I LOVE CURRY! Ugh, I never get sick of it. One of my favorite restaurants back home is called Sy Thai and I could probably eat there every single day and never get sick of it. I’ve been meaning to make curry for awhile and now I finally have! Sam and I put this stuff on just about everything. Pasta, toast, sweet potato, in burritos, over a salad, over rice… you name it and we will put curry on it, haha.
I used chickpeas because I love the texture and feeling that it brings when eating it. It makes the curry feel more substantial… like an actual meal… if that makes any sense. Chickpeas are also an awesome source of protein and I’m all about the high-protein life. But beware, chickpeas do not contain a complete source of protein. Not a bad thing at all, that only means that it contains lots of amino acids, just not all of them to make it a complete source of protein. Pair this dish with some brown rice and boom, now you have a complete source of protein for your meal.
I’ve been working alooooot lately, which means my energy level is a little low when I get home. So, I’ve been loving easy recipes that I can whip up in 30 minutes or less. Add this one to the list! However, don’t be fooled by the simplicity of the dish. This meal is surprisingly quite filling!
I have really been loving zoodles lately, so I topped the curry over that and then added a rice cake for a little crunch! SO DANG GOOD
- 1 can coconut milk (13.5 fl oz)
- 1 can chick peas (15 oz)
- 2 Tablespoons + 1 teaspoon red curry paste
- 1 Tablespoon tomato paste
- 1 quarter lemon squeezed or more
- 1/4 teaspoon chili powder
- 1 Tablespoon basil
- 4 green onions, chopped
- Salt to taste
- Zucchini (optional)
- Rice cake (optional)
- Heat coconut milk in a large pan until it boils and reduce heat to simmer.
- Add chickpeas, red curry paste, tomato paste, lemon juice, chili powder, green onions, basil, and salt and pepper. Mix everything together until even consistency.
- Spiralize zoodles on top of a rice cake and pour the chickpea curry on top.