Prep time: 15 minutes Cook time: 20 minutes Serves: 6
I’m a sucker for Thai food but one of the first indicators that I had IBS came in the form of cramps after eating out (which was almost always Thai). Eventually I discovered SIBO and gluten-intolerance to be at the root of my IBS symptoms (and have now since eliminated them through Functional Medicine), which means I rarely eat out. It’s taken a long time to perfect my curry recipe because the restaurant-made curries are often loaded with sugar, but now that I’ve found a curry paste I love and a method that works, this has become a weekly menu item at home.
I always double this recipe because the leftovers keep really well and always go quickly! You can sub any veg you’d like but try to cook the harder veg first like in this recipe so that it’s all cooked evenly at the end. You can also use any curry paste you like, but I HIGHLY recommend the linked brand. The curry paste you use makes ALL the difference in the flavor. You could also sub chicken or shrimp if you prefer that to garbanzos – I’m not vegan but I do try to eat at least 70% plant-based (which means a couple of vegan dinners every week).
If doing low carb, use meat instead of garbanzo and serve over greens instead of rice.
Ingredients
- 1/4 cup coconut oil, avocado oil, or olive oil
- 1 cup chopped carrots
- 1/2 cup diced onion
- 2 cup broccoli chopped (stems and florets divided)
- 2 tbsp minced ginger, plus 1 tbsp for garbanzo beans
- 2 tbsp minced garlic, plus 1 tbsp for garbanzo beans
- 1 chopped bell pepper
- 1 cup chopped red cabbage
- 3 tbsp panang curry paste
- 1 can organic full-fat coconut milk
- 1 cup frozen or fresh peas
- 1 can organic garbanzo beans, drained and rinsed.
- 1/2 cup minced cilantro
- 1 tbsp coconut aminos, more to taste
- 1 tbsp lime juice, more to taste
- 1-2 tsp coconut sugar, based on taste preference
- Wild rice, quinoa, or greens to serve over (enough for 4-6 servings)
Instructions
- Cook wild rice or quinoa according to package.
- Add 3 tbsp of the coconut oil (reserving 1 tbsp for garbanzo beans) to large skillet or wok and set to medium heat.
- Add carrots and sauté for 3-5 minutes.
- Stir in onions, broccoli stems, garlic, and ginger, sprinkle with salt, and sauté for another 3 minutes.
- Add the broccoli florets, bell pepper, and red cabbage.
- Stir in the curry paste and sauté for 2 minutes.
- Add coconut milk and bring to a boil. Reduce to a simmer and cook for 7-10 minutes, or until veggies are cooked to your liking. I prefer them more al dente and usually simmer for about 8 minutes. Stir in half the cilantro (1/4 cup) and peas midway through.
- While the curry is simmering, heat the remaining 1 tbsp coconut oil in a medium skillet at medium high heat. Add the garbanzo beans, and the remaining 1/4 cup cilantro, 1 tbsp ginger and 1 tbsp garlic. Sprinkle with salt and fresh pepper.
- Cook the garbanzos until golden brown, stirring often. It should only take about 5-8 minutes and be ready at the same time as the curry.
- Once the curry is almost done, stir in the coconut aminos, lime juice, and coconut sugar. Taste and add more of any of these if needed.
- Serve curry over wild rice, quinoa or greens and top with garbanzos. Garnish with cilantro and serve hot. Enjoy! Leftovers keep well for 4 days.
