Coconut Curry Recipe

Bahan-bahan (4 porsi)

• 1 tablespoon coconut oil (or substitute extra-virgin olive oil or grapeseed oil)
• 1 medium yellow onion (thinly sliced)
• 4 cloves garlic (minced)
• 2 tablespoons minced fresh ginger (or in a pinch, 2–3 teaspoons ground ginger)
• 3 tablespoons Thai red curry paste (plus 2 teaspoons)
• ¼ teaspoon red pepper flakes
• 6 small/medium carrots (peeled and cut into ¼-inch-thick rounds (about 2 cups))
• 2 large red bell peppers (cored and sliced)
• 2 cans light coconut milk ((14-ounce cans))
• 2 -4 teaspoons coconut sugar
• 1 can reduced-sodium chickpeas ((15 ounces), rinsed and drained)
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 cup frozen peas
• Chopped fresh cilantro (for serving)
• Prepared brown rice or quinoa