Thai Almond Chickpea Curry

This 𝗧𝗵𝗮𝗶 𝗔𝗹𝗺𝗼𝗻𝗱 𝗖𝗵𝗶𝗰𝗸𝗽𝗲𝗮 𝗖𝘂𝗿𝗿𝘆 was by far one of the best meals this week. I thought I had all the ingredients, but it turns out I didn’t 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.😋

We ate this on cauliflower rice but any grain you prefer would be just fine.

𝕋𝕙𝕒𝕚 𝔸𝕝𝕞𝕠𝕟𝕕 ℂ𝕙𝕚𝕔𝕜𝕡𝕖𝕒 ℂ𝕦𝕣𝕣𝕪

𝚂𝚊𝚞𝚌𝚎:

3 garlic cloves

3 T lime juice (freshly squeezed, zest limes first)

14 oz coconut milk

¼ cup almond butter

½ tbsp coconut aminos

1½ tbsp ginger root (peeled and roughly chopped)

1½ 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

½ tsp organic lime zest

𝚅𝚎𝚐𝚐𝚒𝚎𝚜:

2 cans chickpeas

1 red pepper (diced)

2 zucchini’s (diced) about 2 cups

1 bunch green onions, sliced

𝙶𝚊𝚛𝚗𝚒𝚜𝚑𝚎𝚜:

Thai basil

Lime wedges

𝙳𝚒𝚛𝚎𝚌𝚝𝚒𝚘𝚗𝚜:

1. Preheat the oven to 400°F.

𝟸. 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 25–30 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 doesn’t 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