I am feeling a little under the weather today and the, well, weather is not helping. It is a gloomy sort of day and the sky is full of indecision. Will it rain? Will the sun decide to grace us with its elusive presence? It’s ok. I’ll just stay in, reread The Great Gatsby and cook instead. Day well spent.
Happily, for me anyway, cloudy days like this are the best for my food photos. My house has zero natural light, so I always trudge outside with my finished product and snap away. I am sure the neighbours think I am insane.
Today feels like a comfort food kind of day, so I present you with one of my favourite quick lunch or dinner dishes. It is a Thai-inspired chickpea coconut curry that comes together in a jiffy, but packs a flavourful punch, thanks to this vegan and gluten-free jarred Thai Red Curry Paste.And coconut milk. Can you tell how obsessed I am with the stuff yet?
This is a rich, slightly spicy, garlic-infused (I hate the word “garlicky”) chickpea curry inspired by my favourite Thai flavours. Delicious served over brown rice, or your favourite asian rice noodles. When cooking with a wok, it is a really good idea to prep all your ingredients first. I was stubborn about this because I am disorganized by nature, but have finally succumbed to preparing ahead.
Note: My lovely sister has brought the issue of spiciness to my attention. Different brands of red curry paste have different levels of spice. I recommend tasting a tiny bit of the paste first. My curry had a little kick, but I wouldn’t say it was spicy. Hers turned out spicy. So check it out, and use your judgement.
1 tbsp oil (I used coconut oil because it does well with high heat. Vegetable oil would be fine.)
1 tsp to 1 tbsp Thai red curry paste (Depending on how spicy it is. I used 1 tbsp.)
1/2 a large white onion, cut in 1-inch pieces
1 orange bell pepper, cut in 1-inch pieces
1 19 oz. can chickpeas, drained and rinsed
1 carrot, grated
1/2 lb baby bok choy, ends trimmed and cut into bite-size pieces if necessary
3 cloves garlic, minced
3 tbsp chopped fresh basil
1 cup canned full-fat coconut milk (Use light if you want.)
1/2 cup vegetable broth (I always use bouillon powder mixed in water, as it’s cheaper)
salt to taste
Cooked brown rice or rice noodles of your choice.
In a wok, heat oil on med-high heat until hot. Add red curry paste and stir until fragrant. Watch out for spitting oil!
Add bell peppers and onions. Fry for 2 minutes while stirring.
Add vegetable broth, and let cook for 3 minutes while stirring.
Add chickpeas, carrot, garlic and coconut milk. Turn the heat up and cook for 5 minutes, so the chickpeas get a little softer.
Add bok choy and toss well. Cook another 2 minutes.
Add the basil and toss. Taste for salt. I added a little sprinkle. Done!
Enjoy over cooked brown rice or rice noodles of your choice. Serve garnished with fresh basil, if you like. Experiment with a squeeze of lime, although I actually preferred it without.
Serves 4. Curl up with a bowl of tummy-warming goodness.