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:
- In a large pot, combine coconut oil, garlic, ginger, shallot, lemongrass, and red curry paste; sauté until aromatic.
- Stir in vegetable broth, water, curry powder, sunflower butter, coconut milk, sea salt, broccoli, coconut sugar, and kaffir lime leaves.
- Add the pad Thai noodles and bring to a boil. Lower heat and simmer for 4 minutes, or until noodles are cooked.
- Add red bell pepper and continue cooking for 5 minutes or until noodles are tender.
- Meanwhile, heat avocado oil in a skillet. Stir-fry chickpeas with sea salt, curry powder, black pepper, and paprika until golden and slightly crispy.
- To serve, top the laska with the spiced chickpeas. Sprinkle with paprika, sesame seeds, fresh cilantro, and squeeze fresh lime to taste.
