coconut thai curry dish

so simple, and so delicious. you'll want to cozy up on the couch with this dish!

Ingredients: 4 servings

  • 1 onion, chopped

  • 5 cloves garlic

  • 1 cup cherry tomatoes

  • 1 can chickpeas, rinsed & drained

  • 1/3 cup frozen peas

  • 1 cup frozen edamame

  • 1 13.5oz can light coconut milk

  • 1 tablespoon olive oil

  • 1 teaspoon cayenne pepper

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 2 teaspoon turmeric

  • 1 teaspoon ground ginger

  • 2 teaspoons cumin

  • 1 teaspoon coriander

  • 1 box brown rice pad thai noodles

  • 4 cups water

  • 1 teaspoon hemp seeds

Directions:

  • Heat olive oil in pan on medium heat. In a separate pot, add 4 cups of water and bring to a boil.

  • Chop onions and garlic and add to heated pan. Sauté for ~3-5 minutes until translucent.

  • Once translucent - add salt, black pepper, turmeric, ginger, cumin, coriander, and cayenne pepper. Mix!

  • Rinse chickpeas to remove excess sodium.

  • Add in tomatoes, edamame, chickpeas, and frozen peas. Cook for ~5 minutes.

  • While cooking, add rice noodles to boiling water, cover, and bring it down to a simmer. Cook for ~7 minutes.

  • Add in light coconut milk and let simmer for ~3-5 minutes. (I added a teaspoon of flour to thicken mix, but its definitely not necessary!)

  • Once rice noodles are finished, drain the water and rinse noodles (if you don't rinse, the noodles can stick together!)

  • Add noodles & curry together and top with hemp seeds - little extra plant-based protein never hurt nobody :)! 

Nutrition Facts: 

450 calories. 15g fat. 6g sat fat. 860mg sodium.
73g carbohydrates. 14g fiber. 5g sugar. 0g added sugar. 13g protein