Perfect Thai coconut peanut curry with spouted Chickpeas (Garbanzo beans)

When you’re in the mood for Thai and love the flavors of peanut and coconut, this is the perfect meal to light up the evening. Crispy tri-color bell peppers and sprouted hearty chickpeas complement this colorful showstopper. Add tofu for extra protein and texture.

Course Main Course, side

Cuisine Thai

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings people

Calories 557kcal

Author Julie

Cost $8

Equipment

large pot/dutch oven

Ingredients

2 cups dry Jasmine rice any rice of choice can substitute, even cauliflower rice
2 cups sprouted chickpeas (garbanzo beans substitute 2 15 oz, cans of chickpeas
2 tbsp olive oil oil of choice such as coconut, peanut
1 large onion diced
4 medium bell peppers can mix red, yellow, orange, green for colorful contrast
3 cups spinach or kale lightly packed and chopped
1 cup carrots chopped or shredded
2 cloves garlic fresh minced or paste, 2 tsp garlic powder
2 tsp ginger fresh minced or paste, 1 tbsp powder
2-3 tbsp red curry paste 2 tbsp will supply light heat, this can also vary according to brand of paste
¾ cup peanut butter creamy
2 tbsp curry powder
2 tbsp soy sauce
1 13.5 oz. can coconut milk
1 13.5 oz. can coconut cream
salt to taste
½ cup peanuts optional garnish: salted and chopped
fresh cilantro optional garnish, fine chop

Instructions

Cut and chop all vegetables
In a large pot add 2 tab oil and cook onions over mediumhigh heat for about 3 minutes until slightly translucent and slightly tender.
Add bell peppers,carrots, mushrooms, and kale. Cook for 4-5 minutes, stirring occasionally,until almost tender.
While veggies are cooking added ginger, garlic powder,salt, pepper, curry powder, red chili paste mixing all ingredients well.
Next, add coconut cream, coconut milk, peanut butter and soy sauce. Bring to a boil, reduce to medium, stirring occasionally and continue cooking for 3 more minutes or until desired tenderness is reached. I like my veggies el dente.
Lastly, add spinach, if you did not opt for kale,sprouted chickpeas (garbanzo beans) and continue cooking until spinach is slightly wilted, approximately 2 minutes more.
Serve over rice and enjoy!

Notes

This recipe works equally as well if you add tofu for an extra kick of protein

If you do not wish to cook sprouted chickpeas and retain its raw quality, toss at the very end just prior to serving.

Nutrition