Chickpea Curry and Coconut Rice

Baby and I made the Thai chickpea curry and coconut rice from this link 🙂

easy chickpea curry with coconut rice


coconut rice
1 1/2 cups jasmine rice
1 1/2 cups light canned coconut milk
1/2 cup coconut water
1 tablespoon coconut oil
1/4 teaspoon salt

chickpea curry
1 1/2 tablespoons coconut oil
2 leeks, cleaned, trimmed + sliced
1/2 red pepper, sliced
1/2 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, minced
1/2 teaspoon freshly grated ginger
2 tablespoons red curry paste
1/3 cup sugar snap peas, cut into thirds
1 (14-ounce) can full-fat coconut milk
1 1/2 cups cooked chickpeas
3 tablespoons freshly torn cilantro


coconut rice
Heat a saucepan over medium-high heat and add rice, coconut milk, coconut water and salt. Stir, then bring to a boil. Reduce the heat to low, cover and let cook for 15-18 minutes, until liquid is absorbed. Fluff with a fork, then stir in coconut oil. (My favorite jasmine rice is the brown jasmine rice from Trader Joe’s – all brands may have different cook times. Adjust the liquid and cook time according to your directions.)

chickpea curry
While the rice is cooking, heat a large skillet over medium heat and add the coconut oil. Stir in the leeks, red peppers, salt and pepper and stir to toss. Cover and cook until the vegetables have slightly softened, about 5 minutes. Add in the garlic, ginger and curry paste and stir to coat. Cook for 5 minutes, stirring occasionally. Add in the peas and coconut milk. Increase heat and bring the mixture to a boil, then reduce the heat to low, cover and cook for 5 minutes. Stir in the chickpeas and cilantro and cook for 5 minutes more. Taste and season additionally if desired.

Serve immediately with the coconut rice!

Maria’s Plate


Raul’s plate



Vegetable Lo Mein Noodles

Recipe we used per this website 🙂




  • 1 lb Chinese egg noodles, or whole wheat spaghetti
  • 2 tbsp olive oil
  • 1 organic red pepper, chopped
  • 1 organic yellow pepper, chopped
  • 1 organic green pepper, chopped
  • 1 large onion, chopped
  • 2 tbsp fresh ginger, chopped
  • 2-3 green onions, chopped
  • 1 cup fresh Thai Basil, optional


  • 1/4 cup honey
  • 2 tbsp tomato paste
  • 1 cup vegetable stock
  • 4 tsp arrowroot powder, or cornstarch
  • 2 tbsp sesame oil
  • 1/3 cup soy sauce
  • 1/4 cup rice wine vinegar


In a small bowl, with a wire whisk, mix the sauce ingredient and set aside.

Cook noodles according to package instructions. On the mean time, in a large skillet, over medium to high heat, add the oil and stir-fry the peppers, ginger and onions for 4-5 minutes or until tender.

Add the noodles and scallions, then add the sauce and heat for 1-2 minutes or until sauce as thickened. Add the basil if using and serve immediately.

** We added a delicious fried egg on top to complete this delicious dish 😀