HEALING LEMONGRASS CHICKPEA THAI GREEN CURRY
Wonderful Thai green curry recipe made with fragrant lemongrass, healing ginger, garlic & turmeric, and a boost of plant-based protein from chickpeas. This vegetarian Thai green curry is the ultimate bowl of healthy comfort food to eat when you're feeling under the weather and is delicious with coconut infused brown rice!
Provided by Monique Volz of AmbitiousKitchen.com
Categories Dairy Free Dinner Gluten Free Lunch Vegan Vegetarian
Time 1h
Number Of Ingredients 22
Steps:
- To make the brown rice: Add one cup of brown rice to a pan along with 1 teaspoon of coconut oil. Toast rice over medium heat for 5 minutes until fragrant. Next and 2 1/2 cups of water to a pot; bring to a boil, then reduce heat to low, cover and simmer for about 45 minutes.
- Heat oil in a large pot over medium high heat. Once oil is hot, add in garlic, green onion, lemongrass, carrots, fresh ginger, and diced fresh basil. Stir fry for about 5 minute until the onions begin to slightly brown. Next add in green curry paste and turmeric and stir for 30 seconds to release flavors.
- Add in coconut milk, vegetarian broth, chickpeas, soy sauce, lime juice, salt and red bell pepper. Stir well to combine. Bring to a boil, then reduce heat to low and simmer uncovered for about 20 minutes, or until carrots are tender. Right before serving, stir in frozen peas. Taste and adjust seasonings as necessary.
- Serve over brown rice in a bowl and garnish with fresh cilantro, green onion and a dash of hot sauce if you like things spicy. Serves 4.
Nutrition Facts : ServingSize 1 serving, Calories 389 kcal, Carbohydrate 42.1 g, Protein 12.2 g, Fat 12.7 g, Fiber 11.5 g, Sugar 5.1 g
CURRY COCONUT AND LEMONGRASS CHICKPEA SOUP
Super flavorful Coconut Curry and Lemongrass Chickpea Soup made in a slow cooker is our kind of cold-weather food ???????? Loving the cozy feels.
Provided by Al Brown
Time 4h20m
Number Of Ingredients 15
Steps:
- Heat the oil in a large nonstick skillet over medium heat. Add the leeks, onions, carrots; cover and cook 5 minutes or until tender. Add the curry powder, sugar, ginger, garlic and lemongrass; cook 1 minute, stirring constantly.
- Place the onion mixture in a 5-quart electric slow cooker. Pour in the vegetable broth. Stir in the chickpeas and coconut milk. Add salt and pepper to taste. Cover and cook on low for 4 hours. Serve with rice.
SQUASH, CHICKPEA & COCONUT CURRY
Cook up this vibrant vegan curry that makes the most of autumnal squash. It's ideal for a meat-free Monday dinner when served with flatbreads
Provided by Rosie Birkett
Categories Dinner, Main course
Time 1h25m
Number Of Ingredients 28
Steps:
- For the curry powder, heat a small frying pan over a medium heat and toast the rice, stirring, until it starts to brown. Tip in the rest of the spices and toast for 3-5 mins until brown but not burned. Using a spice grinder or pestle and mortar, blitz or grind to a fine powder. Pass through a sieve. Will keep for up to three months in an airtight container.
- Heat the oven to 200C/180C fan/gas 6. Toss the squash with 1 tbsp of the oil, a pinch of salt, 3 tbsp of the tamarind sauce, the chilli flakes and coconut. Spread out on a baking sheet and bake for 35-40 mins, or until tender.
- Heat the remaining 2 tbsp oil in a wok over a high heat. Fry the mustard seeds for a minute or so until they sizzle and pop, then add the curry leaves and cook for a few more seconds until they crackle. Add the onion, ginger, garlic, chilli, lemongrass and a pinch of salt and stir for a few minutes until the onion softens. Tip in the chickpeas, tomato, curry powder and turmeric and keep stirring for 5-8 mins, until the tomato breaks down.
- Pour the coconut milk into the wok and stir, cooking for about 5 mins until slightly reduced. Add the remaining 2 tbsp tamarind, taste for seasoning, then add the kale, stirring for a couple of minutes until softened. Divide the squash between bowls, ladle in the curry sauce, then top with the coriander and coconut flakes, if using. Serve with warmed flatbreads.
Nutrition Facts : Calories 484 calories, Fat 33 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 12 grams sugar, Fiber 10 grams fiber, Protein 11 grams protein, Sodium 0.1 milligram of sodium
THE BEST THAI COCONUT SOUP
Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice.
Provided by Jessica
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.
Nutrition Facts : Calories 367.6 calories, Carbohydrate 8.9 g, Cholesterol 86.3 mg, Fat 32.9 g, Fiber 2 g, Protein 13.2 g, SaturatedFat 27.6 g, Sodium 579.4 mg, Sugar 2.3 g
More about "curry coconut and lemongrass chickpea soup recipes"
COCONUT CURRY SOUP WITH CHICKPEAS - THE HARVEST KITCHEN
From theharvestkitchen.com
5/5 (2)Total Time 25 minsCategory SoupCalories 495 per serving
1-POT CURRIED CHICKPEA SOUP - MINIMALIST BAKER RECIPES
From minimalistbaker.com
4.8/5 (54)Calories 426 per servingCategory Entree
- Heat a large pot or Dutch oven over medium heat. Once hot, add oil, onion, ginger, and red pepper flakes. Sauté for 2-3 minutes, stirring frequently. Then add garlic and sauté for 2 minutes more, until onion is translucent and fragrant.
- Add chickpeas, salt, and curry powder and stir to coat. Sauté on medium-low heat for 5 minutes to slightly brown the chickpeas and infuse them with more flavor. Stir frequently.
- Add coconut milk and vegetable broth (omit for thicker, more stew-like texture) and stir. Bring back to a simmer over medium heat, then reduce heat to low and simmer uncovered for 10-15 minutes.
- Near the end of cooking, add the maple syrup and lime juice and stir. Then taste and adjust flavor as needed, adding more salt to taste, maple syrup for sweetness, curry powder for more intense curry flavor, red pepper for heat, or lime juice for acidity.
COCONUT-GINGER CHICKPEA SOUP RECIPE | BON APPéTIT
From bonappetit.com
30 MINUTE CHICKPEA AND TOMATO COCONUT CURRY SOUP …
From nyssaskitchen.com
20-MINUTE COCONUT CHICKPEA CURRY | KITCHN
From thekitchn.com
CHICKPEA & VEGETABLE COCONUT CURRY SOUP » I LOVE …
From ilovevegan.com
LEMONGRASS CHICKEN COCONUT CURRY - THE LITTLE FERRARO …
From littleferrarokitchen.com
LEMONGRASS AND COCONUT CURRY WITH SUMMER VEGETABLES
From bonappetit.com
COCONUT CURRY WITH CHICKPEAS {EASY + VEGAN} – WELLPLATED.COM
From wellplated.com
SLOW COOKER COCONUT CURRY CHICKEN | THE RECIPE CRITIC
From therecipecritic.com
CHICKPEA CURRY SOUP - A VIRTUAL VEGAN
From avirtualvegan.com
ANYTHING-YOU-HAVE COCONUT CURRY SOUP RECIPE - PINCH OF YUM
From pinchofyum.com
CHICKPEA COCONUT CURRY NOODLE SOUP - THIS SAVORY VEGAN
From thissavoryvegan.com
KARDEA'S CURRY COCONUT AND LEMONGRASS CHICKPEA SOUP
From punchfork.com
QUICK COCONUT CURRY SOUP RECIPE - PILLSBURY.COM
From pillsbury.com
CHICKPEA CURRY WITH COCONUT CHUTNEY RECIPE - THE TIMES & THE …
From thetimes.co.uk
EASY COCONUT CHICKPEA CURRY SOUP | CEARA'S KITCHEN
From cearaskitchen.com
LEMONGRASS COCONUT CURRY RECIPE - REAL SIMPLE
From realsimple.com
TOM KHA GAI RECIPE | HOW TO MAKE THAI COCONUT CHICKEN SOUP
From tasteofhome.com
COCONUT CURRY RECIPES
From allrecipes.com
COCONUT CURRY SOUP WITH CHICKEN, CHICKPEAS AND HEARTY GREENS
From themodernproper.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love