Thai Almond Chickpea Curry
Updated: Dec 9, 2021

This ๐ง๐ต๐ฎ๐ถ ๐๐น๐บ๐ผ๐ป๐ฑ ๐๐ต๐ถ๐ฐ๐ธ๐ฝ๐ฒ๐ฎ ๐๐๐ฟ๐ฟ๐ was by far one of the best meals this week. I thought I had all the ingredients, but it turns out I didnโt have red curry paste. Have no fear though, I threw in some chili powder I bought in Santa Fe and it was amazing! It may not be a totally authentic dish now but it was delicious.๐
We ate this on cauliflower rice but any grain you prefer would be just fine.
๐๐๐๐ ๐ธ๐๐๐ ๐๐ โ๐๐๐๐๐ก๐๐ โ๐ฆ๐ฃ๐ฃ๐ช
๐๐๐๐๐:
3 garlic cloves
3 T lime juice (freshly squeezed, zest limes first)
14 oz coconut milk
ยผ cup almond butter
ยฝ tbsp coconut aminos
1ยฝ tbsp ginger root (peeled and roughly chopped)
1ยฝ tbsp red curry paste *I used 1 t chili powder instead of curry paste*
1/4 t crushed red pepper flakes
1/2 t salt
ยฝ tsp organic lime zest
๐ ๐๐๐๐๐๐:
2 cans chickpeas
1 red pepper (diced)
2 zucchiniโs (diced) about 2 cups
1 bunch green onions, sliced
๐ถ๐๐๐๐๐๐๐๐:
Thai basil
Lime wedges
๐ณ๐๐๐๐๐๐๐๐๐:
1. Preheat the oven to 400ยฐF.
๐ธ. In a blender prepare the sauce. Combine the garlic, salt, lime juice, coconut milk, almond butter, coconut aminos, ginger, and chili powder ( or red curry paste).
3. Puree well. Set aside.
4. Add the chickpeas, red pepper, zucchini, green onions in a small covered baking dish or you may use another dish and cover with foil before baking.
5. Pour reserved sauce over veggies snd stir well.
6. Cover and bake for 25โ30 minutes.
7. Remove the foil, stir through, and bake for another 5 to 10 minutes uncovered. The sauce should thicken but can become too thick, so keep an eye on it, and remove once it begins to thicken, so it doesnโt become pasty.
7. Remove from oven, season to taste (e.g., salt, crushed pepper, hot sauce).
8. Top with basil or cilantro if desired and lime wedges.
*recipe adapted from Ocean Robbins
