This curry is luscious, satisfying and full of flavor. Alongside zucchini noodles, it's fun to slurp!
1/3 white onion, diced
4 carrots, cut on bias
2 cloves garlic, minced
1T freshly grated ginger
2T Thai red curry paste
2 cups chickpeas
1T coconut aminos/soy sauce/liquid aminos
1 can full-fat coconut milk
1 1/2 cups broth or water
1 pound Brussels sprouts, stems removed and cut in half
1/4 cup broth or water
1T Thai red curry paste
In a large sauce pan, heat over medium heat and add a dollop of coconut oil. Allow to melt and heat. Once heated, add the onion and cook until soft--about five minutes. Add the carrots and cook for another five minutes. Add in the garlic, ginger, curry paste and turmeric. Stir to coat the veggies and cook until fragrant. This should take about 30 seconds.
Add in the chickpeas and stir to coat. Add in the aminos, milk and broth. Add salt and pepper to taste. Bring to a boil. Once boiling, reduce heat and simmer for about 10 minutes--until carrots are tender.
While the curry is simmering, prep the noodles. Cut off the ends of the zucchinis. Using a spiralizer, make noodles. Alternatively, you can shave your zucchinis closely using a veggie peeler. In a skillet, add a little oil, bring to medium heat, then add the noodles. Cook for about five minutes, stirring frequently. Move the noodles into a colander and carefully pat dry.
Going back to that skillet, add a dollop of coconut oil and bring up to medium heat. Add in the sprouts. Cook for about four minutes on one side and flip. You're giving them some color. In a small bowl, add the broth and curry paste. Once the sprouts have a nice color happening on all sides, add in the liquid mixture and stir to coat. This will help steam the sprouts and give them a bit more flavor.
For serving, dish out the cooked noodles and ladle on the curry. Top with Brussels sprouts.