Thai Coconut Curr…
Ingredients
  • 1 tablespoon coconut oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons red curry paste
  • 1 (14-ounce) can full-fat coconut milk
  • 3 cups vegetable broth
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 cups cooked chickpeas (or 1 can, drained and rinsed)
  • 2 carrots, peeled and diced
  • 2 tablespoons freshly squeezed lime juice
  • Salt and pepper to taste
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Steps
  1. Heat the coconut oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
  2. Add the garlic and curry paste to the pot. Cook until fragrant, about 1 minute.
  3. Add the coconut milk, vegetable broth, ginger, turmeric and cayenne pepper (if using). Bring to a simmer.
  4. Add the chickpeas and carrots. Simmer for 10 minutes or until vegetables are tender.
  5. Stir in the lime juice. Taste and season with salt and pepper as needed.
  6. Serve warm.
Tags
Thai
Coconut
Curry
Soup
Chickpeas
Vegan
Gluten-Free
Easy
Healthy
One-Pot
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