From Minimalist Baker
Green Chickpea Curry with Couscous
- Time
- 30 min
- Makes
- 4
- Ingredients
- 17
12 things you may not have.
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Ingredients
- 2 Tbsp coconut oil
- 1/4 medium yellow onion ((diced // 1/4 onion yields ~1/2 cup))
- 4 cloves garlic ((minced))
- 2 Tbsp minced or grated fresh ginger ((or galangal // skin removed))
- 1/2 cup finely diced carrots
- 1 15-ounce can chickpeas ((thoroughly rinsed and drained))
- 3 1/2 Tbsp green curry paste ((I used Thai Kitchen brand))
- 2 1/2 cups light coconut milk ((1 1/4 14-ounce cans yield ~2 1/2 cups))
- 1 cup vegetable stock
- 3-4 Tbsp coconut sugar ((or sub maple syrup))
- 1 tsp lime zest ((or a small handful of makrut lime leaf))
- 3/4 cup dry Israeli couscous* ((see notes for substitutions))
- Sea salt ((to taste))
- Baked or pan-fried crispy tofu ((see notes))
- Bean sprouts or shredded Brussels sprouts
- Lime juice
- Fresh basil or cilantro ((chopped/torn))
Nutrition · per serving
- Calories
- 439 kcal
- Fat
- 16.2 g
- Fiber
- 7.4 g
- Sugar
- 18.7 g
- Sodium
- 815 mg
- Protein
- 9.7 g
- Carbohydrate
- 65.1 g
- Saturated fat
- 11.3 g
- Unsaturated fat
- 1.73 g
As published by Minimalist Baker.
The method
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