Tuesday, 24 April 2012
Thai Chickpea curry, vegan and gluten free
This is a "made on the fly" Thai chickpea curry.
I forgot to take a photo of it when it was all done, but this is a picture of our leftovers.
I made some brown rice, and I boiled yams in cubes to eat with it as well.
1/2 box of vegetable stock
1/2 can of coconut milk
2 tsp lime juice
1 tbsp garlic
2 tsp of red curry taste (see picture below)
1 can of chickpeas
Then I just added whatever veggies I wanted
- brussel sprouts, carrots, peas, mushrooms, green onions
It didn't take long to cook, about 15-20 min, just enough to soften the veggies, and combine the sauce.