This is a vegan dish that is not only tasty, but nutritious! This dish is filled with fiber, protein, and iron. I love making curry dishes, but this is actually my first time making green curry. I typically make Thai red curry or Caribbean curry dishes.
I did a little research to find out what is the difference and it all relates to the chillies. Thai red curries are usually spicier than yellow curries but less spicy than green. It’s the chillies in the dish that add the color and the level of heat. Thai curry paste usually is made of fresh chilies, lemon grass, galangal (ginger), garlic, shallot, kefir lime leaves, cilantro roots and shrimp paste, with spices like cumin seeds, coriander seeds and turmeric. The red chilies that make red curry paste are moderate in heat; fresh green chilies give green curry pastes a spicy kick; and the yellow peppers in yellow curry paste are the most mellow.
Here goes the recipe…
- 2 cups Jasmine Rice
- 1 medium onion, chopped
- 2 tbsp olive oil
- 1 tbs minced garlic
- ½ lime
- 1-2 tbsp green curry paste
- 1 can Coconut milk (I used low fat)
- 1 can Chickpeas, drained and rinsed
- 1-2 tbsp liquid amino acid
- 1 handful cherry tomatoes, chopped.
- 1 cup basil leaves
- 1 tbs dark brown sugar
- Himalayan Pink Salt
- Cook jasmine rice as instructed on packaging.
- Put the oil and onions into a large pan and cook on a low-medium heat until the onions start to soften and turn clear, about 5 minutes. Add the garlic and cook 1 minute.
- Add 1-2 tbsp curry paste and the coconut milk, stirring until the curry is dissolved. Add a pinch of salt and the brown sugar.
- Throw in the chickpeas and liquid aminos, and cook on a medium heat for around 5 minutes, bringing the curry to a boil.
- Add the chopped tomatoes, chopped basil, lime juice and gently simmer the curry for another 2 minutes. Stir.
- Serve the curry and rice together. Enjoy!