Chickpea red curry

Since my last post, lots has changed in my lifestyle. This last year I have been grasping a plant-based diet. To be honest, I was eating a lot of processed foods. Last month, I have started more of a real plant based diet with help of a dietician. Home cooking is the best thing you can do and with that I have made a point to try new foods and meal plan.

This week, my new recipe is a carb load. It contains chickpeas, potato, and  A carrot. My fiance made his very delicious, very meaty thai red curry this last weekend. With me being plant-based, I did not eat it but have been craving it ever since. I was inspired to create a dish for myself that would fulfill my want of curry. As a side note, you can switch the veggies around to the ones you want like eggplant and bell peppers.

Ingredients

1 can of coconut milk
1 tablespoon of curry powder
1/2 teaspoon brown sugar
1 splash of soy sauce
Juice of 1/8 th of a lime
1 can of chickpea
1 russet potato cubed
1 medium carrot sliced in coins
1/4 cup of finely chopped onion
Thai basil
Cilantro

Directions

1. Cook potato in boiling water. And drain potato.

2. Bring coconut milk to simmer on medium heat, add brown sugar and curry powder, and bring to boil. Reduce heat and simmer for 5 minutes.

3. Add the onion to a heated pan with a teaspoon of oil till they sweat. Add carrot stir until carrot is softened, 2 minutes. Add potato and chickpeas and heat through.

4. Add chickpea mixture to curry and stir till combined. Add soy sauce, lime juice, cilantro and thai basil.

5. Ready to serve with rice! I add a lot of basil and sriracha.