Recipes || Chickpea and Lemongrass Green Curry

Posted on April 11, 2018

I have a new-found love for all things lemongrass. It was one of those ingredients that I loved having in things when I had takeaways or out at restaurants, but had weirdly decided that it was too much “faff” to cook with at home so I always omitted it. I think I assumed that it would be too difficult to find.

Fortunately, I realised that our local independent greengrocer keeps lemongrass in stock so I’ve been going a bit crazy with it! If you can’t find any lemongrass near you some lemon or lime zest with a smidge of fresh mint will come close to approximating a substitute but it won’t be quite as good.

Today’s recipe is: Chickpea and Lemongrass Green Curry

Ingredients:

2 teaspoons of coconut oil
3 cloves of garlic, minced
1 white onion, chopped finely
2 stalks of lemongrass (the bulb only)
3 large carrots, diced
2 Thai chilies, chopped
1 teaspoon of ground ginger
2 heaped tablespoons of green curry paste
1/2 teaspoon of turmeric
1 tin of coconut milk
1/2 cup of vegetable broth
1 tin of chickpeas
1 tablespoon of soy sauce
juice of 1 lime
pinch of salt
1 red bell pepper, chopped
1 tin of peas

Instructions:

In a large pan or wok, heat your oil and then add your garlic, onion, lemongrass, carrots and chilies. Saute for about 5 minutes.

Then add in your curry paste, turmeric, and ginger. Stir everything together and then add in your coconut milk, broth, chickpeas, soy sauce, lime juice, salt and bell pepper. Stir it well and bring it to a boil. Then reduce the heat to simmering and simmer for 20 minutes. (Or whenever the carrots are tender).

Right before serving add in your peas and stir them through.

Notes:

I served mine over brown rice.