Cooking Instructions:

• Step 1: Sauté the Aromatics
  In a large pot or Dutch oven, heat the coconut oil over medium heat. Once melted, add the thinly sliced yellow onion. Sauté for about 5 minutes until the onions become translucent and fragrant. Next, add the minced garlic and ginger, stirring for an additional minute until they are aromatic.
• Step 2: Add the Curry Paste and Spices
  Stir in the Thai red curry paste and red pepper flakes. Cook for 2-3 minutes, allowing the spices to release their flavors and combine beautifully with the onion, garlic, and ginger.
• Step 3: Incorporate the Vegetables
  Add the sliced carrots and bell peppers to the pot. Stir well to coat the vegetables with the curry mixture. Cook for about 5 minutes, allowing the vegetables to soften slightly.
• Step 4: Pour in the Coconut Milk
  Now, it’s time to make the curry creamy! Pour in the light coconut milk, stirring to blend all the ingredients. Bring the mixture to a gentle simmer.
• Step 5: Sweeten and Season
  Add coconut sugar (or your choice of sweetener), soy sauce, and rice vinegar. Taste the curry and adjust the sweetness or saltiness as needed, adding more soy sauce or sugar to your liking.
• Step 6: Add the Chickpeas and Peas
  Add the rinsed and drained chickpeas to the pot, followed by the frozen peas. Stir everything together and let it simmer for an additional 10-15 minutes, allowing the flavors to meld and the vegetables to become tender.
• Step 7: Garnish and Serve
  Once the curry is ready, remove it from the heat. Serve hot over prepared brown rice or quinoa, garnished with chopped fresh cilantro. Enjoy this delightful Coconut Chickpea Curry with your loved ones!