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Chickpea Laska with Rice Noodles
Total time: 25 minutes
Ingredients:
- 2 Tbsp. Nutiva Organic Coconut Oil with Buttery Flavor
- 1 pack Mike’s Organic Curry Love Red Thai Curry Paste
- 1 tsp. garlic minced
- 1 tsp. minced ginger
- 1 shallot diced
- 1 small stalk lemon grass diced
- 2 cups vegetable broth
- 1 cup water
- 1 Tbsp. plus 1 tsp. curry powder
- 2 Tbsp. coconut sugar
- 1 can coconut milk
- 1 Tbsp. SunButter Natural Sunflower Butter
- 1/2 head broccoli cut into bite size pieces
- 1 red pepper sliced
- 2 kaffir lime leaves
- 1 tsp. Selina Naturally Celtic Sea Salt
- 1 box Explore Cuisine Asian Selection Organic Brown Rice Pad Thai Noodles
Chickpeas
- 1/2 cup chickpeas
- 1 Tbsp. Nutiva Organic Avocado Oil
- 1/4 tsp. Selina Naturally Celtic Sea Salt
- 1/4 tsp. curry powder
- 1/4 tsp. black pepper
- 1/4 tsp. paprika
Garnish
- Paprika
- Sesame seeds
- Fresh cilantro
- Fresh lime
Instructions:
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In large pot, combine oil, garlic, ginger, shallot, lemon grass and red curry paste; sauté until aromatic.
-
Stir in vegetable broth, water, curry powder, sunflower seed butter, coconut milk, sea salt, broccoli, coconut sugar and lime leaves.
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Add pad Thai noodles; bring to boil. Lower heat to simmer. Let simmer 4 minutes, or until noodles are cooked.
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Add red bell pepper. Continue cooking 5 minutes or until noodles are cooked through.
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Meanwhile, in skillet, heat oil. Stir fry chickpeas and spices a few minutes, until outsides are golden.
-
To serve, top with chickpeas. Sprinkle with paprika, sesame seeds, fresh cilantro and fresh lime to taste.
This recipe was originally published on my Vitacost blog. Check out more recipes here.
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