • For the Thai green curry:
    • 2 teaspoons olive oil or coconut oil
    • 3 cloves garlic, minced
    • 3/4 cup diced green onion
    • 2 stalks lemongrass, tender white inner bulb only, minced
    • 1 heaping cup diced carrots (about 3 large carrots)
    • 1 tablespoon freshly minced ginger
    • 3 tablespoons finely diced fresh basil
    • 2 tablespoons green curry paste (yellow curry paste works too! I just then decreased the amount of turmeric by half)
    • 1/2 teaspoon turmeric (or 1/2 tablespoon freshly ground turmeric)
    • 1 (15 ounce) can lite coconut milk (or full fat)
    • 1/2 cup vegetarian broth (or water)
    • 1 (15 ounce) can chickpeas, rinsed and drained
    • 1 tablespoon gluten free soy sauce (or coconut aminos)
    • 1 lime, juiced
    • 1/2 teaspoon salt, plus more to taste
    • 1 red bell pepper, thinly sliced
    • 1 cup frozen peas
  • To garnish: Cilantro, green onion & hot sauce
  1. To make the brown rice: Add one cup of brown rice to a pan along with 1 teaspoon of coconut oil. Toast rice over medium heat for 5 minutes until fragrant. Next and 2 1/2 cups of water to a pot; bring to a boil, then reduce heat to low, cover and simmer for about 45 minutes.
  2. Heat oil in a large pot over medium high heat. Once oil is hot, add in garlic, green onion, lemongrass, carrots, fresh ginger, and diced fresh basil. Stir fry for about 5 minute until the onions begin to slightly brown. Next add in green curry paste and turmeric and stir for 30 seconds to release flavors.
  3. Add in coconut milk, vegetarian broth, chickpeas, soy sauce, lime juice, salt and red bell pepper. Stir well to combine. Bring to a boil, then reduce heat to low and simmer uncovered for about 20 minutes, or until carrots are tender. Right before serving, stir in frozen peas. Taste and adjust seasonings as necessary.
  4. Serve over brown rice in a bowl and garnish with fresh cilantro, green onion and a dash of hot sauce if you like things spicy. Serves 4.

*You can leave out the lemongrass and still get fabulous flavor! I know it can be difficult to find. I usually get mine from Whole Foods.

If you’d like more protein in this dish, add another can of chickpeas, or if you aren’t vegetarian/vegan, you can add 1/2 pound of chopped cooked chicken breast.¬†Additionally, you might be wondering, how many nectarines can I eat a day? You can also read this article if you’re interested.