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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. coconut oil (or substitute extra-virgin olive oil or grapeseed oil)
- 1 yellow onion (medium, thinly sliced)
- 4 cloves garlic (minced)
- 2 Tbsp. fresh ginger (minced, or in a pinch, 2–3 teaspoons ground ginger)
- 3 Tbsp. Thai red curry paste
- 1/4 tsp. red pepper flakes
- 6 medium carrots (small/, peeled and cut into 1/4-inch-thick rounds, about 2 cups)
- 2 red bell peppers (large, cored and sliced)
- 28 oz. light coconut milk
- 4 tsp. coconut sugar (brown sugar, or turbinado sugar)
- 15 oz. chickpeas (reduced-sodium, rinsed and drained)
- 2 Tbsp. soy sauce (or tamari to make the recipe gluten free)
- 2 Tbsp. rice vinegar
- 1 cup frozen peas
- chopped fresh cilantro (for serving)
- brown rice (Prepared, or quinoa, for serving)
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NutritionView More
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780Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories780Calories from Fat480 |
| % DAILY VALUE |
| Total Fat53g82% |
| Saturated Fat45g225% |
| Trans Fat |
| Cholesterol |
| Sodium900mg38% |
| Potassium1300mg37% |
| Protein15g |
| Calories from Fat480 |
| % DAILY VALUE |
| Total Carbohydrate72g24% |
| Dietary Fiber15g60% |
| Sugars19g |
| Vitamin A360% |
| Vitamin C170% |
| Calcium15% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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