This vegetarian Thai green curry is made with chickpeas, ginger, garlic, turmeric, green curry paste, and lemongrass. The ultimate bowl of healthy comfort food to eat when you’re feeling under the weather.
Do you know when you start feeling a little sick — the feeling that something just isn’t quite right? Well, I had that last week. A slight fever crept in and my glands started to swell. Immediately I could tell that my body needed rest and a healthy dose of anti-inflammatory, disease-fighting food.
So of course, Thai green curry was on the dinner menu. And guess what? It worked. The next day I woke up feeling bright, energized and so much better. Thus, it was crowned the name ‘healing thai green curry’… with a few other descriptors in there too, I suppose.
Before we get into just how amazing and incredible this recipe is, I want to let you know that 1) you don’t absolutely need to have lemongrass to make this dish fabulous and b) I need you to make this recipe immediately. I SAID IMMEDIATELY.
Besides being vegan and gluten free, this comforting Thai green curry is filled with the most delicious flavor combination I think I’ve ever tasted. I could proclaim my love for it over and over again, and if you trust me, then you know you need to make it too.
And here’s what else is awesome: It truly is filled with heaps of anti-inflammatory good for you spices and herbs:
Garlic: Studies have actually found it to be effective against fighting colds. It also has been known to fight infections naturally.
Ginger: A true tummy tamer aka really good for when you have an upset stomach.
Lemongrass: The leaves of this plant are often used to make medicine. It’s oil is often used in aromatherapy too. Check out how else lemongrass is commonly used here.
Turmeric: Super trendy for the past year, but always delicious and a known anti-inflammatory spice. I love the brightness it adds to this dish.
Thai Green Curry Paste: You can get this at most grocery stores, but if they don’t have it — you can order it from Amazon.
So what are you waiting for? It’s time to make this fabulous dish. I love to do it for meal prep and cook everything up on a Sunday for myself, then divide into containers. I’ve also included an easy recipe for a delicious toasted coconut brown rice that I think pairs well with the curry.
I hope you all enjoy this dish as much as I do! It’s a new favorite of mine.
If you make it, be sure to leave a comment below or take a pic, upload it to Instagram and tag #ambitiouskitchen
Healing Lemongrass Chickpea Thai Green Curry
Author: Monique of AmbitiousKitchen.com
- Serving size: 1/4th of recipe (includes rice)
- Calories: 389
- Fat: 12.7g
- Carbohydrates: 42.1g
- Sugar: 5.1g
- Fiber: 11.5g
- Protein: 12.2g
Recipe type: dinner, vegetarian, vegan, gluten free
- For the brown rice:
- 1 teaspoon coconut oil
- 1 cup uncooked brown rice
- For the Thai green curry:
- 2 teaspoons olive oil or coconut oil
- 3 cloves garlic, minced
- 1/2 large white onion, diced
- 2 stalks lemongrass, tender white inner bulb only, minced
- 1 heaping cup diced carrots (about 3 large carrots)
- 1 tablespoon freshly minced ginger
- 3 tablespoons finely diced fresh basil
- 2 tablespoons green curry paste
- 1/2 teaspoon turmeric
- 1 (15 oz) can lite coconut milk
- 1/2 cup vegetarian broth
- 1 (15 oz) can chickpeas, rinsed and drained
- 1 tablespoon gluten free soy sauce
- 1 lime, juiced
- 1/4 teaspoon salt
- 1 red bell pepper, thinly sliced
- 1 cup frozen peas
- To garnish: Cilantro & hot sauce
- 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, onion, lemongrass, carrots, fresh ginger, and diced 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 and a dash of hot sauce if you like things spicy.
If you’d like more protein in this dish, add another can of chickpeas, or if you aren’t vegetarian/vegan, you can add 1/2 pound of chopped cooked chicken breast.