Chickpea Red Curry Bowl

The time changes and dark cool nights are finally having me crave a warm hearty meal at night. 

I feel like most people have a strong opinion on curry: love it or hate it. Those who don't enjoy it usually had a bad experience from childhood and never went back. I encourage everyone to give it another try!

This red curry bowl is great for plant based eaters (anyone looking for a protein packed meat alternative) because it's packed with legumes that support proper protein and fiber intake,  powerful spices to aid digestion, and sneaks in a lot of veggies. 

Let's begin:

First chop up all the fresh produce. Sautee 1 small onion in 1 Tbsp of coconut oil 

Add in vegetables and canned tomatoes.

Once everything begins to soften, add in the chickpeas and sauce. Cook for another 5 minutes. 

FULL RECIPE (serves 3-4)

INGREDIENTS:

• 1 cup cherry tomatoes, chopped
• 1 onion, chopped
• 1/4 red cabbage
• 1-2 cups of bok choy or choice of greens
• 1 can diced and fire roasted tomatoes
• 1/2 cup of Thai Red Curry Sauce  (from Trader Joe's) or own red curry sauce
• 1 can of chickpeas
• 2-3 cups cooked white, brown or cauliflower rice. 
• 1 Tbsp Coconut Oil
• Additional Spices: turmeric, cumin, coriander, cayenne (for spicey kick)

INSTRUCTIONS

Chop up all your produce into desired size.  Saute 1 small onion with 1 Tbsp of coconut oil. Add in vegetables and canned tomatoes. Once vegetables start to soften, add in your chickpeas, desired amount of Thai Red Curry Sauce and additional spices, cook another 5 minutes. Follow cooking instructions for your desired rice (white, brown or cauliflower). Pour your finished curry mix over a bed of rice and Enjoy!

With Love and Big Appetites 

Peppiina