Lemongrass Chickpea Coconut Curry

This simple bowl is packed with flavours. Thai chilis, coconut, curry and lemongrass, it’s the ultimate healthy bowl. Your new favourite comfort food. Packed with anti-inflammatory, disease-fighting foods. You can serve it on top of either brown rice or short grain rice. Cook your rice in a rice cooker and these dishes will be ready at the same time to serve.

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Lemongrass Chickpea Coconut Curry

Course Main Course

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 4 servings

Ingredients

• 1 can chickpeas
• 1 Red Bell Pepper sliced lengthwise thinly
• 2 green onions sliced thin
• 1 Lemongrass stalk sliced thin
• 2 Thai red chilis
• 3 tsp Curry powder
• 2 tsp honey
• Salt & pepper
• 1/2 cup light coconut milk
• 1 tbsp Avocado Oil

Instructions

• In a bowl add chickpeas, salt & pepper, curry powder, honey and mix until all the chickpeas are covered. Cover and set aside for 10 minutes.
• In a large pan or wok, heat oil until hot then add in green onions, lemongrass and chilis, stir and cook for 1-2 minutes
• Add in the chickpeas and red bell pepper, cook for 5-6 minutes
• Add in 1/2 cup of Coconut Milk and let simmer for 8-10 minutes
• Once liquid has evaporated, sure over brown rice or short grain rice